Sweet, chewy, and coated in chocolate — these Chocolate Rice Krispie Balls are the kind of treat you’ll want to make on repeat. They’re simple, fun to make, and always disappear fast. Whether you’re whipping them up for the holidays, a bake sale, or just because you’re craving something sweet, these little no-bake bites check every box.
What Are Chocolate Rice Krispie Balls?
Chocolate Rice Krispie Balls are a twist on the classic marshmallow Rice Krispie treat. Instead of pressing the mixture into a pan, you’ll roll it into soft, chewy balls, then dip them in smooth, melted chocolate. The result is a bite-sized treat that’s crispy, gooey, and rich all at once.
You only need a handful of simple ingredients — Rice Krispies cereal, marshmallows, peanut butter, butter, and chocolate. No oven required. No complicated steps. Just a few minutes on the stove and a bit of patience while they set.
If you’ve ever made Rice Krispie treats before, this recipe will feel instantly familiar — only better.
Why You’ll Love This Recipe
These Chocolate Rice Krispie Balls combine everything you love about classic Rice Krispies with an irresistible chocolate coating. They’re easy to make, kid-friendly, and perfect for gifting.
Here’s what makes them stand out:
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Quick and no-bake: Just melt, mix, roll, and dip. That’s it.
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Perfect texture: Chewy centers with a crisp, chocolatey shell.
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Customizable: You can add sprinkles, drizzle white chocolate, or mix in mini marshmallows for fun variations.
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Crowd-pleasing: Great for holidays, parties, or an after-school snack.
Ever find yourself needing a last-minute dessert? These are your answer.
Ingredients You’ll Need
For this recipe, simple pantry ingredients come together in the best way. Here’s what you’ll need:
For the balls:
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3 cups Rice Krispies cereal
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1 cup creamy peanut butter
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1/2 cup unsalted butter
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10 ounces mini marshmallows (about 5 cups)
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1 teaspoon vanilla extract
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Pinch of salt
For the coating:
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12 ounces semi-sweet chocolate chips (or milk chocolate if you prefer)
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1 tablespoon coconut oil or shortening (for smooth melting)
Optional toppings:
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Crushed peanuts
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Sprinkles
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Drizzled white chocolate
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Sea salt flakes
Ingredient Notes and Substitutions
Peanut Butter: Creamy peanut butter gives the smoothest texture, but you can use crunchy for added bite. For a nut-free version, try sunflower seed butter or cookie butter.
Marshmallows: Mini marshmallows melt quickly and evenly. If using large marshmallows, cut them into smaller pieces before melting.
Cereal: Stick with classic Rice Krispies for the best texture. Off-brand crispy rice cereal works fine, too.
Chocolate: Choose good-quality chocolate — it makes a difference. You can use dark, milk, or even white chocolate depending on your taste.
How to Make Chocolate Rice Krispie Balls
Once you have your ingredients ready, it’s just a few easy steps to get these ready.
Step 1: Melt the Butter and Marshmallows
In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir continuously until smooth and creamy. This takes about 5 minutes.
Remove from heat and stir in the peanut butter, vanilla extract, and a pinch of salt until everything is well combined and silky.
Pro Tip: Don’t overheat the mixture or it will become stiff when cooled. Melt it just until smooth.
Step 2: Add the Rice Krispies
Pour the Rice Krispies into the warm marshmallow mixture. Stir gently but thoroughly until all the cereal is coated and sticky.
The mixture will be hot, so let it cool for 5–10 minutes before shaping. You want it warm enough to mold, but not too hot to handle.
Step 3: Roll into Balls
Scoop about one tablespoon of the mixture and roll it into a ball between your palms. You can make them bite-sized or slightly larger — just keep them consistent so they set evenly.
Place the balls on a parchment-lined baking sheet. Once all are rolled, chill in the refrigerator for 30 minutes to firm up.
Tip: Lightly butter your hands or spray them with cooking spray to prevent sticking while rolling.
Step 4: Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until smooth and glossy.
You can also melt the chocolate using a double boiler over simmering water if you prefer more control.
Step 5: Dip and Coat
Using a fork or skewer, dip each Rice Krispie ball into the melted chocolate. Tap off any excess and place it back onto the parchment paper. If you’d like to decorate, sprinkle toppings while the chocolate is still wet.
Let them set at room temperature, or speed things up by chilling them in the refrigerator for 15–20 minutes until the chocolate hardens.
Tips for the Best Chocolate Rice Krispie Balls
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Work quickly: Once the marshmallow mixture cools, it becomes harder to shape. Roll them while it’s still warm.
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Smooth chocolate: Adding a bit of coconut oil helps the chocolate melt evenly and gives it a glossy finish.
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Use parchment paper: Keeps your treats from sticking as they set.
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Chill before dipping: Firming the balls before dipping helps them hold shape and makes coating easier.
Flavor Variations
You can take this base recipe and make it your own. Here are a few fun twists:
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Chocolate-Peanut Butter Drizzle: After coating in chocolate, drizzle peanut butter melted with a little coconut oil over the top.
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Mint Chocolate: Add a few drops of peppermint extract to the melted chocolate.
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Cookies and Cream: Mix crushed Oreos into the Rice Krispie mixture before rolling.
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Holiday Version: Use colored candy melts or festive sprinkles for Christmas, Valentine’s, or Halloween treats.
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S’mores Style: Add crushed graham crackers and mini marshmallows to the mix before rolling.
How to Store
In the Fridge:
Store your Rice Krispie balls in an airtight container for up to one week. Keep them refrigerated to prevent the chocolate from melting, especially in warm weather.
