I love this recipe because it comes together in just 25 minutes and doesn’t require turning on the oven. It’s one of those treats that feels festive but doesn’t take a lot of effort. The combination of peanut butter, Rice Krispies, and chocolate is a classic, and decorating with holiday sprinkles makes them look just as good as they taste. They also store well, making them ideal for gifting or prepping ahead of time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups Rice Krispies cereal
1/2 cup creamy peanut butter (room temperature)
1/2 cup powdered sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet or milk chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate)
Holiday sprinkles (red, green, white, or mixed)
Equipment
Mixing bowl
Microwave-safe bowl
Fork or dipping tool
Parchment-lined baking sheet
Directions
I start by combining the Rice Krispies, peanut butter, powdered sugar, melted butter, and vanilla extract in a large mixing bowl. I mix it thoroughly until the mixture sticks together when pressed.
I scoop out about 1 tablespoon at a time and roll the mixture into 1-inch balls, then place them on a parchment-lined baking sheet.
In a microwave-safe bowl, I melt the chocolate chips with the coconut oil in 30-second intervals, stirring in between until it’s completely smooth.
I dip each ball into the melted chocolate using a fork to coat it evenly, letting any extra chocolate drip off before placing it back on the parchment.
While the chocolate is still wet, I decorate the balls with holiday sprinkles.
I chill them in the refrigerator for at least 30 minutes, or until the chocolate has set completely.
Once they’re firm, I serve them chilled or let them come to room temperature before enjoying.
Servings and timing
This recipe makes about 20 balls. It takes just 15 minutes to prep and 10 minutes to coat and decorate, plus 30 minutes of chill time. In less than an hour, I have a full batch of festive treats ready to go.
Variations
I sometimes use crunchy peanut butter for added texture.
For a different twist, I replace peanut butter with almond butter or cookie butter.
If I want extra flair, I drizzle white chocolate over the coated balls or sprinkle on crushed candy canes.
I’ve also added a pinch of cinnamon or nutmeg to the mix for a subtle holiday spice.
Storage/Reheating
These store perfectly in the fridge for up to 2 weeks in an airtight container. I layer them with parchment paper to prevent sticking. They also freeze well—I freeze them in a single layer first, then transfer to a container or bag. When I want to enjoy them, I thaw them in the fridge overnight or let them sit at room temperature for 10–15 minutes.
FAQs
Can I make these without peanut butter?
Yes, I use almond butter, sunflower seed butter, or cookie butter as alternatives. Just make sure it’s not too oily or dry.
Do I have to refrigerate them?
I do recommend chilling them so the chocolate sets properly, but once set, they’re fine at room temperature for several hours—perfect for parties.
Can kids help make these?
Absolutely! Kids love rolling the balls and adding the sprinkles. I just handle the chocolate melting for safety.
Can I make these ahead of time?
Yes, I often make them a few days ahead. They hold up well and taste just as good after a couple of days in the fridge.
What if I don’t have coconut oil?
No problem. I just melt the chocolate without it, though the coconut oil makes the coating smoother and shinier.
Conclusion
These Christmas Chocolate Rice Krispie Balls are one of the easiest and most festive treats I make during the holidays. With simple ingredients and no baking required, they’re a guaranteed crowd-pleaser that looks great on any dessert tray. I love how customizable they are and how well they store, making them perfect for gifting or enjoying throughout the season.
These no-bake chocolate Rice Krispie balls are crunchy, creamy, and perfect for holiday cookie trays—easy to make, festive, and always a hit.
Ingredients
Main Ingredients
3 cups Rice Krispies cereal
½ cup creamy peanut butter
½ cup powdered sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet or milk chocolate chips
1 tablespoon coconut oil (optional, for smoother melted chocolate)
Holiday sprinkles (red, green, white, or mixed)
Equipment
Large mixing bowl
Microwave-safe bowl
Fork
Baking sheet
Parchment paper
Measuring cups and spoons
Instructions
In a large mixing bowl, combine Rice Krispies, peanut butter, powdered sugar, melted butter, and vanilla extract. Mix until the mixture holds together when pressed.
Scoop 1-tablespoon portions and roll into 1-inch balls. Place onto a parchment-lined baking sheet.
In a microwave-safe bowl, melt chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each, until smooth.
Dip each ball into the melted chocolate, coating fully. Let excess chocolate drip off before placing it back on the parchment.
Immediately decorate with holiday sprinkles before the chocolate sets.
Refrigerate for 30 minutes, or until the chocolate is firm.
Serve chilled or at room temperature.
Notes
Use room-temperature peanut butter for easy mixing.
