(Makes 24–30 balls)

Base:
3 tbsp (42g) unsalted butter
4 cups (about 6 oz) mini marshmallows
4½ cups (135g) Crispy Rice Cereal (like Rice Krispies)
¼ tsp salt
1 tsp pure vanilla extract (optional but recommended)
Chocolate Coating:
1½ cups (255g) semi-sweet or dark chocolate chips
1 tbsp coconut oil or vegetable shortening (for smooth dipping)
Optional toppings:
Sprinkles
Crushed nuts
Sea salt flakes
Shaved coconut
💡 Pro Tips:

Use fresh marshmallows—stale ones won’t melt smoothly.
Grease hands or use a cookie scoop—prevents sticky mess.
Coconut oil = shiny, snap-able chocolate shell.
Step-by-Step Instructions (Chewy, Crispy, Foolproof)
1. Make the Base
In a large pot or microwave-safe bowl, melt butter over low heat (or 30-sec microwave bursts).
Add marshmallows. Stir until completely melted and smooth (2–3 mins on stove; stir every 20 secs in microwave).
Remove from heat. Stir in vanilla and salt.
Gently fold in crispy rice cereal until fully coated. Let cool 5 minutes (so it’s warm but handleable).
2. Roll into Balls
Lightly grease hands or use a 1-tbsp cookie scoop.
Roll mixture into 1-inch balls (about the size of a walnut).
Place on a parchment-lined tray. Chill 15–20 minutes to firm up.
3. Dip in Chocolate
In a microwave-safe bowl, melt chocolate chips + coconut oil in 30-second bursts, stirring until smooth.
Dip each ball halfway (or fully) into chocolate.
Let excess drip off. Place back on parchment.
Immediately add sprinkles or toppings (they won’t stick once chocolate sets).
4. Set & Store
Let chocolate harden at room temp (~30 mins) or speed it up in the fridge (10 mins).
Store in an airtight container at room temp up to 5 days or fridge up to 2 weeks.
Creative Variations
Double Chocolate: Add ¼ cup cocoa powder to the warm marshmallow mixture.
Peanut Butter Swirl: Swirl 2 tbsp peanut butter into the base before rolling.
Mint Chocolate: Add ½ tsp peppermint extract + green sprinkles.
S’mores Style: Mix in ¼ cup mini marshmallows + crushed graham crackers.

Serving Suggestions