These adorable Rice Krispie Christmas Puddings bring back memories of my grandmother’s farm kitchen, where we’d gather every December to make simple treats that filled the house with chocolate-scented joy. There’s something magical about watching marshmallows melt into chocolate, creating the perfect base for these festive little puddings.
I still remember the first time I made these with my own children, their flour-dusted hands rolling the mixture into perfect little spheres while Christmas carols played in the background. The beauty of this recipe lies in its simplicity – no fancy techniques, no temperamental ovens, just good old-fashioned ingredients coming together to create something special. These Rice Krispie Christmas Puddings became our go-to treat for last-minute gifts and holiday gatherings, and I know they’ll become a cherished tradition in your kitchen too. Time to get our hands chocolatey.
What Makes These Rice Krispie Christmas Puddings So Special
In my years of holiday baking, I’ve learned that the best treats are often the simplest ones. These delightful Rice Krispie Christmas Puddings capture everything I love about no-bake desserts – they’re foolproof, fun to make, and absolutely irresistible.
Here’s what makes these little puddings perfect for your holiday table:
- Ready in under 15 minutes with just a quick chill time
- Uses pantry staples you likely already have on hand
- Perfect for making with kids who love the hands-on rolling process
- Requires no baking skills or special equipment
- Makes wonderful homemade gifts for neighbors and friends
- Stores beautifully for up to a week in the refrigerator
I’ve made countless batches of these over the years, and they never fail to bring smiles to faces both young and old. There’s something universally appealing about that perfect combination of chocolate, marshmallow, and crispy cereal.
Key Players in This Recipe
Milk chocolate forms the rich, creamy base that holds everything together. I always choose good-quality chocolate because it melts more smoothly and creates a better texture than cheaper alternatives.
Unsalted butter adds richness and helps create that perfect glossy finish when melted with the chocolate. It also makes the mixture easier to work with when shaping.
Mini marshmallows provide the binding sweetness that makes these puddings so irresistibly chewy. I prefer mini marshmallows because they melt more evenly than the large ones.
Rice Krispies cereal gives these treats their signature crunch and helps create that authentic Christmas pudding texture. You can substitute Coco Pops for a chocolate twist.
White chocolate creates the beautiful drizzled “custard” effect on top that makes these look like traditional Christmas puddings.
Sugarpaste fondant allows you to craft those adorable holly leaves and berries that turn simple treats into festive masterpieces.
Food coloring gel provides vibrant colors for your decorations without adding extra liquid that could affect the texture.
How to Make Rice Krispie Christmas Puddings
Step 1. I always start by gently melting the chocolate and butter together in a saucepan over low heat, stirring constantly to prevent burning. Betty’s tip: patience here creates silky smooth results.
Step 2. Add the mini marshmallows to the melted chocolate mixture and stir until completely smooth. I’ve learned that keeping the heat low prevents the mixture from becoming grainy.
Step 3. Pour the warm chocolate mixture over the Rice Krispies in your mixing bowl, stirring until every piece is beautifully coated. Through trial and error, I discovered that letting this cool for 5 minutes makes rolling much easier.
Step 4. Using slightly damp hands, roll the mixture into golf ball-sized portions. After years of making these Rice Krispie Christmas Puddings, I’ve found that damp hands prevent sticking better than anything else.
Step 5. Place each pudding on parchment-lined baking sheets and chill for 30 minutes. I typically use this time to prepare my decorations.
Step 6. Melt the white chocolate gently and transfer to a piping bag. Betty always says to let it cool slightly so it doesn’t melt the puddings when drizzled.
Step 7. Color small portions of sugarpaste with food coloring, rolling the green into leaf shapes and the red into tiny berry balls.
Step 8. Drizzle the cooled white chocolate over each chilled pudding, then immediately add your holly decorations while the chocolate is still soft enough to hold them.
Keeping These Rice Krispie Christmas Puddings Fresh
I typically store these treats in an airtight container in the refrigerator, where they’ll stay fresh for up to one week. The cool temperature helps maintain their shape and prevents the chocolate from becoming too soft.
For longer storage, Betty’s freezing method works wonderfully – simply freeze the shaped puddings before decorating for up to 6 weeks. I recommend wrapping them individually in plastic wrap to prevent freezer burn, then decorating after they’ve thawed completely at room temperature.
For the best texture, I always bring these Rice Krispie Christmas Puddings to room temperature about 15 minutes before serving. This allows the chocolate to soften slightly and makes them more enjoyable to eat.
Rice Krispie Christmas Puddings
Ingredients
Equipment
Method
- Add chocolate and butter to saucepan and gently melt over low to medium heat. Add mini marshmallows and stir until melted and combined.
- In large mixing bowl, add Rice Krispies. Pour over marshmallow chocolate mixture and stir together until fully coated. Leave mixture to cool slightly for 5 minutes.
- Using tablespoon, divide mixture into equal amounts and roll each into pudding ball shape with slightly damp hands.
- Place on baking tray lined with parchment paper. Chill puddings in refrigerator for 30 minutes.
- Melt white chocolate in heatproof bowl over simmering water or in microwave. Place in piping bag and set aside to cool.
- Color white sugarpaste with red and green food coloring gels. Use green for holly leaves and roll red into small balls for berries.
- When puddings are chilled, snip end off piping bag and drizzle white chocolate over tops. Decorate with sugarpaste holly leaves and berries.
Notes
Perfect Partners for Rice Krispie Christmas Puddings
These festive treats shine alongside other holiday favorites that complement their rich, sweet flavor:
- Hot chocolate or mulled cider provides a warm contrast to the cool, creamy puddings
- Fresh fruit platter with strawberries and grapes offers a refreshing palate cleanser
- Crispy kid-approved chicken nuggets recipe creates a delightful party variety for families
- Vanilla ice cream makes these puddings feel like a proper dessert course
- Coffee or hot tea balances the sweetness beautifully for adult gatherings
- Berry crumble bars adds more dessert variety to your holiday table
My family particularly loves serving these at our annual cookie exchange, where they always disappear first.
FAQs
Can I substitute different cereals in these Rice Krispie Christmas Puddings? I recommend sticking with Rice Krispies or Coco Pops for the best texture, though corn flakes work in a pinch if crushed slightly.
What if my chocolate mixture becomes too thick to work with? Betty’s solution is to add an extra 15g of butter and gently rewarm the mixture until it reaches the right consistency.
How far ahead can I make these for a party? The best approach I’ve tested is making them up to 3 days ahead, storing them covered in the refrigerator, then bringing to room temperature before serving.
Can I make these without the decorative elements? Many home cooks find success simply drizzling the white chocolate and skipping the fondant decorations – they’re still adorable and much quicker.
