Chocolate Rice Crispy Balls

Same great recipe from 2011, but I've updated the photos!

I made these Chocolate Rice Crispy Balls for Christmas a few years ago and LOVED them. It was in Self Magazine as a lighter dessert option for parties. This time around I decided to add a little extra something by covering them in a chocolate/peanut butter coating. Sooo…there goes the lighter dessert option.

You could totally skip the chocolate coating but I had some extra almond bark leftover from when I made Orange Fondants. It was getting lonely just sitting in my pantry. I felt bad.

This recipe makes a huge batch. You’ll end up with close to 80 Rice Crispy Balls. They store well in an airtight container for up to 3 days. They would make a great dessert for a party - travel easily, inexpensive to make and delicious. You could half the recipe and it will turn out just as good too!

You will be working with marshmallow that sets up quick; make sure to have all your ingredients and pans ready to go.

Chocolate Rice Crispy Balls

8 tablespoons unsalted butter
1/3 cup unsweetened cocoa powder
2 bags (10 oz each) mini-marshmallows
10 cups crisp rice cereal
1/2 cup semisweet mini chocolate chips (Optional)

Prepare 2 cookie sheets by lining with baking mats or waxed paper. Set aside. Measure out crisp rice cereal and marshmallows. Set near stove.

In a large saucepan, combine butters and cocoa over medium heat, whisking until melted and smooth. Stir in marshmallows, melting them completely.

Turn off heat and stir in cereal, working quickly before marshmallow mixture sets. If using chocolate chips, add them now. Stir again to combine.

Using a cookie scooper or tablespoon, drop balls onto waxed paper. Don’t worry about neatness just yet. Once all of the mixture is on the cookie sheets, put a little butter or spray butter onto your hands. Pick up each and shape into a ball.

Let set on cookie sheet. Store in airtight container for up to 3 days.

If you decide to cover in chocolate...

For Chocolate Coating
Melting chips or Almond Bark
1/4 cup creamy peanut butter
Sprinkles

In a microwave safe bowl, microwave peanut butter and chocolate on 50% power for 45 second bursts, stirring between each bursts, until melted and smooth. Using two forks, drop rice crispy ball into chocolate to coat. Drop on cookie sheet to set up. Add sprinkles.

I typically only coat some of the balls so that there is a mix.

Adapted from Self Magazine, December 2008

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