Introduction
Marshmallow Rice Krispie Balls are a nostalgic and delightful treat, perfect for kids and adults alike. With their gooey marshmallow texture and crunchy cereal, they strike the perfect balance between chewy and crisp. These fun, bite-sized treats are not only delicious but also easy and quick to make, making them ideal for last-minute snacks, parties, or just a fun kitchen project with family. Whether you’re looking to satisfy a sweet tooth or need a simple recipe to share with loved ones, Marshmallow Rice Krispie Balls are an irresistible option that requires minimal ingredients and delivers maximum enjoyment.
Ingredients:
- 5 cups Rice Krispies cereal
- 10 oz mini marshmallows (or large marshmallows, cut into pieces)
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract (optional, for added flavor)
- Sprinkles, mini chocolate chips, or colored sugar (optional, for coating)
Preparation:
Step 1:
Prepare a clean, flat surface for shaping the balls, such as a baking sheet lined with parchment paper. Lightly coat your hands with butter or oil to prevent sticking during shaping.
Step 2:
In a large saucepan, melt the butter over low heat. Stir continuously to avoid burning, allowing it to become fully melted and lightly golden for added flavor.
Step 3:
Add the mini marshmallows to the melted butter. Stir constantly until the marshmallows are completely melted and combined with the butter, forming a smooth, gooey mixture. If you’re using large marshmallows, cut them into smaller pieces beforehand for even melting.
Step 4:
Remove the saucepan from the heat and stir in the vanilla extract if desired. This adds a touch of warmth and depth to the flavor of the marshmallow mixture.
Step 5:
Gently fold the Rice Krispies cereal into the marshmallow mixture. Stir with a wooden spoon or spatula, ensuring all the cereal is evenly coated with the gooey mixture.
Step 6:
Allow the mixture to cool slightly for 1-2 minutes, making it easier to handle without burning your hands. Take a small portion (about 2 tablespoons) of the mixture and shape it into a ball, pressing it gently between your hands.
Step 7:
For an extra decorative touch, roll each ball in sprinkles, mini chocolate chips, or colored sugar before placing it on the parchment-lined sheet. Repeat until all of the mixture is used.
Step 8:
Let the Marshmallow Rice Krispie Balls sit for about 10-15 minutes at room temperature to firm up before serving.
Variation
For a twist on classic Rice Krispie Balls, consider these variations:
- Peanut Butter Rice Krispie Balls: Add 2 tablespoons of peanut butter to the melted marshmallow mixture for a nutty flavor.
- Chocolate Drizzle: After shaping, drizzle melted chocolate over the balls for a visually appealing, chocolatey finish.
- Festive Flavors: For holidays, mix in a few drops of food coloring to match the theme, or use holiday-themed sprinkles.
- Coconut Rice Krispie Balls: Roll each ball in shredded coconut after shaping for a tropical touch.
COOKING Note:
Be careful not to overheat the marshmallow mixture, as this can make the Rice Krispie Balls too hard. Always melt on low heat to ensure a smooth, gooey consistency. Additionally, working with slightly warm marshmallow mixture makes it easier to shape the balls, as they set quickly once fully cooled.
Serving Suggestions:
Serve these Marshmallow Rice Krispie Balls as part of a dessert platter at gatherings or wrap them individually in cellophane for party favors. For a fun twist, insert a lollipop stick into each ball to create Rice Krispie pops, making them even easier to eat and serve at kids’ parties or holiday events.
Tips:
- Handling Stickiness: Butter your hands to prevent the marshmallow mixture from sticking during shaping.
- Storage: Store in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as this can make them hard.
- Batch Scaling: For larger batches, double the ingredients, but work in sections to ensure the marshmallow doesn’t harden before shaping.
- Customize Coatings: Try rolling the balls in crushed nuts, cocoa powder, or powdered sugar for varied flavor profiles.
Prep Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Nutritional Information:
- Calories: 90 per ball (approximately, depending on ball size and toppings)
- Protein: 0.5 grams
- Sodium: 25 mg
FAQs
Q: Can I make Marshmallow Rice Krispie Balls in advance?
A: Yes, these treats can be made up to 3 days in advance. Store them in an airtight container at room temperature to maintain their chewy texture.
Q: What can I use if I don’t have Rice Krispies cereal?
A: If you don’t have Rice Krispies, you can use a similar puffed rice cereal or try other cereals like Cheerios or Cornflakes for a different texture.
Q: Can I add chocolate chips to the mixture?
A: Yes, you can fold in mini chocolate chips with the cereal. Just make sure the marshmallow mixture has cooled slightly so the chocolate chips don’t melt immediately.
Q: How do I prevent the mixture from sticking to my hands?
A: Grease your hands with a bit of butter or oil before shaping each ball. This will prevent the marshmallow mixture from sticking and make the process much easier.
Q: Are there healthier alternatives to the classic version?
A: For a slightly healthier version, use a low-sugar marshmallow option or add ingredients like almond butter. Keep in mind, though, that this may alter the taste and texture slightly.
Conclusion
Marshmallow Rice Krispie Balls are a timeless, simple dessert that can be enjoyed by people of all ages. Perfect for any occasion, these treats are easy to customize and fun to make, whether solo or with family. With a few simple ingredients and quick steps, you’ll have a batch of sweet, crunchy Rice Krispie Balls ready to share. So gather your ingredients, get creative with coatings, and indulge in this deliciously nostalgic snack that’s bound to bring smiles to any crowd!
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Marshmallow Rice Krispie Balls
- Total Time: 20 minutes
Ingredients
- 5 cups Rice Krispies cereal
- 10 oz mini marshmallows (or large marshmallows, cut into pieces)
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract (optional, for added flavor)
- Sprinkles, mini chocolate chips, or colored sugar (optional, for coating)
Instructions
Step 1:
Prepare a clean, flat surface for shaping the balls, such as a baking sheet lined with parchment paper. Lightly coat your hands with butter or oil to prevent sticking during shaping.
Step 2:
In a large saucepan, melt the butter over low heat. Stir continuously to avoid burning, allowing it to become fully melted and lightly golden for added flavor.
Step 3:
Add the mini marshmallows to the melted butter. Stir constantly until the marshmallows are completely melted and combined with the butter, forming a smooth, gooey mixture. If you’re using large marshmallows, cut them into smaller pieces beforehand for even melting.
Step 4:
Remove the saucepan from the heat and stir in the vanilla extract if desired. This adds a touch of warmth and depth to the flavor of the marshmallow mixture.
Step 5:
Gently fold the Rice Krispies cereal into the marshmallow mixture. Stir with a wooden spoon or spatula, ensuring all the cereal is evenly coated with the gooey mixture.
Step 6:
Allow the mixture to cool slightly for 1-2 minutes, making it easier to handle without burning your hands. Take a small portion (about 2 tablespoons) of the mixture and shape it into a ball, pressing it gently between your hands.
Step 7:
For an extra decorative touch, roll each ball in sprinkles, mini chocolate chips, or colored sugar before placing it on the parchment-lined sheet. Repeat until all of the mixture is used.
Step 8:
Let the Marshmallow Rice Krispie Balls sit for about 10-15 minutes at room temperature to firm up before serving.
Notes
Be careful not to overheat the marshmallow mixture, as this can make the Rice Krispie Balls too hard. Always melt on low heat to ensure a smooth, gooey consistency. Additionally, working with slightly warm marshmallow mixture makes it easier to shape the balls, as they set quickly once fully cooled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 90 per ball
- Sodium: 25 mg
- Protein: 0,5 g