Rice Krispie Christmas Puddings

I can still hear the clink of spoons against the mixing bowl. It was late one December evening, and the kids were arguing over which ornament to hang next. The scent of melted chocolate filled the tiny kitchen, warm and cocoa-rich, and the marshmallows began to steam as they softened under the spoon. I remember tearing a corner off the sugarpaste packet and letting a streak of green color run across my palm. In that small, messy moment, Rice Krispie Christmas Puddings became our new tradition.

This recipe always makes the apartment feel like a holiday market on a quiet street. The rice cereal snaps lightly when you press a ball between your fingers, and the white chocolate drizzle crystallizes in little lace patterns. Meanwhile, the kids giggle at their puffy, edible puddings and ask for one more before bed. That little tradition is why I love sharing this recipe with you.

I’ll take you through the why, the how, and the small homemade details that turn simple treats into family memories. If you want more holiday snack ideas, I sometimes pair these with my quick holiday bites listed in this holiday finger food ideas, which help when guests pop by.

Why Rice Krispie Christmas Puddings Works for Busy Families

Rice Krispie Christmas Puddings are fast, kid-friendly, and forgiving. They need little skill, a short list of common pantry items, and minimal clean up. That makes them perfect for weeknight baking or last-minute party prep.

They also hit that sweet spot between craft and snack. You can involve kids in rolling balls and shaping holly leaves. They learn to measure, to stir safely, and to take pride in handing out treats they helped make. In my home, this recipe lives in the “weekend project” drawer and the “emergency dessert” drawer. Once it’s ready, it travels well to school parties, neighbor gifts, or to a potluck where they disappear first.

Nutritionally, they are an indulgence in the best way: portion-controlled, so one little pudding satisfies that sweet tooth. You can also adapt them with whole grain cereals or less sugar in the decorations to fit family preferences. They build togetherness with a short time investment and big smiles. That practical magic is why they often sit on our holiday tray.

The Cooking Process Explained

“Every time I stir this pot, it smells just like Sunday at home.”

Before you read the ingredient list, imagine the scene in your kitchen. The chocolate melts into a glossy pool. The butter hums warmth into the mix, and the marshmallows puff and dissolve as you stir. The cereal folds in with a soft crackle. The mixture turns from glossy to slightly thick as it cools. The color is warm chestnut brown, and there is a faint, toasty caramel scent that makes you want to taste a spoonful.

You will work quickly once the mix is hot, but you will have time to shape and decorate. The whole process feels like a little celebration, from the first melt to the final holly leaf. Make space on the counter, line a tray with parchment, and put some music on. From there, the rest is simple and joyful.

Ingredients You’ll 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

Personal side note: If you can, buy a high-quality milk chocolate. It melts silkier and gives a fuller flavor. Also, if you only have large marshmallows, chop them roughly. They will melt just the same.

Tools you will want: a medium saucepan, a wooden spoon or heatproof spatula, a large mixing bowl, a tablespoon for portioning, a baking tray lined with parchment paper, a piping bag or a small freezer bag for the white chocolate, a small heatproof bowl for melting, and a refrigerator with a shelf to chill the puddings.

Timing and yield: Active prep time is about 20 minutes. Chilling takes 30 minutes. You should get about 12 to 16 small puddings depending on how large you roll them. They are best the same day but keep well for up to 3 days in an airtight container.

Step-by-Step Directions

1. Make the Rice Krispie puddings: Add the chocolate and the butter into a saucepan, and gently melt over a low to medium heat. Then add the mini marshmallows and gently 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.
2. In a large mixing bowl, add the Rice Krispies. Pour over the marshmallow and chocolate mixture and stir together until fully coated. Leave the mix to cool slightly.
3. Using a tablespoon divide the mixture into equal amounts, and roll each into a pudding ball. Dampen your hands a little before rolling, it helps your puddings to not stick to your hands too much.
4. Place on a baking tray lined with baking parchment. Allow the puddings to cool in the fridge for 30 minutes.
5. Make the decorations: Melt the white chocolate. Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Place in a piping bag or freezer bag, and set aside to cool.
6. 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.
7. 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.

Tips while you work: stir until creamy in the sauce. Watch for warm spots in the mix and redistribute the heat with your spoon. When rolling, keep a small bowl of cold water nearby to dampen your palms. If the mixture stiffens while you are rolling, return it to the fridge for five minutes and then continue. If the white chocolate gets too thick to pipe, warm it gently in 10-second bursts in the microwave and stir.

Serving Rice Krispie Christmas Puddings at the Family Table

I like to bring them to the table on a simple white platter. The contrast of the dark milk chocolate and the bright green holly feels very festive. Arrange them in a circle, and let a few sit on paper cupcake liners to make them feel extra special. The kids always reach for the ones with the biggest white chocolate drizzle first.

The atmosphere matters as much as the food. I turn on a small string of lights, put a mug of cocoa nearby, and we sit on the floor by the coffee table. The puddings are a little crunchy, a little gooey, and they melt easily. You will hear tiny gasps of delight when the white chocolate snaps on the tongue. Meanwhile, parents get the pleasure of a quick, easy treat that looks like it took hours.

