If you’re looking for a festive treat that’s quick, fun, and absolutely delicious, you’ve got to try this Chocolate Rice Krispie Christmas Puddings Recipe. I promise, it’s not just a mouthful of holiday cheer but also a crowd-pleaser that’s simple enough to whip up with the kids or last-minute guests. These little chocolatey delights look like mini Christmas puddings, but with the perfect crispy marshmallow texture and a melt-in-your-mouth finish that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Festive and Fun: These puddings capture the spirit of Christmas in a playful way that’s perfect for all ages.
- Quick and Easy: Ready in under an hour with minimal baking skills required—ideal for last-minute holiday prep.
- Customizable Decorations: You can dress them up with colorful sugarpaste holly leaves and berries, or keep it simple with white chocolate drizzle.
- Perfect Texture: Crispy, chewy, and chocolaty—that balance really hits the spot every time.
Ingredients You’ll Need
What I really like about the ingredients for this Chocolate Rice Krispie Christmas Puddings Recipe is how naturally they work together to create a perfect festive treat—creamy chocolate, gooey marshmallows, and crispy cereal make for magic. Plus, the sugarpaste decorations add that charming holiday touch.
- Milk Chocolate: I always go for good quality milk chocolate because it melts smoothly and adds a lovely sweetness.
- Unsalted Butter: Helps to keep the flavor balanced and controls the richness without being overpowering.
- Mini Marshmallows: These give the treat its classic chewy texture—fresh ones work best to avoid a sticky mess.
- Rice Krispies or Coco Pops: Rice Krispies keep it light and crispy, but Coco Pops add a chocolaty twist if you prefer.
- White Chocolate: Perfect for drizzling over the top and adding contrast to the milk chocolate base.
- White Sugarpaste or Pre-coloured Sugarpaste: This is your canvas for creating festive holly leaves and berries—super fun to shape!
- Green Food Colour Gel: To tint your sugarpaste that beautiful holly-leaf green.
- Red Food Colour Gel: For the bright berries that bring the Christmas puddings to life.
Variations
I love how versatile this Chocolate Rice Krispie Christmas Puddings Recipe is. Over the years, I’ve tried swapping the milk chocolate for dark chocolate for a richer flavor, and sometimes I use marshmallow fluff instead of mini marshmallows when I want an ultra-smooth texture. Don’t be afraid to put your own spin on it!
- Chocolate Swap: Using dark chocolate creates a more intense, less sweet pudding, which my family absolutely enjoys alongside coffee.
- No-Bake Option: For an even quicker fix, you can skip the stove and melt ingredients in the microwave; just be careful not to overheat.
- Gluten-Free: Ensure your Rice Krispies are gluten-free (some brands offer this) if you need a gluten-sensitive version.
- Decorations: I sometimes throw in crushed peppermint candy or edible glitter for extra holiday sparkle!
How to Make Chocolate Rice Krispie Christmas Puddings Recipe
Step 1: Gently Melt the Chocolate, Butter, and Marshmallows
Start by adding the milk chocolate and unsalted butter into a saucepan over low to medium heat. Patience really pays off here—you want the chocolate to melt smoothly without scorching. Once melted, stir in the mini marshmallows until they melt and blend into that silky chocolate mixture. If you’re short on time, a microwave works wonders—blast for 30 seconds, stir, then heat again in short bursts until silky.
Step 2: Mix With Rice Krispies and Shape Your Puddings
Pour the crunchy Rice Krispies into a large bowl, then fold in your warm marshmallow and chocolate mixture. Mix until every crispy flake is coated with that glossy goodness. Let the mixture cool just a bit—a warm mix can get sticky and tricky to handle. Then, dampen your hands slightly (this little trick stops sticking) and scoop spoonfuls to roll into pudding-sized balls. Pop them onto a tray lined with baking parchment and chill in the fridge for 30 minutes to set.
Step 3: Create Festive Decorations
While the puddings are chilling, melt the white chocolate carefully using a double boiler or microwave, then pour it into a piping bag or a small freezer bag for drizzling. Next, get creative with your sugarpaste—color some green for holly leaves and shape little red berries. This step is where your Christmas puddings really come alive, so take your time to make them look adorable.
Step 4: Assemble and Decorate
Once your rice krispie puddings are nicely set and chilled, snip the tip off your white chocolate piping bag and drizzle it over the tops to mimic the classic Christmas pudding look. Finish by gently pressing your sugarpaste holly leaves and berries on top. Voila—festive, fun, and utterly delicious!
Pro Tips for Making Chocolate Rice Krispie Christmas Puddings Recipe
- Damp Hands Trick: Trust me, wetting your hands just a bit before rolling the puddings makes shaping way easier and keeps the mixture from sticking.
- Low Heat Melting: I learned that melting chocolate and butter over gentle heat prevents it from seizing, so always keep it slow and steady.
- Adjust Chocolate Quantity: For a softer texture, try using 100g chocolate instead of 200g—the treats stay chewy but less firm.
