Can I make chocolate rice crispy balls without marshmallows?

Yes! You can use a mix of honey and nut or seed butter as a binder instead. They won’t be as gooey, but they’ll still hold together nicely.

Do chocolate rice crispy balls need to be refrigerated?

Not necessarily. If your home is cool, they’re fine on the counter for a couple of days. But if it’s warm or humid, the fridge helps them keep their shape.

Can I use puffed rice instead of crispy cereal?

You can, though the texture will be softer and less crunchy. If you like a chewy bite, it’s actually a fun twist!

How do I stop the mixture from sticking to my hands?

Rub a bit of butter or neutral oil on your hands before rolling—it makes a big difference!

Chocolate Rice Crispy Balls 2025

Name: Chocolate Rice Crispy Balls
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips Use dairy-free if needed; 2 tablespoons butter Substitute with plant-based butter if preferred; 2 cups mini marshmallows Can be swapped with ½ cup honey or maple syrup + ½ cup nut/seed butter; 3 cups rice crispy cereal Choose gluten-free if needed; 1 teaspoon vanilla extract Optional, but adds flavor depth; 1/8 teaspoon salt Just a pinch to balance the sweetness

Description

These no-bake chocolate rice crispy balls are a bite-sized dream gooey, crunchy, chocolatey, and just sweet enough to make you smile. Inspired by a cozy night in with my son Lucas, this recipe uses pantry staples and zero oven time. They’re quick, customizable, and totally kid-approved. Whether you’re sneaking one with your coffee or packing them for an after-school treat, they’re a guaranteed hit!

Ingredients

1 cup semi-sweet chocolate chips
Use dairy-free if needed
2 tablespoons butter
Substitute with plant-based butter if preferred
2 cups mini marshmallows
Can be swapped with ½ cup honey or maple syrup + ½ cup nut/seed butter
3 cups rice crispy cereal
Choose gluten-free if needed
1 teaspoon vanilla extract
Optional, but adds flavor depth
1/8 teaspoon salt
Just a pinch to balance the sweetness

Instructions

Melt the butter in a small saucepan over low heat.
Add mini marshmallows and stir constantly until melted and gooey.
Turn off the heat. Add chocolate chips and stir until fully melted and silky smooth.
Stir in vanilla extract and a pinch of salt.
Pour in rice crispy cereal and gently fold until evenly coated. Don’t press too hard keep that crunch!
Let the mixture cool for 5–10 minutes so it’s easy to handle.
Lightly grease your hands and scoop mixture into small portions (about a tablespoon each).
Roll into balls and place on a parchment-lined tray.
Let them set at room temperature for 30 minutes or chill in the fridge to speed things up.
Optional: Roll balls in sprinkles, crushed nuts, or coconut for extra texture.

Notes

Sticking problem? Rub a little butter or oil on your hands before rolling.

No marshmallows? Use ½ cup honey or maple syrup with ½ cup nut/seed butter as a substitute.

Make ahead: These keep well in an airtight container at room temp for 3 days, or in the fridge for up to a week.

Freezer tip: Freeze in a single layer, then transfer to a bag. Thaw for 10–15 mins before serving.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1
Calories: 95
Sugar: 9g
Sodium: 40mg
Fat: 4g
Carbohydrates: 14g
Protein: 1g

Keywords: chocolate rice crispy balls, no-bake dessert, kid-friendly snack, easy chocolate treat, crispy cereal balls, homemade chocolate snacks, marshmallow rice balls, gluten-free dessert option, vegetarian sweets, back-to-school snacks