Christmas Rice Crispy Treats (Ready-to-Print Version)
Crispy cereal and marshmallows blended, coated with white chocolate and decorated with festive sprinkles.
# What You’ll Need:
→ Base
01 -
3 cups puffed rice cereal
→ Binding Agents
02 -
1.5 cups mini marshmallows
03 -
4 tablespoons unsalted butter
04 -
1 teaspoon vanilla extract
→ Decoration
05 -
2 cups white chocolate chips or white chocolate candy melts
06 -
1 tablespoon coconut oil (optional, for smoother melting)
07 -
0.5 cup red, green, and white nonpareils
# Step-by-Step Guide:
01 -
Melt butter in a large saucepan over low heat. Add mini marshmallows and stir continuously until smooth. Remove from heat, then stir in vanilla extract. Fold in puffed rice cereal until evenly coated. Allow mixture to cool for 2 to 3 minutes until warm enough to handle.
02 -
Lightly grease hands with butter or cooking spray. Roll mixture into 1 to 1.5-inch diameter balls, pressing gently if crumbly. Arrange balls on parchment-lined baking sheet and cool completely.
03 -
Melt white chocolate chips or candy melts in a microwave-safe bowl at 20-30 second intervals, stirring until smooth. If thick, incorporate coconut oil for a creamier consistency. Allow chocolate to rest briefly to thicken slightly for better coating.
04 -
Dip each rice krispie ball into melted white chocolate, tap off excess using a fork, and place back on parchment-lined sheet. Immediately sprinkle with red, green, and white nonpareils before chocolate sets.
05 -
Let coated balls set at room temperature or refrigerate for 15 to 20 minutes until firm. Transfer to serving dish or airtight container. Stack to showcase festive decoration.
# Handy Tips:
01 -
Use parchment paper to prevent sticking and facilitate easy removal.