Rice Krispie Christmas Puddings are a delightful treat that will bring joy to your holiday gatherings. These cozy, sweet bites are fun to make and even more enjoyable to eat. With their creamy chocolate coating and seasonal decorations, they can easily become a favorite festive snack for the whole family.
Why You Will Love This Recipe
This recipe is perfect for family fun because it’s easy to follow and doesn’t require any complicated techniques. It uses simple ingredients you probably already have in your pantry. Plus, it only takes a short time to prepare. Children will love getting involved and creating their own little Christmas puddings. They are a sweet, crispy delight that screams holiday cheer!
How to Make Rice Krispie Christmas Puddings
Making these delicious treats is simple and straightforward. You will start by melting chocolate and marshmallows together, which creates a rich and sticky base. Then you mix in the Rice Krispies, form them into balls, and chill them to set. Finally, some fun holiday decorations bring them to life!
What You Need
- 200 g Milk Chocolate
- 50 g Butter (Unsalted)
- 180 g Mini Marshmallows
- 100 g Rice Krispies (or Coco Pops)
- 50 g White Chocolate
- White Sugarpaste (or Pre-coloured Sugarpaste)
- Green Food Colour Gel
- Red Food Colour Gel
Step-by-Step
Make the Rice Krispie puddings: Add the chocolate and butter into a saucepan, and gently melt over low to medium heat. Then add the mini marshmallows and stir until they’ve melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows. Blast for 30 seconds and stir until fully melted.
In a large mixing bowl, add the Rice Krispies. Pour over the marshmallow and chocolate mixture and stir until fully coated. Leave the mix to cool slightly.
Using a tablespoon, divide the mixture into equal amounts and roll each into a pudding ball. Dampen your hands a little before rolling, as this helps your puddings not to stick too much.
Place on a baking tray lined with baking parchment. Allow the puddings to cool in the fridge for 30 minutes.
Make the decorations: Melt the white chocolate. Add the chocolate to a small heatproof bowl, placing it over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until fully melted, or melt in the microwave. Place in a piping bag or freezer bag and set aside to cool.
Colour white sugarpaste with red and green food colouring gels, or use ready-coloured sugarpaste. Use the green sugarpaste for holly leaves, and roll the red into small balls for the berries.
To assemble the Christmas puddings: When the puddings are chilled, snip the end off the piping bag or freezer bag and drizzle the white chocolate over the top. Decorate with the sugarpaste holly leaves and berries.
How to Serve Rice Krispie Christmas Puddings
These festive treats are perfect for holiday parties, family gatherings, or even cozy nights in. Serve them on a festive platter for a fun display. They pair wonderfully with a warm cup of hot chocolate or a glass of milk. Your family and friends will enjoy these sweet bites at any winter celebration!
How to Store Rice Krispie Christmas Puddings
Keep your Christmas puddings fresh by storing them in an airtight container in the fridge. They’ll last for about a week. If you want to freeze them, wrap each pudding tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, let them defrost at room temperature.
Recipe Tips
- Make sure to melt the chocolate and butter gently to prevent burning.
- Dampen your hands when rolling to avoid sticky fingers.
- For thicker puddings, let the mixture cool before rolling.
- You can use different types of cereal for a fun twist, like Coco Pops.
- To avoid messy decorations, let the white chocolate cool slightly before drizzling.
Variations & Swaps
- Chocolate Flavors: Try using dark or white chocolate for different tastes.
- Cereal Choices: Swap out Rice Krispies for cornflakes or other crunchy cereals.
- Allergy-Friendly: Use dairy-free chocolate and marshmallows for a vegan version.
FAQs
Can I make these ahead of time?
Yes! You can prepare these puddings a day or two in advance. Just store them in the fridge until you’re ready to serve. They actually taste better after a day, as the flavors meld together.
Can I freeze these puddings?
Absolutely! Wrap each pudding in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months. When you’re ready to enjoy them, thaw them in the fridge or at room temperature.
How do I reheat the puddings?
These treats are best enjoyed chilled or at room temperature, so there’s no need to reheat them. If you’ve frozen them, just let them thaw before serving.
What can I use instead of mini marshmallows?
You can use mini marshmallow fluff as a substitute. Just mix it with the melted chocolate and butter until smooth.
What are common mistakes to avoid?
Make sure to melt the chocolate and marshmallows gently. Too high of a heat can cause them to harden, making it difficult to mix. Also, be careful not to over-cool the mixture; it should be warm enough to easily form balls.
Rice Krispie Christmas Puddings
Ingredients
For the Puddings
- 200 g Milk Chocolate
- 50 g Butter (Unsalted)
- 180 g Mini Marshmallows
- 100 g Rice Krispies (or Coco Pops)
For the Decorations
- 50 g White Chocolate
- White Sugarpaste (or Pre-coloured Sugarpaste) For decorating
- Green Food Colour Gel For coloring sugarpaste
- Red Food Colour Gel For coloring sugarpaste
Instructions
Preparation and Mixing
- Add the chocolate and butter into a saucepan, and gently melt over low to medium heat.
- Add the mini marshmallows and stir until they’ve melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows and blast for 30 seconds, stirring until fully melted.
- In a large mixing bowl, add the Rice Krispies. Pour over the marshmallow and chocolate mixture and stir until fully coated.
- Leave the mixture to cool slightly.
Forming the Puddings
- Using a tablespoon, divide the mixture into equal amounts and roll each into a pudding ball. Dampen your hands a little before rolling to help prevent sticking.
- Place the balls on a baking tray lined with baking parchment.
- Allow the puddings to cool in the fridge for 30 minutes.
Creating Decorations
- Melt the white chocolate by placing it in a small heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Alternatively, melt in the microwave.
- Set melted chocolate aside to cool, and then place it in a piping bag or freezer bag.
- Colour white sugarpaste with red and green food coloring gels for the decorations.
Assembling
- When the puddings are chilled, drizzle the cooled white chocolate over the top using the piping bag.
- Decorate with sugarpaste holly leaves and red balls for berries.
