Looking for a playful, crowd-pleasing dessert this season? These Rice Krispie Christmas Puddings are ridiculously easy, super festive, and just plain fun to make. Whether you’re baking with kids or prepping a last-minute holiday plate, these little bundles of joy are your shortcut to homemade cheer
Table of Contents
Why You’ll Love Them
They’re no-bake, budget-friendly, and done in under 30 minutes. The gooey chocolate-marshmallow mix keeps every bite soft and chewy while the white chocolate “frosting” and sugarpaste holly add the cutest holiday finish.
Plus, they make a magical addition to any Christmas platter or edible gift box. You can even batch and freeze them ahead
For more holiday cuteness, these Christmas Oreo Balls are equally irresistible and kid-approved
Ingredients You’ll Need
- 200 g milk chocolate
- 50 g unsalted butter
- 180 g mini marshmallows
- 100 g Rice Krispies cereal
- 50 g white chocolate
- Red and green sugarpaste
- Red and green food coloring gels (optional)
Helpful Tools
- Heatproof bowl
- Microwave or saucepan
- Spatula
- Baking tray lined with parchment
- Icing piping bag or zip bag
- Holly leaf cutter (optional but fun)
How to Make Rice Krispie Christmas Puddings
Melt the base
Start by gently melting the milk chocolate and butter together. Add mini marshmallows and stir until completely melted. If you’re using a microwave, heat in 30-second bursts and stir often
Mix and shape
Pour the warm chocolate mix over the Rice Krispies in a large bowl. Stir until everything’s coated. Let it cool slightly, then shape the mixture into small pudding-sized balls. Dampen your hands to stop sticking. Line them up on a tray and chill for 30 minutes
Decorate like a pro
Melt the white chocolate and spoon or pipe it over the tops to mimic snowy icing. Roll tiny holly leaves and berries with your sugarpaste and gently press them on top. That’s it! Instant Christmas charm
If you’re planning a festive dessert board, don’t miss this cheerful Candy Cane Christmas Punch to match your treats
Tips for Success
- Too sticky? Spritz your hands with oil before rolling
- Not shaping well? Reduce chocolate slightly or chill mixture for 5 10 minutes
- Want softer texture? Melt everything over low heat only, don’t boil
- Make ahead? Freeze the undecorated balls, then top before serving
Storage
- Fridge: Keep in a sealed container for up to 5 days
- Freezer: Undecorated puddings can be frozen for 6 weeks. Thaw fully, then decorate
Keep the party going with a batch of these fun Chewy Gingerbread Men Cookies they’re a nostalgic favorite
FAQs
Can I make these nut-free?
Yes! Just check the chocolate and marshmallow packaging to ensure they’re processed in nut-free facilities
Can I use regular marshmallows?
You can, but they take longer to melt and may need cutting into smaller pieces
Do I need to chill them?
Yes, even a quick 20 30 minute chill helps them firm up for decorating
Now it’s your turn grab the bowl, call the kids, and create your own Christmas kitchen magic. Snap a photo of your puddings and tag us so we can see the festive fun!
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Rice Krispie Christmas Puddings
Equipment
- Heatproof bowl
- Microwave or saucepan
- Spatula
- Parchment-lined baking tray
- Piping bag or zip bag
- Holly leaf cutter (optional)
Ingredients
- 200 g milk chocolate
- 50 g unsalted butter
- 180 g mini marshmallows
- 100 g Rice Krispies cereal
- 50 g white chocolate
- red sugarpaste
- green sugarpaste
- red and green food coloring gels (optional)
Instructions
- In a heatproof bowl, gently melt milk chocolate and butter together. Stir in mini marshmallows and continue stirring until melted and smooth.
- Pour the warm mixture over the Rice Krispies in a large bowl. Mix well until evenly coated.
- Let the mixture cool slightly. Dampen hands with water or a little oil, then shape into small round balls. Place on parchment-lined tray.
- Chill the shaped puddings in the fridge for 30 minutes to firm up.
- Melt the white chocolate. Use a spoon or piping bag to drizzle over each pudding to mimic frosting.
- Shape tiny holly leaves and berries using sugarpaste. Add food coloring if needed. Place gently on top of each pudding.
Notes
• Chill before decorating for best structure
• Want softer texture? Avoid overheating the mix
• Make ahead? Freeze undecorated for up to 6 weeks