Ingredients
Method
- In a large saucepan over low heat, melt the butter. Add mini marshmallows and marshmallow fluff (if using). Stir continuously until completely melted and smooth, about 3-4 minutes.
- Remove pan from heat and stir in vanilla extract. Gently fold in puffed rice cereal until every piece is evenly coated. Let cool for 2-3 minutes until safe to handle.
- Lightly grease your hands with butter or cooking spray. Roll the mixture into 1 to 1½-inch balls and place them on a parchment-lined baking sheet. Let cool completely at room temperature.
- In a microwave-safe bowl, melt white chocolate chips in 20-30 second intervals, stirring between each round until smooth. Stir in coconut oil if using. Let sit for 1-2 minutes to slightly thicken.
- Dip each cooled rice crispy ball into melted white chocolate until fully coated. Use a fork to lift and tap off excess chocolate. Return to parchment paper and immediately sprinkle with festive nonpareils.
- Let coated balls set at room temperature for 20-30 minutes, or refrigerate for 15-20 minutes to speed up the process. Once chocolate is firm, transfer to serving dish or airtight container.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Layer parchment paper between rows if stacking.
Make Ahead: These can be made up to 3 days in advance and stored until ready to serve.
Gift Idea: Pack in clear cellophane bags tied with ribbon for festive edible gifts.