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
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 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
