Below is a simple guide for Rice Krispie Christmas Puddings.

introduction

This is an easy and fun treat for the holidays. They look like little Christmas puddings. Kids and adults like them. You make them fast with simple ingredients. They are sweet and crunchy, with chocolate and marshmallow.

why make this recipe

It is quick to make.
You do not need baking.
It is great for parties and gifts.
Kids can help shape and decorate.
Uses common pantry items.

how to make Rice Krispie Christmas Puddings

Follow the steps below. Work simply and keep things ready. Use a clean tray and parchment paper.

Ingredients :

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

Directions :

Melt the chocolate and butter in a saucepan over low to medium heat or in the microwave, then add the mini marshmallows and stir until melted.
In a large bowl, combine the Rice Krispies with the marshmallow mixture until fully coated. Let cool slightly.
Divide the mixture, roll into balls, and place on a baking tray lined with parchment paper. Chill in the fridge for 30 minutes.
Melt the white chocolate and transfer to a piping bag.
Color the sugarpaste with food gels, shaping green for holly leaves and red for berries.
Drizzle the white chocolate over the chilled pudding balls and decorate with sugarpaste holly leaves and berries.
Serve on a festive platter. Store in an airtight container for up to a week.

how to serve Rice Krispie Christmas Puddings

Place them on a clean festive plate or cake stand. Serve at room temperature. Add a doily or small paper cup under each pudding for a nice look. You can group them with other small sweets.

how to store Rice Krispie Christmas Puddings

Put them in an airtight container. Keep at cool room temperature or in the fridge if your home is warm. They stay good up to one week. Do not leave them in a hot place or they can soften.

tips to make Rice Krispie Christmas Puddings

Use a low heat to melt chocolate and butter slowly.
Work quickly once marshmallows melt so the mix does not harden.
Slightly wet your hands to roll balls smoothly.
Chill well before decorating to avoid melting the white chocolate.
Use small cookie cutters to shape leaves if you like.

variation (if any)

Add a pinch of cinnamon for warmth.
Mix in chopped nuts or dried fruit for texture.
Use dark chocolate instead of milk for a richer taste.
Make mini or larger sizes to suit your party.

FAQs

Q: Can I use Coco Pops instead of Rice Krispies?
A: Yes. Coco Pops work fine and give a chocolatey taste.

Q: Can I freeze these puddings?
A: You can freeze them for up to one month. Wrap them well and thaw in the fridge before serving.

Q: Are these safe for kids to help make?
A: Yes. Kids can mix, roll, and decorate. Adults should handle the hot melted chocolate and marshmallows.

Q: What if I do not have sugarpaste?
A: You can use ready fondant, small candy holly, or even colored icing dots.

Q: How long do they keep their crunch?
A: Stored in an airtight box, they keep their crunch about a week. Humidity makes them softer faster.

Conclusion

For more ideas and a similar recipe, see the full post at Rice Krispie Christmas Puddings – Crumbs and Corkscrews.

Rice Krispie Christmas Puddings

Author: kaoucheegmail-com
Total Time: 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A fun and easy treat for the holidays, resembling mini Christmas puddings, made with chocolate, marshmallows, and Rice Krispies.

Ingredients

Scale

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

Instructions

Melt the chocolate and butter in a saucepan over low to medium heat or in the microwave, then add the mini marshmallows and stir until melted.
In a large bowl, combine the Rice Krispies with the marshmallow mixture until fully coated. Let cool slightly.
Divide the mixture, roll into balls, and place on a baking tray lined with parchment paper. Chill in the fridge for 30 minutes.
Melt the white chocolate and transfer to a piping bag.
Color the sugarpaste with food gels, shaping green for holly leaves and red for berries.
Drizzle the white chocolate over the chilled pudding balls and decorate with sugarpaste holly leaves and berries.
Serve on a festive platter. Store in an airtight container for up to a week.

Notes

Best served at room temperature. Use a doily or small paper cup under each pudding for decoration.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 pudding
Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg

Keywords: Christmas, Rice Krispies, dessert, no-bake, holiday treats