Candy-coated Rice Krispy Balls

These rice krispy balls are a beautiful addition to a holiday spread.

The basic gist:

• Make Rice Krispy balls.
• Stick a peppermint stick inside.
• Dip into melted candy coating.
• Decorate with sprinkles.

 

If you do not want to go through the hassle of dipping the balls, you can actually drizzle the candy coating on top of the balls and decorate them with sprinkles. This is quite a bit easier.

The original recipe mixed in crushed candy canes. I did not do that, to keep the taste more simple, particularly because I was making them for a large group of girls.

Here’s a big tip: If you want to put mini candy canes inside the balls, buy the candy canes that are wrapped in the cellophane packages, NOT the ones that are wrapped with the plastic adhering to the candy cane itself. It was impossible for us to unwrap the candy canes without them breaking, as you can see from this photo of my workspace.

Candy-coated Rice Krispy Balls
Original recipe found here.
Printable version.

• ¼ Cup Butter
• 1 10 Oz. Package Marshmallows
• ⅓ Cup Crushed Candy Canes, optional
• 6 Cups Rice Krispies Cereal
• 2 12 Oz. Bags White Candy Melts
• 2 Tbsp Vegetable Oil

1. Melt the butter in a large saucepan over medium low heat.
2. Add marshmallows to the pan and stir continually until marshmallows are melted completely.
3. Remove the pan from heat and stir in the Rice Krispies and candy canes, if desired.
4. Allow the mixture to cool for a minute.
5. Form heaping tablespoons of the mixture and roll into balls with your hands. Add a candy cane into the center of each ball.
6. Place the balls in the fridge for about 15 minutes to cool.
7. Melt the candy melts according to package directions. Then add in the vegetable oil to thin the mixture.
8. Dip your cooled treats into the chocolate, decorate, and set aside to cool and harden completely.