This is a festive, no-fuss treat that blends the nostalgic crunch of rice cereal with gooey marshmallow and silky milk chocolate. I first made these at a last-minute family gathering when a planned dessert failed spectacularly; within half an hour these little puddings were lined up on a tray, and everyone declared them the evening’s highlight. They are quick, forgiving, and perfect when you want something that looks seasonal but requires very little hands-on cooking. The texture is the real star: a crisp, airy bite from the cereal, a soft chew from the melted marshmallow, and a smooth, chocolate coating that sets glossy and firm. The puddings hold together well, and chilling them briefly gives them a satisfying snap that contrasts with the interior. I love how they dress up for the holidays with a white chocolate drizzle and sugar holly, making them ideal for potlucks, children’s parties, or as a last-minute plate for carol singers.

Ingredients

• Milk chocolate (about 7 oz / 200 g): Choose a good-quality milk chocolate bar or chips. I like using a bar chopped into small pieces so it melts evenly; brands with 30–40% cocoa give a smooth, sweet finish that complements the marshmallows.
• Unsalted butter (about 3.5 tablespoons / 50 g): Adds shine and helps the melted chocolate stay pourable while coating the cereal. Use room-temperature butter so it melts quickly and combines without seizing the chocolate.
• Mini marshmallows (about 3 cups / 150 g): The minis melt fast and create a sticky, chewy matrix that holds the cereal together. If you can find gelatin-free mini marshmallows you can make them vegetarian-friendly.
• Rice Krispies cereal (about 3 1/2 cups / 100 g): Provides the crunchy, airy base. Use the classic cereal; avoid flavored varieties to keep the chocolate-marshmallow balance neutral.
• White chocolate (about 1/3 cup / 50 g) for decoration: Melt and drizzle for a festive contrast; white chocolate chips melt smoothly and set nicely.
• Holly leaf decorations: Small sugar holly leaves or edible toppers add an instant Christmas finish — use sparingly so they don’t overwhelm the puddings.

Instructions

Prepare your workspace: Line a large baking tray with parchment paper and set out a tablespoon measure. Have your Rice Krispies measured and marshmallows ready. If you plan to use a microwave, use a large microwave-safe bowl; for stovetop melting, choose a small saucepan and a heatproof spatula. Chilling the tray in advance helps the puddings set faster. Melt chocolate and butter: Place the chopped milk chocolate (about 7 oz) and butter (3.5 tablespoons) in a small saucepan over the lowest heat. Stir constantly to avoid burning and remove from heat when smooth. Alternatively, microwave in 20-second bursts at medium power, stirring between bursts until completely melted. The key is gentle heat so the chocolate stays glossy and doesn’t seize; if it thickens too much, stir in a teaspoon of neutral oil. Add marshmallows: Quickly add 3 cups of mini marshmallows to the melted chocolate and butter, folding gently until the marshmallows are mostly melted and incorporated. Work quickly while the mixture is warm; you want a sticky, cohesive mix that will cling to the cereal without becoming soupy. Fold in cereal: Pour about 3 1/2 cups of Rice Krispies into the chocolate-marshmallow bowl and stir with a spatula until every flake is evenly coated. Use gentle strokes so you don’t flatten the cereal — you want to keep as much air as possible for a light bite. Form the puddings: Using a tablespoon, scoop portions and roll them quickly between your palms to form compact balls. If the mixture sticks to your hands, lightly grease your palms with a tiny bit of butter or use lightly oiled spoons. Aim for 12 medium-sized puddings; pressing too hard will compress the cereal and make the texture dense. Chill to set: Place each ball on the prepared tray and transfer to the refrigerator for at least 15 minutes, or until firm. Shorter chilling will leave them slightly soft; longer chilling helps the chocolate crisp up for a satisfying bite. Decorate: Melt the white chocolate gently and drizzle over the chilled puddings with a small spoon. Immediately top with holly leaf decorations. Return to the fridge for a few minutes so the drizzle sets and becomes glossy.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days to keep the chocolate firm and the cereal as crisp as possible. For longer storage, freeze in a single layer on a tray, then transfer to a freezer-safe box with parchment between layers — they’ll keep up to 3 months. To serve frozen puddings, transfer to the fridge for about 1 hour, or let them sit at room temperature 10–15 minutes for a firmer bite. Avoid storing at room temperature for long periods in warm homes; the chocolate may become soft and sticky.

Ingredient Substitutions

Swap milk chocolate for dark chocolate (about 70% cocoa) for a less sweet, more grown-up flavour — use equal weight. Use unsalted butter as listed, or replace half with coconut oil for a slight tropical note and a glossy finish. For a vegetarian-friendly version, use gelatin-free mini marshmallows. If you need gluten-free, choose a certified gluten-free rice cereal to avoid malt flavoring that often contains barley. White chocolate can be replaced with colored candy melts for a themed look.

Serving Suggestions

Arrange on a festive platter dusted with a little edible glitter or cocoa powder for contrast. Pair with hot drinks such as spiced hot chocolate, mulled wine, or robust coffee to balance the sweetness. For a children’s party, serve with small paper cupcake liners to make handling easier. They also work well as favors — tie a few in clear bags with ribbon for a simple, homemade gift. Garnish with a tiny mint leaf under the holly decoration for a fresh counterpoint to the chocolate.

Cultural Background

These are a playful spin on traditional Christmas goodies — taking inspiration from classic British Christmas puddings in name only and from American Rice Krispie treats in method. The idea of a small, hand-held festive confection is common in many cultures, and this mix of chocolate and cereal has become popular in English-speaking households as a quick, family-friendly alternative to more elaborate holiday desserts. I love how it brings together the comfort of retro cereal sweets with a seasonal presentation.

Seasonal Adaptations

For a winter peppermint version, fold in 1/4 teaspoon peppermint extract to the melted chocolate and sprinkle crushed candy cane over the white chocolate drizzle. In warmer months, use lime zest and toasted coconut flakes for a brighter flavor. For Thanksgiving, stir in chopped toasted pecans and a pinch of cinnamon to the cereal mix. Small changes transform the same basic technique into seasonal variations that suit different holidays and palates.

Meal Prep Tips

Make the chocolate-marshmallow mixture up to one day ahead and store it in the fridge; gently warm it in short bursts in the microwave before folding in the cereal. Alternatively, fully form the puddings and refrigerate, then drizzle and decorate on the day you plan to serve to keep decorations looking fresh. Use shallow, airtight containers and parchment layers to prevent sticking when stacking. Label containers with the date if freezing so you can use older batches first.

These little puddings are proof that a charming holiday treat doesn’t need hours of effort — just a few quality ingredients, a warm pan, and a little festive imagination. Enjoy making them your own and watching them disappear from the plate.