Rice Krispie Christmas Puddings
These no-bake Rice Krispie Christmas Puddings are a festive, family-friendly treat! With gooey marshmallow-chocolate centers, white chocolate “frosting,” and sugarpaste holly decorations, they’re perfect for gift boxes, dessert platters, or quick holiday fun.
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
• Use oil-spritzed hands to shape without sticking
• Chill before decorating for best structure
• Want softer texture? Avoid overheating the mix
• Make ahead? Freeze undecorated for up to 6 weeks
• Chill before decorating for best structure
• Want softer texture? Avoid overheating the mix
• Make ahead? Freeze undecorated for up to 6 weeks