- Use Fresh Marshmallows: Older marshmallows can make the mixture sticky and tough; fresh ones give a perfect gooey consistency.
How to Serve Chocolate Rice Krispie Christmas Puddings Recipe
Garnishes
I usually stick with the classic sugarpaste holly leaves and berries because they look so festive and add a delightful pop of color. Sometimes, on a whim, I’ll sprinkle a bit of edible glitter or dust some powdered sugar for a snowy effect—it’s always a hit, especially with kids!
Side Dishes
This recipe is a treat on its own, but I love pairing these puddings with a cup of mulled wine or hot cocoa for a cozy Christmas vibe. They also work well alongside classic mince pies or whipped cream for a more indulgent dessert spread.
Creative Ways to Present
For a Christmas party, I’ve arranged these puddings in a rustic wooden box lined with festive tissue paper—guests love picking them up like little holiday treasures. Another cute idea is to place one pudding in a clear cellophane bag, tied with a red ribbon; they make charming edible gifts or stocking stuffers!
Make Ahead and Storage
Storing Leftovers
My go-to method is storing these puddings in an airtight container in the fridge. They keep well for up to a week—though in my house, they rarely last that long! Just make sure they’re completely cooled before sealing.
Freezing
Yes, you can freeze these! I wrap each pudding individually in cling film and pop them in a freezer-safe bag. When ready, thaw them overnight in the fridge to keep the texture just right without becoming soggy.
Reheating
Since these are no-bake treats, reheating isn’t usually necessary. If you want a warm, gooey moment, briefly heat one in the microwave for about 10 seconds, but be careful not to melt the decorations or overheat the chocolate.
FAQs
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Can I use other cereals instead of Rice Krispies in this recipe?
Absolutely! While Rice Krispies are traditional and give that perfect crunch, you can use cereals like Coco Pops for a chocolatey twist or gluten-free flakes if needed. Just make sure the texture stays crispy to balance the gooey marshmallow mixture.
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How do I prevent my chocolate from seizing during melting?
Keep the heat low and stir constantly. Using a double boiler or melting in short bursts in the microwave helps avoid overheating. Also, avoid getting any water into the chocolate, as that causes it to seize.
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Can I prepare these ahead of the Christmas party?
Yes! You can make these a few days in advance and keep them refrigerated, or freeze them for later use. Just remember to thaw frozen puddings in the fridge before serving.
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What if I don’t have sugarpaste for decoration?
No worries! You can use ready-made decorations, sprinkles, or even colored icing. Alternatively, a simple white chocolate drizzle alone looks beautiful and tastes divine.
Final Thoughts
Honestly, this Chocolate Rice Krispie Christmas Puddings Recipe has become one of my holiday staples because it’s both charming and totally scrumptious. Whether you’re baking with family or need a festive dessert in a pinch, it’s reliable and fun. Give this recipe a go—you’ll love how it brings a little chocolatey magic to your Christmas celebrations, just like it did for my family and me!
Print
Chocolate Rice Krispie Christmas Puddings Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Approximately 8-10 puddings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Description
Delight in these festive Rice Krispie Christmas Puddings, a fun and easy no-bake treat blending melted milk chocolate, buttery mini marshmallows, and crispy cereal, decorated with charming holly leaves and berries made from sugarpaste for a perfect holiday snack or dessert.
Ingredients
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 to a saucepan and gently melt over low to medium heat. Once melted, stir in the mini marshmallows until fully melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add marshmallows and microwave in 30-second blasts, stirring until smooth.
- Combine with cereal: In a large mixing bowl, add the Rice Krispies. Pour the chocolate-marshmallow mixture over the cereal and stir thoroughly until every bit is coated. Let the mixture cool slightly to make handling easier.
- Shape the puddings: Using a tablespoon, portion the mixture into equal amounts. Dampen your hands slightly to prevent sticking, then roll each portion into a round pudding ball. Place the balls onto a baking tray lined with baking parchment.
- Chill the puddings: Put the tray of puddings into the fridge and allow them 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 smooth. Alternatively, melt the white chocolate gently in the microwave. Transfer the melted chocolate into a piping bag or freezer bag and set aside to cool slightly.
- Colour the sugarpaste: Colour white sugarpaste with green and red food colour gels to create holly leaves and berries. Roll the green paste into leaves and the red into small round berries.
- Assemble the Christmas puddings: Once the puddings are chilled, snip off the tip of your piping bag and drizzle the melted white chocolate over the top of each pudding. Decorate with the sugarpaste holly leaves and berries to complete the festive look.
Notes
- The puddings will keep fresh in the fridge for up to one week.
- Dampen your hands before rolling to prevent sticking to your hands.
- If you prefer softer Rice Krispie treats, reduce the milk chocolate to 100 g when making the mixture.
- Use gentle low heat when melting the butter and chocolate to avoid hardening or burning the mixture.
- Avoid overheating the chocolate to prevent it from seizing; it should remain smooth and glossy.
- Repeat note about dampening hands to emphasize ease of rolling.
Nutrition
- Serving Size: 1 pudding (approx. 50 g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