In the Freezer:
You can freeze them for up to three months. To freeze, place them in a single layer on a tray until firm, then transfer to a sealed freezer-safe bag. Thaw at room temperature for 15–20 minutes before serving.
How to Serve
These Chocolate Rice Krispie Balls are versatile and fit just about any occasion. Here are some ideas:
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Dessert platters: Combine them with cookies, brownies, or fudge for a crowd-pleasing dessert spread.
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Holiday gifts: Package them in decorative tins or bags for sweet homemade presents.
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Party treats: Arrange them on skewers or sticks for easy grab-and-go dessert bites.
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Lunchbox surprise: Add one or two to a lunch for a fun treat that’s just the right size.
Common Questions
Can I make these ahead of time?
Yes! They’re perfect for make-ahead. Prepare and dip them the day before, then keep refrigerated until ready to serve.
Why are my Rice Krispie balls hard?
Overheating the marshmallow mixture can make them too firm. Melt gently over medium heat and avoid overmixing.
Can I skip the peanut butter?
You can, but the peanut butter adds flavor and helps bind everything together. Try replacing it with cookie butter or Nutella for a delicious twist.
Can I use white chocolate?
Absolutely. White chocolate makes a pretty coating and pairs nicely with peanut butter or cookie butter.
Troubleshooting Tips
| Issue | Cause | Fix |
|---|---|---|
| Mixture too sticky | Too much marshmallow or not enough cereal | Add ½ cup more Rice Krispies |
| Balls falling apart | Didn’t cool long enough before rolling | Let mixture firm slightly before shaping |
| Chocolate clumping | Overheated chocolate | Re-melt slowly with a teaspoon of coconut oil |
| Dull chocolate | Moisture or condensation | Make sure balls are dry before dipping |
Make It Festive
For the holidays, these Chocolate Rice Krispie Balls can easily fit any theme. Try these ideas:
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Christmas: Drizzle red and green candy melts or sprinkle crushed candy canes on top.
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Easter: Use pastel-colored sprinkles or drizzle white chocolate dyed with food coloring.
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Halloween: Coat in orange candy melts and add candy eyeballs.
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Valentine’s Day: Dip in white chocolate and add pink heart sprinkles.
Every season gets sweeter with a batch of these.
Recipe Notes
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When melting marshmallows, stir constantly so they don’t burn.
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Use fresh Rice Krispies for the best crunch.
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Store in a cool, dry place if not refrigerating — humidity softens the chocolate shell.
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You can halve or double this recipe easily for small or large batches.
Why This Recipe Works
The key to perfect Chocolate Rice Krispie Balls is balance. The gooey marshmallow-peanut butter mixture holds everything together, while the crisp cereal adds texture. Dipping in chocolate adds richness without making them overly sweet.
Because this recipe is no-bake, you don’t need special equipment — just a saucepan, a bowl, and a little patience while they set. It’s a simple process that delivers impressive results every single time.
Add-Ins to Try
You can mix small extras right into the base mixture before rolling. Try one or two (not all at once — balance is everything):
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Mini M&M’s
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Shredded coconut
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Crushed pretzels
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Chopped nuts
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Toffee bits
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Mini chocolate chips (fold in after cooling slightly so they don’t melt)
Make Ahead and Freezing Instructions
If you’re planning for a party or holiday platter, this recipe is perfect for prepping in advance.
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Make the balls: Roll and chill them up to 2 days ahead.
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Dip in chocolate: Coat them the day before serving for the freshest shine.
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Freeze for later: Freeze undipped balls, then coat in chocolate after thawing for best texture.
When ready to serve, let refrigerated or frozen treats sit at room temperature for about 10 minutes so they’re soft enough to bite into easily.
Serving Ideas
Chocolate Rice Krispie Balls look great on any dessert table. Try these ideas to make them stand out:
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Stack them into a pyramid on a serving plate.
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Skewer three on a stick for a fun dessert pop.
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Add them to a platter with chocolate-covered strawberries and fudge bites.
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Wrap individually in cellophane for party favors.
More No-Bake Desserts You’ll Love
If you like these, you’ll love other easy, no-bake sweets like:
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Peanut Butter Cornflake Cookies
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No-Bake Cheesecake Cups
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Chocolate Oat Bars
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Peanut Butter Balls
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Rice Krispie Squares with White Chocolate Drizzle
They all share one thing — maximum flavor with minimal effort.
| Method | How Long | Notes |
|---|---|---|
| Room Temperature | Up to 3 days | Keep in a cool, dry spot in an airtight container |
| Refrigerator | 7 days | Keeps chocolate firm and texture chewy |
| Freezer | 3 months | Freeze on a tray first, then store in bags |
Chocolate Rice Krispie Balls Recipe
Ingredients
- 3 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 10 ounces mini marshmallows
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a large saucepan, melt butter over medium heat. Add marshmallows and stir until completely smooth.
- Remove from heat and stir in peanut butter, vanilla, and salt until blended.
- Gently fold in Rice Krispies until evenly coated.
- Let the mixture cool for 5–10 minutes, then roll into 1-inch balls.
- Place the balls on a parchment-lined baking sheet and chill for 30 minutes.
- Melt chocolate chips and coconut oil together until smooth.
- Dip each ball in chocolate, letting excess drip off, then place back on the parchment.
- Add toppings if desired. Chill until set.
Notes
Nutrition
These Chocolate Rice Krispie Balls are the definition of easy indulgence — a nostalgic treat with just the right mix of crunch, chew, and chocolate. Every bite delivers that satisfying snap of chocolate and the soft, peanut buttery center that melts in your mouth.
They’re the kind of dessert that disappears from the plate before you even realize it. And once you make them once, you’ll understand why.
