Christmas Chocolate Rice Krispie Balls

Chewy, chocolatey, and perfectly festive — a no-bake holiday favorite!

If you’re looking for an easy and irresistible Christmas treat that both kids and adults will love, these Chocolate Rice Krispie Balls are the answer! They’re sweet, crunchy, peanut buttery, and dipped in smooth chocolate — a fun, no-bake dessert that’s ideal for cookie trays, gift boxes, or cozy winter snacking.

Ingredients

For the Balls:

3 cups Rice Krispies cereal
½ cup creamy peanut butter
½ cup powdered sugar
¼ cup unsalted butter, melted

For Coating (optional but delicious):

1 ½ cups semi-sweet or milk chocolate chips
1 tablespoon coconut oil or shortening (for smoother melting)

For Decoration:

Holiday sprinkles, crushed peppermint, or melted white chocolate drizzle

Instructions

1. Prepare the Base Mixture

In a large bowl, combine:

Peanut butter, powdered sugar, and melted butter.
Stir until smooth and creamy — it should have a soft dough-like consistency.

Add the Rice Krispies cereal and mix gently until all the cereal is evenly coated. The mixture will be sticky — that’s perfect!

2. Shape the Balls

Line a baking sheet with parchment or wax paper.
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls.
Place them on the lined sheet, spacing slightly apart.

Tip: If the mixture is too sticky, lightly chill it for 10 minutes before rolling.

3. Chill

Place the tray in the refrigerator (or freezer for faster results) for 20–30 minutes, until the balls are firm enough to dip.

4. Prepare the Chocolate Coating

In a microwave-safe bowl, melt chocolate chips and coconut oil together in 20–30 second intervals, stirring after each until smooth and glossy.
(Alternatively, melt the chocolate over a double boiler on the stove.)

5. Dip the Balls

Using a fork or dipping tool, carefully roll each chilled ball in the melted chocolate to coat evenly.
Lift, let excess chocolate drip off, then place back on the parchment paper.
Immediately top with holiday sprinkles or crushed candy canes before the chocolate sets.

6. Set and Serve

Once all balls are coated, refrigerate for about 30 minutes, or until the chocolate has fully hardened.
Transfer to an airtight container and store in the fridge for up to 1 week or freeze for up to 2 months.

Presentation Ideas

Arrange them in festive tins or small treat bags tied with ribbon for holiday gifts.
Create a “hot cocoa tray” with these bites, mini marshmallows, and candy canes.
Mix them into cookie platters for an easy, no-bake addition.

Tips & Variations

Crunchy peanut butter adds texture if you prefer more crunch.
Nut-free version: Use sunflower seed butter or cookie butter.
Flavor twist: Add a splash of vanilla extract or a pinch of salt to the mixture.
Double layer: Dip once in dark chocolate, chill, then drizzle with white chocolate for a marbled effect.

Why You’ll Love Them

No-bake and kid-friendly
Perfect for holiday parties or gifting
Combines the best of chocolate + peanut butter + crunch
Customizable for any season — just change the sprinkles!