This little festive treat has been a holiday tradition in my kitchen since the first year I tried to recreate a childhood memory of sticky, chocolatey rice balls that everyone could grab and enjoy. I first made these during a chaotic December afternoon when I needed a quick, no-bake option for a school party and wanted something that felt special without demanding hours of baking or complicated steps. These puddings are the perfect bridge between indulgent and simple: soft, chocolatey centers with pockets of marshmallow and a satisfyingly crisp rice texture that still melts in your mouth.

What makes these puddings so special is their joyful contrast of textures and the ease of assembly — they feel like a decadent dessert but come together in minutes with pantry-friendly ingredients. The marshmallows add chew and shine while the melted milk chocolate and butter bind the cereal into glossy, hand-sized puds. Decorating with white chocolate and little holly leaves gives a classy, seasonal finish that always earns smiles around the table. They travel well, they’re perfect for little hands, and they bring back holiday nostalgia with every bite.

Ingredients

• Milk chocolate (7 oz / 200 g): Use good quality milk chocolate bars or chips — I like chopped milk chocolate bars for a smoother melt (brands like Ghirardelli or Cadbury work well). The chocolate provides the rich, creamy backbone of the mixture.
• Mini marshmallows (5.3 oz / 150 g): Fresh mini marshmallows melt quickly and add chewiness and shine; if they’re slightly stale, toast them lightly on a dry pan first for extra flavor.
• Rice Krispies cereal (3.5 oz / 100 g): Use the crisp rice cereal for the signature crunch; for gluten-sensitive guests, choose a certified gluten-free puffed rice variety.
• Butter (1.75 oz / 50 g): Unsalted butter gives silkiness and helps the mixture set; you can use salted butter if you prefer a touch of contrast.
• White chocolate (1.75 oz / 50 g) for decorating: Melted and drizzled for visual contrast and a sweet finish.
• Holly leaf decorations: Small edible holly picks or sugar decorations make these instantly festive — optional but charming.

Instructions

Prepare the chocolate and butter: Break the milk chocolate into small pieces and measure the butter. In a heavy-based pan over low to medium heat, melt the butter and chocolate together, stirring constantly until fully smooth and combined. If using a microwave, place chips and butter in a microwave-safe bowl and heat in 20-second bursts, stirring each time to avoid scorching. Look for a glossy, velvety texture — small unmelted bits should disappear with gentle stirring. Add marshmallows and incorporate: Once the chocolate and butter are melted, add the mini marshmallows and stir continuously until they have melted into the chocolate, creating a sticky, elastic mass. The marshmallows add structure and shine; stop heating once they’re fully integrated to prevent graininess. If the mixture looks too thick, a teaspoon of milk can loosen it slightly. Fold in the cereal: Remove the pan from heat and immediately pour in the Rice Krispies. Use a silicone spatula to fold the cereal through until every flake is thoroughly coated. Work quickly so the cereal remains crisp — the residual heat should be enough to bind everything without rendering the cereal soggy. Shape into puddings: Lightly grease your palms with a tiny dab of butter or use nonstick spray to prevent sticking. Scoop roughly a tablespoon of the mixture into your palm and gently roll into a compact ball. Place puddings on a parchment-lined tray about an inch apart. Uniform scoops help them set at the same rate and look tidy on a serving plate. Chill to set: Transfer the tray to the refrigerator and chill for at least 15 minutes, or until the chocolate has fully hardened. Chilling firms the buttery chocolate and helps the puddings keep their shape. For firmer, longer-lasting puddings, chill for 30 minutes. Decorate: Melt the white chocolate gently (microwave in 10-second bursts or over a bain-marie) and drizzle over the chilled puddings using a fork or piping bag. Immediately top with holly leaf decorations before the white chocolate sets for a festive finishing touch. Serve chilled or at cool room temperature.

Storage Tips

Store finished puddings in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking is necessary, separate layers with parchment paper to prevent sticking and damage to the decorations. For longer storage, wrap each pudding tightly in plastic wrap and freeze in a rigid container; when ready to serve, thaw in the refrigerator for a few hours to maintain texture. To refresh slightly soft puddings, return them to the fridge for 20–30 minutes before serving. Avoid leaving them at room temperature for extended periods, especially in warm climates, as the chocolate will soften.

Ingredient Substitutions

If you need to adapt: swap milk chocolate for dark chocolate for a less sweet, richer flavor — use a 55–70% cocoa bar and consider adding an extra tablespoon of butter to keep the mixture pliable. For a dairy-free version, choose dairy-free chocolate and a plant-based butter; note marshmallows often contain gelatin, so use vegan marshmallows. To make them gluten-free, select a certified gluten-free puffed rice product. You can also experiment with flavored add-ins like a pinch of cinnamon or orange zest folded into the melted chocolate for a seasonal twist.

Serving Suggestions

Arrange puddings on a festive platter with sprigs of real holly (not to be eaten) or edible gold dust for a holiday centerpiece. They pair nicely with mugs of hot cocoa, spiced tea, or mulled wine for adults. For a dessert buffet, place them alongside mince pies and shortbread for a diverse seasonal spread. Consider serving smaller bite-sized versions on toothpicks for cocktail parties or gift-wrapping a few in cellophane tied with ribbon as edible favors.

Cultural Background

These puddings are a playful nod to both American rice-cereal treats and British holiday puddings. While traditional British Christmas pudding is a steamed, boozy cake dense with dried fruit, this version borrows the festive term and applies it to a simple, handheld confection popularized in American kitchens. It’s an example of how holiday traditions evolve — combining nostalgia for childhood sweets with the decorative, celebratory feel of yuletide desserts.

Seasonal Adaptations

For winter flavors, stir in a quarter teaspoon of ground cinnamon and a half teaspoon of orange zest into the chocolate before folding in the cereal. At Halloween, swap holly decorations for edible candy eyes and orange candy melts. In spring, sprinkle with freeze-dried fruit powder and decorate with pastel sprinkles. For a grown-up version, brush the finished puddings with a teaspoon of spiced rum before the white chocolate sets to introduce warm holiday notes.

Meal Prep Tips

Make the chocolate-marshmallow base in a large bowl, then fold in cereal just before shaping to preserve crispness. Portion the mixture into tablespoon scoops onto a parchment-lined tray and chill immediately — this lets you prepare multiple trays in assembly-line fashion. Store layered between sheets of parchment in an airtight container, and finish decorations the day of serving to keep drizzles bright and holly decorations intact.

These little Rice Krispie Christmas puddings are a reminder that festive elegance doesn’t have to be complicated. They bring people together, travel well, and are endlessly adaptable — make them your own and enjoy the smiles they create.