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No Bake Chocolate Coconut Rice Krispie Balls

A stack of rich chocolate rice krispie balls coated in shredded coconut on a white plate.
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Make these simple, fudgy chocolate coconut balls using puffed rice cereal. This no bake recipe is quick and perfect for a kid friendly chocolate snack.

Ingredients

Scale
  • 6 cups puffed rice cereal
  • 1 cup (2 sticks) unsalted butter
  • 1 (10 ounce) package miniature marshmallows
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup shredded sweetened coconut
  • 1 cup powdered sugar for dusting (optional)

Instructions

  1. Lightly grease a 9×13 inch baking pan or line it with parchment paper. Set aside.
  2. In a large saucepan over medium-low heat, melt the butter.
  3. Add the marshmallows to the melted butter. Stir constantly until the marshmallows are completely melted and smooth. Remove the pan from the heat.
  4. Stir in the vanilla extract and chocolate chips until the chocolate is fully melted and incorporated into the marshmallow mixture.
  5. Add the shredded coconut and the puffed rice cereal to the chocolate mixture. Fold everything together gently until the cereal is evenly coated.
  6. While the mixture is still warm and pliable, lightly grease your hands or use a small cookie scoop. Scoop out portions and roll them firmly into 1-inch balls.
  7. Place the formed balls onto the prepared pan or parchment paper.
  8. If desired, roll the warm balls lightly in powdered sugar for dusting.
  9. Allow the chocolate rice cereal candy to cool and set completely at room temperature for about 1 hour before serving.

Notes

  • For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
  • If the mixture becomes too stiff while shaping, briefly warm it in the microwave for 10-15 seconds to soften.
  • Store these homemade marshmallow treats with chocolate in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-rice-krispie-balls-with-coconut/