(Makes 24–30 balls)
Base:
- 3 tbsp (42g) unsalted butter
- 4 cups (about 6 oz) mini marshmallows
- 4½ cups (135g) Crispy Rice Cereal (like Rice Krispies)
- ¼ tsp salt
- 1 tsp pure vanilla extract (optional but recommended)
Chocolate Coating:
- 1½ cups (255g) semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or vegetable shortening (for smooth dipping)
- Optional toppings:
- Sprinkles
- Crushed nuts
- Sea salt flakes
- Shaved coconut
Pro Tips:
- Use fresh marshmallows—stale ones won’t melt smoothly.
- Grease hands or use a cookie scoop—prevents sticky mess.
- Coconut oil = shiny, snap-able chocolate shell.
Step-by-Step Instructions (Chewy, Crispy, Foolproof)
1. Make the Base
- In a large pot or microwave-safe bowl, melt butter over low heat (or 30-sec microwave bursts).
- Add marshmallows. Stir until completely melted and smooth (2–3 mins on stove; stir every 20 secs in microwave).
- Remove from heat. Stir in vanilla and salt.
- Gently fold in crispy rice cereal until fully coated. Let cool 5 minutes (so it’s warm but handleable).
2. Roll into Balls
- Lightly grease hands or use a 1-tbsp cookie scoop.
- Roll mixture into 1-inch balls (about the size of a walnut).
- Place on a parchment-lined tray. Chill 15–20 minutes to firm up.
3. Dip in Chocolate
- In a microwave-safe bowl, melt chocolate chips + coconut oil in 30-second bursts, stirring until smooth.
- Dip each ball halfway (or fully) into chocolate.
- Let excess drip off. Place back on parchment.
- Immediately add sprinkles or toppings (they won’t stick once chocolate sets).
4. Set & Store
- Let chocolate harden at room temp (~30 mins) or speed it up in the fridge (10 mins).
- Store in an airtight container at room temp up to 5 days or fridge up to 2 weeks.
Creative Variations
- Double Chocolate: Add ¼ cup cocoa powder to the warm marshmallow mixture.
- Peanut Butter Swirl: Swirl 2 tbsp peanut butter into the base before rolling.
- Mint Chocolate: Add ½ tsp peppermint extract + green sprinkles.
- S’mores Style: Mix in ¼ cup mini marshmallows + crushed graham crackers.
Serving Suggestions
Holiday treat: Roll in red/green sprinkles or crushed peppermints
Party favor: Wrap in cellophane with ribbon
After-school snack: Packed with a cold glass of milk
Dessert upgrade: Serve with vanilla ice cream for an “inside-out” sundae
Make-Ahead & Storage Tips
- Prep base ahead: Store uncoated balls in fridge up to 2 days; dip day-of.
- Freeze: Place on a tray, freeze solid, then bag—up to 2 months. Thaw at room temp.
- Chocolate bloom? If stored in heat, chocolate may turn whitish—still safe, just not as pretty.
Frequently Asked Questions
Q: Can I use gluten-free cereal?
A: Yes! Use certified GF crispy rice cereal (like Nature’s Path).
Q: Vegan version?
A: Use vegan butter, vegan marshmallows (like Dandies), and dairy-free chocolate.
Q: Balls too sticky?
A: Mixture was too warm—chill longer before rolling. Or add 1–2 tbsp extra cereal.
Q: No coconut oil?
A: Use 1 tsp shortening or omit—but chocolate may be thicker and less glossy.
The Bottom Line
Chocolate Rice Krispie Balls are pure joy in bite-sized form—crispy, chewy, chocolatey, and impossibly easy. They’re the kind of treat that brings smiles to kids and adults alike, with minimal effort and maximum reward.
So melt those marshmallows, crunch that cereal, and dip with delight. Because sometimes, the best desserts aren’t baked—they’re rolled, dipped, and shared with joy.
“Good treats don’t need an oven—they just need chocolate, crunch, and a little love.”
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