If you’re looking for a fun, quick, and super-easy treat to whip up, these Chocolate Rice Krispie Balls are about to become your new favorite! With just four ingredients, you’ll get a chocolatey, crunchy, marshmallow-packed delight that’s perfect for snack time, dessert, or any time you’re craving something sweet and satisfying. These treats are not only delicious but loved by kids and adults alike—guaranteed to bring smiles all around!
Ingredients
- 8 ounces semi-sweet chocolate (225g)
- ½ teaspoon vanilla extract
- 2 cups mini marshmallows
- 2 cups Rice Krispie cereal
How to Make Chocolate Rice Krispie Balls
- Melt the Chocolate: Start by melting the chocolate in a heavy-bottomed pot over low to medium heat. Stir continuously to ensure the chocolate melts smoothly without burning.
- Add Vanilla: Once melted, remove the chocolate from the heat and stir in the vanilla extract for a subtle flavor boost.
- Incorporate the Marshmallows: Add the mini marshmallows to the pot. Stir until they’re fully coated in chocolate and have started to melt into the mixture.
- Mix in Rice Krispies: Fold in the Rice Krispie cereal and mix until everything is thoroughly combined, with each piece nicely coated.
- Shape the Balls: Using your hands or a scoop, form six balls from the mixture, pressing them firmly to ensure they hold their shape.
- Chill to Set: Place the balls on a sheet of parchment paper and pop them into the fridge. Let them set for about 15-20 minutes.
- Enjoy! Once set, these chocolatey Rice Krispie balls are ready to enjoy!
Helpful Tips
- Keep It Low and Slow: Melting chocolate and marshmallows at a low heat is key to preventing burning and achieving a smooth texture.
- Use a Non-Stick Pot: A non-stick or heavy-bottomed pot works best for melting chocolate, making cleanup easier and ensuring even heat distribution.
- Forming the Balls: Lightly coat your hands with non-stick spray if the mixture is sticky; it makes shaping the balls easier.
- Cool Completely: Allow the balls to chill fully before serving. This will help them keep their shape and maximize crunch!
Substitutions and Variations
- Dark Chocolate: Swap semi-sweet chocolate with dark chocolate for a richer flavor with less sweetness.
- Add Peanut Butter: Stir in a tablespoon of peanut butter along with the vanilla for a hint of nutty goodness.
- Top It Off: For extra flair, roll the balls in crushed nuts, sprinkles, or coconut before setting.
- Mix Up the Cereal: Substitute half of the Rice Krispie cereal with Cocoa Krispies or another favorite cereal for added flavor and texture.
Frequently Asked Questions
Can I use a microwave to melt the chocolate?
Yes! Melt the chocolate in 15-20 second intervals in a microwave-safe bowl, stirring after each interval until smooth. Then, add the marshmallows and proceed with the recipe.
Can I make these ahead of time?
Definitely. These Rice Krispie Balls can be made a day or two in advance. Just store them at room temperature in an airtight container.
What if I don’t have mini marshmallows?
If you only have large marshmallows, cut them into smaller pieces, so they melt more evenly with the chocolate.
Storage Instructions
To keep your Chocolate Rice Krispie Balls fresh and crunchy:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: If you prefer a firmer texture, store them in the fridge for up to 5 days. Just allow them to sit at room temperature for a few minutes before enjoying.
More Sweet Treats to Try
- Twix Cookie Cups: The Ultimate Homemade Candy Bar Treat
Give these Chocolate Rice Krispie Balls a try, and let me know how you like them! They’re bound to become a go-to in your kitchen!
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Chocolate Rice Krispie Balls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Pumpkin Soup is the ultimate fall comfort food! With a rich, velvety texture and perfectly balanced spices, this soup brings out the best of pumpkin season. It’s easy to make, incredibly cozy, and perfect for chilly evenings. Serve it as a starter or a main, topped with a swirl of cream or crunchy pumpkin seeds for a touch of fall magic.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) pumpkin purée (or 2 cups homemade purée)
- 3 cups vegetable broth
- 1 cup coconut milk (or heavy cream for extra richness)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional: pumpkin seeds, fresh thyme, or a drizzle of extra cream for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in pumpkin purée, vegetable broth, coconut milk, cinnamon, nutmeg, and smoked paprika. Bring to a gentle simmer.
- Let the soup cook for about 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
- Serve warm, garnished with pumpkin seeds, fresh thyme, or a swirl of extra cream if desired.
Notes
- For a creamier texture, replace coconut milk with heavy cream.
- Use homemade pumpkin purée for an extra fresh flavor, but canned works great too!
- Adjust spices based on your preference, adding more cinnamon or smoked paprika if desired.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Cholesterol: 0 mg