Ingredients
Equipment
Method
- In a large saucepan, melt the butter over low heat. Add the marshmallows and stir continuously until completely melted.
- Remove from heat. Stir in the chocolate chips until they are fully melted and the mixture is smooth. Add the vanilla extract.
- Gently fold in the Rice Krispie cereal until evenly coated.
- Let the mixture cool slightly. Grease your hands, then roll the mixture into 2-tablespoon-sized balls and place on a parchment-lined baking sheet.
- Roll the balls in holiday sprinkles while still sticky. Allow them to set at room temperature for 30 minutes or in the refrigerator for 15 minutes.
Notes
Work Quickly: The mixture gets harder to roll as it cools.
Grease Hands: Use butter or non-stick spray on your hands to prevent the mixture from sticking.
Storage: Store in an airtight container at room temperature for up to 5 days.
Grease Hands: Use butter or non-stick spray on your hands to prevent the mixture from sticking.
Storage: Store in an airtight container at room temperature for up to 5 days.