This recipe for festive, white-chocolate-coated rice crispy bites has been a holiday staple in my kitchen for years. I first made these on a blustery December afternoon when I wanted a small, portable treat to bring to a neighborhood cookie swap. The combination of pillowy marshmallow, crunchy puffed rice, and a smooth coating of white chocolate finished with colorful nonpareils made these the most requested item of the evening. The balance of textures — chewy interior and crisp exterior when you bite through the chocolate shell — is what keeps everyone coming back for more.

I love how adaptable these are: they’re quick to assemble, require minimal equipment, and travel extremely well. I discovered that using a little marshmallow fluff along with mini marshmallows gives the interior an almost marshmallow-cream texture that remains soft even after chilling, while the white chocolate shell keeps the exterior tidy and adds a sweet, festive sheen. They’re a joy to make with kids because they can help roll the balls and shake on sprinkles, and they’re always the most colorful item on a holiday dessert table.

Ingredients

• Puffed rice cereal (3 cups): Look for classic puffed rice or "Rice Krispies" style cereal. Choose a brand you trust; certified gluten-free options exist if needed. The cereal provides the iconic airy crunch and structure for holding the marshmallow.
• Mini marshmallows (1 1/2 cups): Use good-quality mini marshmallows. If you prefer an extra-silky interior, substitute 1 cup mini marshmallows + 1/4 cup marshmallow fluff; the fluff helps create a creamier bind and stays softer after cooling.
• Unsalted butter (4 tablespoons): Salted will work in a pinch, but unsalted lets you control seasoning. Butter adds richness and helps the marshmallows melt evenly.
• Vanilla extract (1 teaspoon): Pure vanilla enhances the marshmallow flavor — don’t skip it for best aroma and depth.
• White chocolate chips or candy melts (2 cups): Choose high-quality white chocolate chips or candy melts for a smooth coating. Chips may need a little coconut oil to make the coating glossier and easier to dip.
• Coconut oil (1 tablespoon, optional): Adds a silkier texture when melting white chocolate and helps create a glossy finish that sets firm but slightly yielding.
• Red, green, and white nonpareils (1/2 cup): Festive sprinkles that adhere best when applied immediately to still-wet chocolate. Use small nonpareils rather than large confetti for even coverage and a classic look.

Instructions

Make the rice krispie mixture: Place a large saucepan over low heat and add the unsalted butter. When the butter is fully melted, add the mini marshmallows (and the marshmallow fluff if using). Stir constantly with a heatproof spatula until the mixture is completely smooth and glossy — about 2 to 3 minutes. Remove from heat, stir in the vanilla extract, then gently fold in the puffed rice cereal until each spoonful is evenly coated. This step relies on low, even heat to prevent scorching; if you see any browning, lower the heat immediately. Shape the balls: Lightly grease your hands with butter or spray them with cooking spray. While the mixture is still warm but cool enough to handle (about 2–3 minutes), scoop and roll tablespoon-sized portions into balls about 1 to 1.5 inches in diameter. If the mixture feels crumbly, press it gently into shape rather than kneading aggressively, which can make the bites dense. Place shaped balls on a parchment-lined baking sheet and let cool until firm, about 20 minutes. Melt the white chocolate: Transfer the white chocolate chips or candy melts to a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each interval to prevent overheating. If the chocolate seems thick, stir in 1 tablespoon of coconut oil to achieve a smooth, pourable consistency. Let the chocolate sit a minute so it thickens slightly for easier coating — you want it fluid but not too runny. Coat and decorate: Use a fork or dipping tool to submerge each rice krispie ball in the melted white chocolate until fully coated. Lift and tap the fork gently on the edge of the bowl to remove excess coating, then place the coated ball back on the parchment. Immediately sprinkle with the red, green, and white nonpareils so they stick to the wet chocolate. Work efficiently; white chocolate sets quickly at room temperature. Set and serve: Allow the coated bites to set at room temperature for 30–60 minutes, or speed the process by chilling them in the refrigerator for 15–20 minutes. Once the chocolate is firm, transfer the pieces to an airtight container and store as below. Arrange on a festive platter and serve at room temperature for the best texture.

Storage Tips

Store the treats in a single layer in an airtight container at room temperature for up to 3 days. To keep them crisp and prevent condensation, avoid refrigerating unless your kitchen is very warm — refrigeration can sometimes make the coating sweat when brought back to room temperature. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers. Thaw in the refrigerator for 30 minutes before serving to avoid surface condensation.

Ingredient Substitutions

If you want to make them dairy-free, use vegan butter and dairy-free white chocolate or almond bark. For a gluten-free result, choose a certified gluten-free puffed rice cereal. To add a peppermint tone, fold 1/2 teaspoon peppermint extract into the melted white chocolate and swap some sprinkles for crushed candy canes. For a richer coating, try milk chocolate instead of white; however, the festive red and green sprinkles pop best against white chocolate.

Serving Suggestions

Serve these on a tiered dessert stand for a holiday party or packaged in cellophane bags tied with ribbon for hostess gifts. They pair nicely with hot cocoa, mulled wine, or coffee. For an elegant twist, dust lightly with edible shimmer powder or stack in small paper cups for a cookie-swap table. Because they’re bite-sized, they work perfectly on dessert grazing platters alongside cookies, salted nuts, and dried fruit.

Cultural Background

Rice crispy treats are an American classic, originally inspired by simple cereal-and-marshmallow combinations developed in the mid-20th century as a quick homemade confection. Over time, they evolved into festive shapes and flavors for holidays. Dipping them in chocolate and decorating with colored sprinkles is a modern spin often used for seasonal celebrations, blending nostalgic comfort with decorative flair.

Meal Prep Tips

Make the cereal mixture a day ahead and shape the balls before coating; keep the uncoated balls refrigerated overnight wrapped tightly to prevent drying. Melt and temper the coating just before dipping for best gloss and snap. If preparing for a large event, set up an assembly line: one person rolls, another dips, a third sprinkles — you’ll finish much faster and keep the chocolate at a steady working temperature.

These little festive bites are reliable, fast, and endlessly charming — perfect for sharing with friends and family. Give them your signature twist and enjoy the way they bring people together around the holidays.