This little holiday treat has been a festive staple in my kitchen for years. I first made these Rice Krispie Christmas Puds one December afternoon when I wanted something quick, nostalgic and a bit more elegant than a standard cereal bar. The combination of smooth milk chocolate, pillowy mini marshmallows and crisp rice cereal produces a satisfying contrast of textures that always brings a smile around my table. They are small enough for little hands and pretty enough for a party platter, which is why I keep coming back to them each season.

I discovered the trick to rolling the mixture into tidy little balls while testing different binding ratios: a touch more butter makes the mixture glossy and easier to handle, while colder hands prevent the chocolate from sticking. These puddings are sweet but not cloying, with the milk chocolate providing a creamy backdrop to the candy-like marshmallows and the rice cereal creating the classic crackle. Decorating them with a simple white chocolate drizzle and a tiny holly leaf gives each pud a festive finish and always wins compliments from guests.

Ingredients

• Milk chocolate: 7 ounces chopped or milk chocolate chips. Use a good-quality bar such as Cadbury or Ghirardelli for a smooth, creamy finish; the chocolate is the main flavor so choose one you enjoy eating.
• Mini marshmallows: 5.3 ounces of mini marshmallows. The small size melts quickly and gives the puddings little pockets of fluffy texture; Jet-Puffed or store-brand minis both work well.
• Rice cereal: 3.5 ounces of crisp rice cereal (about 3 to 3 1/2 cups loosely packed). Use original Rice Krispies for classic texture; gluten-free rice cereal can be substituted if needed.
• Butter: 3 1/2 tablespoons unsalted butter. Butter adds gloss and richness; measure in tablespoons for a consistent texture when binding.
• White chocolate (for decoration): 1 3/4 ounces white chocolate, melted for drizzling. Choose brand chips or couverture if you want a brighter, silkier drizzle.
• Holly leaf decorations: Small edible holly leaf decorations or sugar decorations to finish. These add instant seasonal charm and make each pud feel gift-ready.

Instructions

Prepare the chocolate and butter:Add the 7 ounces chopped milk chocolate and 3 1/2 tablespoons unsalted butter to a small saucepan over low to medium heat, or place in a heatproof bowl for the microwave. If using the hob, keep the heat gentle and stir constantly until everything is melted and glossy, roughly 3 to 5 minutes. If microwaving, heat in 20 second bursts, stirring between each burst to avoid scorching. The goal is a smooth, pourable chocolate base with a sheen from the butter.Incorporate the marshmallows:Once the chocolate and butter are fully combined, lower the heat and add 5.3 ounces of mini marshmallows. Stir gently until the marshmallows melt into the chocolate, creating a slightly aerated, sticky mixture. This should take 1 to 2 minutes on very low heat; the marshmallows help bind the cereal and give a tender interior when cooled.Fold in the cereal:Remove the pan from heat and immediately pour in the 3.5 ounces of Rice Krispies. Use a silicone spatula to fold the cereal into the chocolate-marshmallow mixture until every flake is evenly coated. Work quickly while the mixture is still warm and pliable so the cereal absorbs the coating evenly.Shape the puddings:Lightly butter or dampen your palms to prevent sticking. Scoop a heaping tablespoon of the mixture and roll it between your palms into a compact ball; you should get about 12 small puddings. For a uniform look, use a cookie scoop and press gently before rolling to remove air pockets. Place each ball on a baking tray lined with parchment paper.Chill and finish:Chill the tray in the refrigerator for at least 15 minutes or until the puddings are firm. Meanwhile melt 1 3/4 ounces of white chocolate in a small bowl using the double boiler method or brief bursts in the microwave. Drizzle the white chocolate over the chilled puddings with a fork or a piping bag, then top each with a tiny holly leaf decoration. Return to the fridge for a few minutes if needed to set the drizzle.

Storage Tips

Store these puddings in a single layer in an airtight container in the refrigerator to keep them from becoming sticky or losing their crunch. Place sheets of parchment between layers if you must stack them. At room temperature on a cool day they will hold for a few hours, but warm kitchens can soften the chocolate and the marshmallow interior. For long term storage freeze the tray after an initial firm set, then transfer puddings to a freezer-safe box with parchment between layers; thaw overnight in the refrigerator before serving. When reheating gently, allow to come to cool-room temperature to avoid condensation forming on the chocolate surface.

Ingredient Substitutions

If you want to reduce sweetness, swap half the milk chocolate for good-quality dark chocolate (60 percent cocoa) to add balance. For dairy-free needs use a plant-based butter and dairy-free chocolate; note that texture will be slightly different and may be firmer when chilled. To make the sweet interior vegetarian, choose vegetarian marshmallows labeled gelatin-free. Gluten-free Rice Krispies brands are available — use those to accommodate gluten-free diets. For extra crunch, fold in a handful of chopped toasted almonds or toasted desiccated coconut; add these at the same time as the cereal.

Serving Suggestions

Present the puddings on a festive platter dusted with a tiny pinch of edible glitter or cocoa powder for a sophisticated look. They pair beautifully with a warm cup of spiced tea, coffee or mulled wine at a holiday gathering. For a children’s party, arrange them in paper liners and tie with ribbon for single-serve gifts. If serving at a dessert table, provide small scoops of whipped cream or a side of salted caramel for adults who like an extra flavor contrast. These bite-sized puddings are fantastic as party finger food or as part of a small boxed gift.

Cultural Background

The idea of cereal-based sweets goes back decades in both American and British home baking traditions, often tied to holidays when simple ingredients are transformed into shareable treats. Rice Krispie squares became a popular homemade staple in mid-20th century America and have since inspired countless variations. Calling them "puddings" here gives a nod to British holiday language where small, wrapped confections are often called puddings; combining these influences makes this recipe feel both cozy and classic.

Seasonal Adaptations

For a wintery twist add a teaspoon of ground cinnamon or a quarter teaspoon of allspice to the chocolate before folding in the marshmallows for warm seasonal spice. In summer swap the milk chocolate for white chocolate and stir in a tablespoon of freeze-dried raspberry powder for a bright fruity flavor. For Christmas morning, press a small piece of candied orange peel into the top of each pud before the chocolate sets to give a festive citrus note. Small changes in flavor can make the same simple technique appropriate across seasons.

Meal Prep Tips

These puddings are ideal for meal prep because they hold shape and transport well. Make a double batch and freeze half; pull them out the day before the event and arrange them on a tray to thaw. Pack snugly in a shallow airtight container with layers separated by parchment. If you plan to make them with children, pre-measure the dry cereal into bowls and set up a chocolate-melting station at a low counter so little hands can help safely. Use a tablespoon measure to keep sizes consistent for even chilling time.

Enjoy these little Rice Krispie Christmas Puds with friends, give them away as small seasonal presents, and don’t hesitate to personalize the decorations — the simplest change often creates the most cherished memory.