This recipe is a holiday classic I return to every December: simple, nostalgic, and irresistibly fun to make with kids. I first made these Rice Krispie Christmas pudds during a snow day when my niece wanted to “help” in the kitchen. The combination of smooth milk chocolate, pillowy marshmallows and the crisp snap of the cereal turned a rainy afternoon into a mini celebration. They’re small, hand-sized, and perfect for passing around after carols, or tucking into lunchboxes as a seasonal treat.

What makes these pudds special is the way textures play together — a silky chocolate coating holding a crisp, marshmallow-studded interior. They’re quick to assemble, require no oven time, and let you be creative with finishes: a white chocolate drizzle, a scatter of sprinkles, or a tiny sugar holly leaf on top. For busy hosts who want festive homemade treats without fuss, this recipe delivers a lot of holiday charm for very little effort.

Ingredients

• Milk chocolate (for coating): Use about 7 ounces of a good-quality milk chocolate (semi-sweet milk-chocolate bar or chips). I prefer a brand with 30–35% cocoa for a rich, smooth finish; chop a bar if using large pieces so it melts evenly.
• Mini marshmallows: You’ll need about 5.3 ounces (roughly 3 cups mini marshmallows). These melt quickly and create the chewy pockets inside each pudding — avoid large marshmallows or they won’t disperse as evenly.
• Rice Krispies: Approximately 3.5 ounces of crisp rice cereal (about 3 to 3 1/2 cups depending on how tightly packed). Choose the classic Rice Krispies for the lightest texture; muesli or puffed rice will change the mouthfeel.
• Butter: 3 1/2 tablespoons (about 1/4 stick). Butter helps make the chocolate glossy and gives a softer mouthfeel; salted or unsalted both work — use what you prefer.
• White chocolate (for drizzle): 2 ounces melted, enough to pipe or drizzle decoratively across the puddings.
• Decorations: Ready-made holly leaf sugar decorations, edible glitter or tiny red sugar pearls for a festive accent. These add visual charm and a seasonal finish.

Instructions

Prepare the melting station: Have a medium saucepan and a heatproof bowl ready, or use a microwave-proof bowl. If using the hob, set a low to medium-low flame so the chocolate and butter melt slowly without seizing. If microwaving, use 20–30 second bursts at medium power, stirring between each burst to avoid overheating. Melt chocolate and butter: Add the 7 ounces of chopped milk chocolate and 3 1/2 tablespoons butter to the pan or bowl. Stir constantly on the hob or in the bowl after each microwave burst until the mixture is completely smooth and glossy — about 3–5 minutes on low heat. Visual cue: when the last streaks of chocolate disappear and the surface is shiny, it’s ready. Incorporate marshmallows: Remove from heat and add the mini marshmallows (about 3 cups). Gently fold them into the warm chocolate mixture until they soften and mostly meld — you want small pockets of marshmallow rather than a fully dissolved mass. This step should take 1–2 minutes; if the mix cools too much, return briefly to low heat, stirring constantly. Fold in the cereal: Pour the Rice Krispies (about 3 to 3 1/2 cups) into the bowl and fold with a spatula until evenly coated. Work quickly but gently — over-mixing compresses air out of the cereal, making puddings heavy. The mixture should be sticky and cohesive, holding shape when scooped. Form puddings and chill: Scoop a tablespoon of the mixture into your palms and roll lightly into compact balls. Place each on a baking tray lined with parchment. Chill in the refrigerator for at least 15 minutes until firm — 30 minutes gives a crisp shell and makes decorating easier. Decorate and serve: Melt about 2 ounces white chocolate and either pipe thin lines across the chilled puddings or drizzle with a fork. Immediately place holly leaf decorations before the drizzle sets. Serve chilled or at cool room temperature; they keep their structure best when slightly cool.

Storage Tips

Store in an airtight container in the refrigerator for up to 5 days. For best texture, place a sheet of parchment between layers so the puddings don’t stick together. If you plan to freeze, flash-freeze the tray of puddings for 1–2 hours, then transfer them to a freezer-safe container or bag; they keep well for up to 2 months. To serve from frozen, thaw in the refrigerator for several hours or overnight and then finish with additional white chocolate drizzle if needed to refresh the look.

Ingredient Substitutions

If you prefer dark chocolate, substitute the milk chocolate with 7 ounces of bittersweet chocolate for a richer finish; increase butter by 1 teaspoon to maintain gloss. For dairy-free versions, use dairy-free chocolate and a plant-based spread in place of butter — coconut oil works but will add a slight coconut note. Swap rice cereal for puffed quinoa or cornflakes for a different crunch, noting that texture and taste will change. If marshmallows are unavailable, marshmallow creme can be used but will create a denser interior that sets more firmly.

Serving Suggestions

Arrange on a festive platter lined with holly leaves or doilies and sprinkle with edible glitter or tiny red sugar pearls for color contrast. Serve alongside mulled cider, hot chocolate or coffee — the sweetness pairs especially well with a citrusy hot drink to balance the richness. For a kid-friendly party, provide a decoration station with sprinkles and tiny candies so guests can personalize their puddings before chilling.

Cultural Background

Rice Krispie treats have long been an American pantry staple since the early 20th century, evolving from simple cereal bars into countless variations. Decorating them as miniature puddings taps into the tradition of transforming everyday sweets into seasonal specialities, similar to how cookies are decorated at holidays. This playful adaptation combines nostalgia with the British tradition of small, individually portioned festive confections, resulting in a cross-cultural holiday favorite that’s beloved for its simplicity and charm.

Seasonal Adaptations

In summer, swap the white chocolate drizzle for a tangy lemon glaze and scatter freeze-dried raspberry bits for brightness. For autumn, fold in a pinch of cinnamon and decorate with little fondant pumpkins. During winter holidays, use red and green sprinkles or swap holly for small gingerbread shapes to echo other seasonal flavors. The technique remains the same; only the finishing touches change to make them fitting for each season.

Meal Prep Tips

Make the base mixture the day before, then form and chill the puddings the morning of your event for quick finishing. Keep the melted white chocolate warm in a thermos or small warm bowl for easier piping right before serving. Pack them snugly in a sturdy container with padding if transporting to a party — place them in a cooler if traveling long distances to prevent melting or deformation.

These little puddings combine ease, festivity and nostalgia. Whether you’re making them with children, preparing a tray for guests, or crafting edible gifts, they’re a joyful and low-stress way to bring something homemade and cheerful to the holiday table. Make them your own by experimenting with finishes and flavors, and enjoy the simple pleasure they bring to gatherings.