Description
These festive Rice Krispie Christmas Puddings are a delightful no-bake treat combining melted milk chocolate, butter, mini marshmallows, and crispy rice cereal. Rolled into charming pudding balls and decorated with white chocolate drizzle and colorful sugarpaste holly leaves and berries, they make a perfect holiday dessert that’s easy to prepare and fun to assemble.
Ingredients
Scale
Rice Krispie Puddings
- 200 g Milk Chocolate
- 50 g Unsalted Butter
- 180 g Mini Marshmallows
- 100 g Rice Krispies or Coco Pops
Decorations
- 50 g White Chocolate
- White Sugarpaste or Pre-coloured Sugarpaste
- Green Food Colour Gel
- Red Food Colour Gel
Instructions
- Make the Rice Krispie puddings: Add the milk chocolate and unsalted butter into a saucepan and gently melt over low to medium heat. Once melted, add the mini marshmallows and stir continuously until completely melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows and microwave for 30 seconds before stirring until smooth.
- Combine with Rice Krispies: In a large mixing bowl, add the Rice Krispies, then pour over the melted marshmallow and chocolate mixture. Stir thoroughly until the cereal is fully coated. Allow the mixture to cool slightly to make it easier to handle.
- Shape the puddings: Lightly dampen your hands to prevent sticking. Using a tablespoon, divide the mixture into equal portions and roll each into a pudding-shaped ball. Place each ball on a baking tray lined with baking parchment.
- Chill the puddings: Place the tray in the refrigerator and allow the puddings to chill and set for 30 minutes.
- Prepare decorations: Melt the white chocolate by placing it in a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir until melted and smooth. Alternatively, melt in the microwave. Transfer the melted white chocolate to a piping bag or a freezer bag and set aside to cool slightly.
- Color and shape sugarpaste decorations: Color the white sugarpaste with green and red food colouring gels (or use pre-coloured sugarpaste). Roll out the green paste to form holly leaves and shape small red balls to mimic holly berries.
- Assemble and decorate: Remove the puddings from the fridge. Snip the tip of the piping bag or freezer bag and drizzle the melted white chocolate over the top of each pudding. Finally, decorate with the sugarpaste holly leaves and berries to give a festive appearance.
Notes
- The puddings will keep in the fridge for up to one week.
- Dampen your hands before rolling the puddings to prevent sticking.
- If you prefer softer Rice Krispie treats, reduce the chocolate to 100 g.
- Use gentle, low heat when melting chocolate and butter to keep the mixture soft and chewy; too high heat will make the puddings hard.
- Be careful not to overheat the chocolate, which can cause it to seize and become grainy.
Nutrition
- Serving Size: 1 pudding (approx. 60g)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
