Description
Delightfully festive Rice Krispie Christmas Puddings combining melted milk chocolate, butter, and mini marshmallows with crunchy Rice Krispies, decorated with white chocolate drizzle and colorful sugarpaste holly leaves and berries. An easy no-bake treat perfect for holiday celebrations.
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
- Melt Chocolate Mixture: Add the milk chocolate and unsalted butter into a saucepan and gently melt over low to medium heat. Alternatively, melt together in the microwave. Then stir in the mini marshmallows until they have melted completely and combined smoothly.
- Combine with Rice Krispies: In a large mixing bowl, add the Rice Krispies. Pour the melted chocolate and marshmallow mixture over them and stir thoroughly until all the cereal is fully coated. Allow the mixture to cool slightly.
- Form Pudding Balls: Using a tablespoon, portion the mixture into equal amounts and roll each into a ball. Dampen your hands slightly beforehand to prevent sticking. Place the pudding balls on a baking tray lined with baking parchment.
- Chill Puddings: Refrigerate the pudding balls for 30 minutes to set firmly.
- Prepare Decorations: Melt the white chocolate using a heatproof bowl over simmering water (double boiler method) or in the microwave until smooth. Transfer to a piping bag or freezer bag and set aside to cool slightly. Colour white sugarpaste with the green and red food colour gels, or use pre-coloured sugarpaste, rolling the green into holly leaves and red into small berry balls.
- Assemble and Decorate: When the puddings are chilled, snip the end off the piping bag and drizzle the white chocolate over the top of each pudding. Decorate with the sugarpaste holly leaves and berries to finish.
Notes
- The puddings will keep in the fridge for up to a week.
- Dampen your hands a little before rolling the puddings to prevent sticking.
- For a softer Rice Krispie treat, reduce the milk chocolate to 100 g.
- Use gentle, low heat when melting to keep treats soft and chewy; high heat can cause them to harden.
- Be careful not to overheat the chocolate and butter mixture, as overheating can cause the chocolate to seize and become grainy.
Nutrition
- Serving Size: 1 pudding ball (approx. 40g)
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
