Rice Krispie Christmas Puddings
Delightful no-bake treats combining Rice Krispies, marshmallows, and chocolate, perfect for the festive season.
Ingredients
For the Chocolate Mixture
- 200 g Milk Chocolate This will be the base of your delicious chocolate mixture.
- 50 g Butter (Unsalted) For a creamy texture.
- 180 g Mini Marshmallows These will add a delightful chewiness to your treats.
For the Base
- 100 g Rice Krispies (or Coco Pops) The crunchy base for your puddings.
For Topping and Decoration
- 50 g White Chocolate For drizzling on top.
- White Sugarpaste (or Pre-coloured Sugarpaste) To create the decorative holly and berries.
- Green Food Colour Gel For coloring the sugarpaste leaves.
- Red Food Colour Gel For adding color to the berry decorations.
Instructions
Preparation
- Melt Chocolate and Butter: Start by adding 200g of milk chocolate and 50g of unsalted butter into a saucepan over low to medium heat, stirring gently until melted. Alternatively, use a microwave.
- Add Marshmallows: Once melted, mix in 180g of mini marshmallows and stir until they are integrated and smooth.
- Combine Rice Krispies: In a large mixing bowl, add 100g of Rice Krispies, and pour the chocolate mixture over. Gently mix to coat.
- Cool the Mixture: Allow the mixture to cool slightly for easier handling.
- Form Puddings: Dampen hands to prevent sticking, and shape the mixture into small balls resembling puddings.
- Chill in the Fridge: Place the pudding balls on a lined baking tray and refrigerate for about 30 minutes or until firm.
Decoration
- Prepare Decorations: Melt 50g of white chocolate for drizzling.
- Color the Sugarpaste: Use food coloring gels to tint sugarpaste, and shape them into holly leaves and berries.
- Decorate the Puddings: Drizzle white chocolate over the chilled pudding balls, and add sugarpaste decorations on top.
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Notes
Store in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. Allow them to soften slightly before serving.