Pairing ideas: these puddings pair well with hot chocolate, a cinnamon tea, or a light espresso. If you want to balance the sweetness, serve a small fruit plate alongside: crisp apple slices or pears cut thin. For parties, place them next to a small bowl of roasted nuts or cheese bites to offer contrast.

If you are looking for a richer dessert pairing at a larger holiday table, I once served these alongside a layered trifle. It made for fun choice between something creamy and something crisp. Try the flavor idea with my take on a trifle in this Black Forest trifle if you are planning a bigger spread.

Storing and Reheating Rice Krispie Christmas Puddings

Storage is simple and flexible. Place the puddings in one layer in an airtight container. Keep them at cool room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 3 days.

Freezing: You can freeze them for up to one month. Lay them on a tray and freeze until firm, then transfer to a freezer bag with parchment between layers. Thaw in the fridge for an hour before serving.

Reheating is rarely needed, but if you want the white chocolate to soften a touch, set them in a warm room or microwave for 5 seconds at low power. Test one first. The white chocolate safe reheat helps the decorations look freshly made without melting the sugarpaste holly.

Note on texture: Rice Krispie desserts tend to soften slightly over time as the marshmallow settles into the cereal. This is not a flaw. In fact, the flavors deepen, and the mix becomes more cohesive the next day. If you like them crunchier, make them just before your event and serve within a few hours.

Quick Tips from My Kitchen

1. Prep tools first. Measure ingredients, line the tray, and have your piping bag ready. When chocolate is warm, you move quickly.
2. Use damp hands to roll. It prevents sticking and helps form smooth spheres without adding more butter or oil.
3. Taste the chocolate before you mix. A small square tells you if the chocolate flavor is bold enough. Swap for a higher cocoa content if you prefer deeper notes.
4. Keep the sugarpaste cool. If your kitchen is warm, chill the dough for five minutes before shaping leaves.
5. For cleaner piping, snip the smallest possible tip from the bag. You can always widen it if you need more flow.

These are small tricks I learned after years of rushing through holidays. They make the process calmer and the results nicer.

Variations on Rice Krispie Christmas Puddings

This recipe is a canvas. Here are ways I and other friends have turned it into different versions.

• Chocolate orange twist. Add a teaspoon of orange zest to the melted milk chocolate before stirring in the marshmallows. It smells like a classic holiday orange.
• Dark chocolate and sea salt. Swap milk chocolate for dark chocolate. Once the puddings set, sprinkle a tiny pinch of coarse sea salt on top. The salt makes the chocolate sing.
• Cocoa pops version. Use Coco Pops instead of Rice Krispies for a richer, chocolatey cereal base.
• Nutty crunch. Fold in 30 g of toasted, finely chopped hazelnuts or almonds to the cereal before you shape. This adds texture and warmth.
• Mini pudding bites. Make smaller balls with a teaspoon for party trays. They become a bite-sized hit with children and adults alike.
• Healthier swap. Use less sugarpaste and replace with dried cranberry bits for decoration. Alternatively, use a thin yogurt drizzle instead of white chocolate for a tangy finish.

Each version keeps the same method. Melt, mix, shape, chill, and decorate. It lets you match the mood of your party, the season, or what’s in your pantry.

Rice Krispie Christmas Puddings

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• Author: cookthatdish
• Total Time: 60 minutes
• Yield: 12-16 small puddings
• Diet: Vegetarian

Print Recipe

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Description

A festive, kid-friendly treat that’s perfect for holiday gatherings, combining chocolate, marshmallows, and creativity.

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Ingredients

• 200 g Milk Chocolate
• 50 g Unsalted Butter
• 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

Cook Mode Prevent your screen from going dark

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Instructions

1. In a saucepan, melt the chocolate and butter over low to medium heat. Add the mini marshmallows and stir until melted. Alternatively, melt in the microwave.
2. In a large mixing bowl, add Rice Krispies and pour the melted chocolate mixture over. Stir until fully coated and let it cool.
3. Using a tablespoon, portion and roll the mixture into small balls. Dampen hands to prevent sticking.
4. Place balls on a lined baking tray and chill in the fridge for 30 minutes.
5. Melt the white chocolate in a heatproof bowl over simmering water or in the microwave. Place in a piping bag to cool.
6. Colour the sugarpaste with food gels and create holly leaves and berries.
7. Once the puddings are chilled, drizzle the white chocolate over the top and decorate with sugarpaste leaves and berries.

Notes

These treats can be stored in an airtight container for up to 3 days or frozen for a month. They are best enjoyed fresh!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

FAQs About Rice Krispie Christmas Puddings

Conclusion

Thank you for letting me share this little holiday ritual. Rice Krispie Christmas Puddings bring a warm, homey feeling to busy nights and party days. They are an easy, hands-on recipe that invites the family to gather around the counter, laugh over sticky fingers, and make memories that last longer than the sweets themselves.

If you want another take on a similar treat, check out this charming version on Rice Krispie Christmas Puddings – Crumbs and Corkscrews for more decoration ideas. For a slightly different twist that still uses the same fun shape, see the playful ideas on Christmas Pudding Rice Krispie Treats – Baking with Aimee.

Cooking is about love wrapped into small acts. These puddings are a simple one, but they give so much back. From my little New York kitchen to yours, happy baking and happy holidays.