Description
Create festive Rice Krispie Christmas Puddings with melted milk chocolate, marshmallows, and crunchy Rice Krispies, decorated with white chocolate drizzle and colorful sugarpaste holly leaves and berries. These easy no-bake treats are perfect for holiday celebrations and make adorable edible gifts or party snacks.
Ingredients
Scale
Rice Krispie Pudding Mixture
- 200 g Milk Chocolate
- 50 g Unsalted Butter
- 180 g Mini Marshmallows
- 100 g Rice Krispies or Coco Pops
Decoration
- 50 g White Chocolate
- White Sugarpaste or Pre-coloured Sugarpaste
- Green Food Colour Gel
- Red Food Colour Gel
Instructions
- Melt Chocolate and Butter: Place the milk chocolate and unsalted butter into a saucepan over low to medium heat. Stir gently until fully melted and combined, taking care not to overheat to avoid the chocolate seizing. Alternatively, melt them in the microwave in 30-second bursts, stirring in between.
- Add Mini Marshmallows: Add the mini marshmallows to the melted chocolate and butter mixture. Stir continuously until the marshmallows have fully melted and incorporated, forming a smooth sticky mixture.
- Combine with Rice Krispies: Pour the Rice Krispies into a large mixing bowl. Pour over the melted marshmallow and chocolate mixture. Stir thoroughly until all the cereal is evenly coated. Let the mixture cool slightly to make it easier to handle.
- Shape the Puddings: Lightly dampen your hands to prevent sticking. Using a tablespoon, scoop equal amounts of the mixture and roll each into a ball shaped like a small pudding. Place on a baking tray lined with baking parchment. Chill in the refrigerator for 30 minutes to firm up.
- Melt White Chocolate for Decoration: Place the white chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir until fully melted and smooth. Alternatively, melt in the microwave with short bursts, stirring frequently. Transfer melted white chocolate to a piping bag or freezer bag and set aside to cool slightly.
- Prepare Sugarpaste Decorations: Color white sugarpaste with green and red food color gels if not using pre-colored sugarpaste. Shape the green sugarpaste into holly leaves and roll the red sugarpaste into small balls to resemble berries.
- Decorate the Puddings: Remove the chilled Rice Krispie puddings from the fridge. Snip the tip of the piping bag and drizzle melted white chocolate over the top of each pudding. Attach the sugarpaste holly leaves and berries on top to finish the festive decorations.
Notes
- The puddings can be stored in the fridge for up to one week.
- Dampen your hands slightly before rolling the puddings to prevent sticking.
- If you prefer a softer texture, reduce the amount of milk chocolate to 100 g.
- Use gentle low heat when melting chocolate and butter to avoid burning or seizing.
- Be cautious not to overheat chocolate; it should be melted smoothly without graininess.
Nutrition
- Serving Size: 1 pudding (approx. 25 g)
- Calories: 110
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 10 mg
