There’s nothing quite like the warmth and anticipation of the holiday season, is there? Here at Homemade Cooking, we believe the best memories are often made right in our kitchens, especially when little hands are involved. If you’re yearning for a festive confection that skips the oven but still delivers big on flavor and charm, then you’ve stumbled upon a holiday gem! Our Rice Krispie Christmas Puds are a testament to how effortlessly delightful homemade treats can be. Imagine a crunchy, chewy marshmallow base, crowned with rich chocolate ‘icing’ and vibrant holly decorations. They’re not just visually adorable; they’re incredibly fun to create with family and a guaranteed showstopper on any festive platter. Let’s make some sweet, homemade magic this Christmas!
Equipment Needed
- Large mixing bowl
- Large saucepan
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Small microwave-safe bowls (for melting chocolate)
Ingredients
- 4 tablespoons (56g) unsalted butter
- 10 ounces (about 6 cups) mini marshmallows
- 6 cups Rice Krispies cereal
- 4 ounces dark chocolate, chopped
- 2 ounces white chocolate, chopped (for drizzle)
- Red glacé cherries, halved
- Green Smarties or M&Ms (or other green candy)
Shopping List
- Dairy & Eggs: 4 tablespoons unsalted butter
- Pantry: 10 ounces mini marshmallows, 6 cups Rice Krispies cereal, 4 ounces dark chocolate, 2 ounces white chocolate, 1 jar red glacé cherries, 1 bag green Smarties or M&Ms
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large saucepan, melt the butter over medium-low heat. Add the mini marshmallows and stir continuously until they are completely melted and smooth. Remove from heat.
- Pour the Rice Krispies cereal into the melted marshmallow mixture. Stir quickly and gently with a rubber spatula until the cereal is evenly coated. Be careful not to crush the cereal.
- Lightly grease your hands with a little butter or cooking spray. Take about 2 tablespoons of the mixture and form it into a small, dome-shaped ‘pudding’. Place each formed pudding on the prepared baking sheet.
- Repeat with the remaining mixture until all the puddings are formed. This recipe should yield 12-15 puddings.
- Place the baking sheet in the refrigerator for at least 1 hour to allow the puddings to set firm.
- Once the puddings are firm, melt the dark chocolate. You can do this in a microwave-safe bowl in 20-30 second intervals, stirring until smooth, or over a double boiler.
- Dip the top of each Rice Krispie pudding into the melted dark chocolate, letting any excess drip off. Place them back on the parchment-lined baking sheet.
- While the dark chocolate is still wet, place a halved glacé cherry on top of each pudding, along with 1-2 green Smarties/M&Ms to resemble holly berries and leaves.
- Melt the white chocolate using the same method as the dark chocolate. Drizzle the melted white chocolate over the chocolate topping on each pudding, creating a ‘custard’ effect.
- Return the puddings to the refrigerator for another 30 minutes, or until the chocolate toppings have set completely.
Tips & Variations
- **Marshmallow Freshness Matters**: For the chewiest, most pliable mixture, always opt for fresh, soft marshmallows. Stale marshmallows can lead to a crumbly, hard-to-mold treat.
- **Speed is Your Friend**: The Rice Krispie mixture stiffens quickly once removed from heat. Have your workspace and baking sheet ready, and work swiftly to shape your puddings. A little butter or cooking spray on your hands will be a game-changer for non-stick shaping!
- **Get Creative with Toppings**: While glacé cherries and green candies are classic, feel free to personalize your ‘holly’! Tiny red M&Ms, small edible pearls, or even delicate piped green icing leaves can add your unique touch.
- **Spice It Up**: Introduce a cozy holiday aroma by stirring in 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to your melted marshmallow mixture before adding the cereal.
- **Homemade Gifting**: These adorable puddings are perfect for homemade gifts! Arrange a few in a festive box or cellophane bag tied with a beautiful ribbon for a thoughtful, edible present from your kitchen.
Serving & Storage Suggestions
These delightful, homemade Rice Krispie Christmas Puds are a fantastic addition to any festive occasion! Present them on a beautiful cake stand or a rustic wooden board amidst other holiday treats for a charming display. To truly evoke a winter wonderland feel, dust the serving platter with a touch of powdered sugar. They’re perfect alongside a warm cup of cocoa, as a playful dessert after a holiday meal, or even as edible gifts to share the homemade cheer with neighbors and loved ones. To keep them fresh, store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For the best texture, let refrigerated puddings come to room temperature for a few minutes before indulging.
And there you have it – a simple yet utterly charming way to bring the spirit of Christmas right into your home kitchen! These Rice Krispie Christmas Puds are truly a joy to make, especially when shared with family, and even more fun to eat. We hope you and your loved ones delight in crafting and savoring these festive treats as much as we do here at Homemade Cooking. Don’t forget to share your wonderful creations with us and let us know your favorite decorating ideas in the comments below. Happy holidays and happy no-baking!
Rice Krispie Christmas Puds
Craft these charming no-bake Rice Krispie Christmas Puds at home for a simple, festive treat that brings joy to any holiday gathering.
Ingredients
- 4 tablespoons (56g) unsalted butter
- 10 ounces (about 6 cups) mini marshmallows
- 6 cups Rice Krispies cereal
- 4 ounces dark chocolate, chopped
- 2 ounces white chocolate, chopped (for drizzle)
- Red glacé cherries, halved
- Green Smarties or M&Ms (or other green candy)
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large saucepan, melt the butter over medium-low heat. Add the mini marshmallows and stir continuously until they are completely melted and smooth. Remove from heat.
- Pour the Rice Krispies cereal into the melted marshmallow mixture. Stir quickly and gently with a rubber spatula until the cereal is evenly coated. Be careful not to crush the cereal.
- Lightly grease your hands with a little butter or cooking spray. Take about 2 tablespoons of the mixture and form it into a small, dome-shaped 'pudding'. Place each formed pudding on the prepared baking sheet.
- Repeat with the remaining mixture until all the puddings are formed. This recipe should yield 12-15 puddings.
- Place the baking sheet in the refrigerator for at least 1 hour to allow the puddings to set firm.
- Once the puddings are firm, melt the dark chocolate. You can do this in a microwave-safe bowl in 20-30 second intervals, stirring until smooth, or over a double boiler.
- Dip the top of each Rice Krispie pudding into the melted dark chocolate, letting any excess drip off. Place them back on the parchment-lined baking sheet.
- While the dark chocolate is still wet, place a halved glacé cherry on top of each pudding, along with 1-2 green Smarties/M&Ms to resemble holly berries and leaves.
- Melt the white chocolate using the same method as the dark chocolate. Drizzle the melted white chocolate over the chocolate topping on each pudding, creating a 'custard' effect.
- Return the puddings to the refrigerator for another 30 minutes, or until the chocolate toppings have set completely.
