Ingredients
4 tablespoons (56 g) unsalted butter
10 oz (280 g) mini marshmallows
4 ½ cups (135 g) crispy rice cereal
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
12 oz (340 g) white chocolate or white candy melts
Gel food coloring (pink, blue, yellow, lavender)
2 tablespoons pastel sprinkles
Instructions
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Melt the butter in a large saucepan over low heat until fully liquid.
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Add mini marshmallows and stir continuously until completely melted and smooth. Do not overheat.
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Remove from heat and stir in vanilla extract and salt.
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Fold in crispy rice cereal until evenly coated without crushing the cereal.
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Let mixture cool for 5 minutes until warm but safe to handle.
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Scoop 1-tablespoon portions and roll into smooth balls. Place on a parchment-lined baking sheet.
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Refrigerate for 20 minutes until firm.
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Melt white chocolate or candy melts in 30-second intervals, stirring until smooth.
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Divide and tint with gel food coloring to create pastel shades.
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Dip each ball into melted chocolate, tap off excess, and return to parchment.
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Decorate with sprinkles before coating sets.
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Let set completely at room temperature or refrigerate for 10 minutes.
Notes
Do not overheat marshmallows or the texture will become hard.
Lightly grease hands before rolling to prevent sticking.
If chocolate is too thick, stir in 1 teaspoon coconut oil.
Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
Freeze up to 2 months and thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian