In a medium saucepan, melt 1/4 cup of butter over low heat for about 2 minutes. Add 4 cups of mini marshmallows, stirring until smooth.

Remove from heat and stir in 6 cups of puffed rice cereal, folding gently until well-coated.

Let the mixture cool for about 5 minutes. Wet your hands and shape into 1-inch balls, placing them on a lined baking sheet.

Melt 1 cup of white chocolate in a microwave-safe bowl. Dip each rice crispy ball into the melted chocolate and transfer back to the baking sheet.

Sprinkle holiday sprinkles on each treat before the chocolate sets. Allow to cool for 30 minutes or refrigerate for faster hardening.

Once hardened, remove from the baking sheet and serve in festive containers.