Rice Krispie Christmas Puddings are my low-stress holiday party trick. When you need something festive, fast, and kid approved, these win every time. They look like tiny Christmas puddings, but they’re light, crispy, and sweet with a little chocolate cap. No oven, minimal mess, and plenty of room for creativity. If you’ve got marshmallows and cereal, you’re halfway there. Let me walk you through my favorite way to make them without overcomplicating a thing. 
Why you’ll love these Rice Krispie Christmas Puddings
I’ve made a lot of holiday treats, and these are the ones everyone grabs first. They taste like a chocolatey marshmallow hug with that signature snap from the rice cereal. The best part is that they’re no-bake and super forgiving. If a ball looks wonky, dip it in chocolate and pop on a holly candy, and suddenly it’s adorable. They’re also easy to scale for a crowd, and you can make them a day ahead so you’re not fussing when guests arrive.
The Story Behind This Recipe
From my kitchen to yours—Delicious Rice Krispie Christmas Puddings Recipe mixes classic comfort with bright flavor. Tested, tasted, and ready for your table. Rice Krispie Christmas Puddings are my low-stress holiday party trick. When you need something festive, fast, and kid approved, these win every time. They look like…
These also work for all ages. Little hands love rolling the mixture into balls, and grown-ups appreciate the bite-sized portion. They travel well in tins, so they’re perfect for school parties, cookie swaps, and neighbor drop-offs. And yes, they’re just plain cute on a dessert board next to cookies and fudge. If you want more fun holiday shapes and ideas, check out these Christmas rice crispy treats for inspiration.
“I made these with my kids for a class party and they vanished before the cupcakes. Easy, festive, and not too sweet. We’ll make them every year now.”
These little bites are flexible too. Swap chocolates, change toppings, and adjust the size for snackers or dessert plates. And if you’re worried about time, relax. You’ll be shaping your first batch in under 20 minutes.
Bottom line: fast, fun, festive, and reliably delicious.
Key Ingredients You’ll Need
- Rice Krispies cereal or any crisped rice cereal, about 5 cups for a standard batch.
- Mini marshmallows around 10 ounces. Mini marshmallows melt smoother and quicker.
- Butter 3 tablespoons for richness and that classic marshmallow treat flavor.
- Vanilla extract 1 teaspoon to round out the sweetness.
- Cocoa powder optional 1 to 2 tablespoons for a deeper chocolate base in the treats.
- Milk chocolate or semi-sweet chocolate about 6 ounces, melted for the “pudding” cap.
- White chocolate 2 to 3 ounces, melted for the “custard” drip.
- Red and green decorations like mini M&M’s, holly sprinkles, or fondant leaves and berries.
- A pinch of salt to balance the sweetness.
Smart swaps and notes
If you need a dairy-free option, use vegan marshmallows and plant-based butter. You can also add a tablespoon of golden syrup or honey for extra chew, or fold in a handful of crushed crisp cookies for a fun twist. For more holiday kitchen ideas, browse the Christmas recipe collection that always gets me excited to bake and share.
Pro tip: weigh your marshmallows if you can. Too many can make the mixture gluey, while too few can make it crumbly. Aim for a gooey but manageable texture that doesn’t stick like crazy to your hands. 
How to make Christmas pudding Rice Krispie treats
Before you start
Line a baking sheet with parchment and clear some counter space. Lightly grease your hands with a little butter or neutral oil so the mixture doesn’t stick while shaping. Set your decorative sprinkles nearby so you can top each piece while the chocolate is still soft.
Melt the butter in a large pot over low heat. Add the mini marshmallows and stir slowly until smooth and glossy. Take your time here, and keep the heat low so you don’t scorch or dry out the marshmallow. Stir in vanilla, a pinch of salt, and cocoa powder if using.
Take the pot off the heat and immediately fold in the rice cereal. Use a flexible spatula and work gently, coating all the cereal without crushing it. You’re aiming for an even distribution, no dry pockets. Let the mixture cool for 2 to 3 minutes so it’s warm but not hot to the touch.
Shaping and decorating
Scoop tablespoon-sized portions and roll into neat little balls. If you want bigger treats, go for golf ball size. Set them on the parchment. Melt the milk or semi-sweet chocolate until smooth. Dip the top of each ball in chocolate and let it run just over the sides to form a cap. Chill them for about 5 minutes to set slightly.
Now melt the white chocolate. Spoon or pipe a small blob on the top so it looks like custard dripping down the sides. While the white chocolate is still soft, add your red and green decorations to mimic holly and berries. It’s instant holiday magic. If you’re on a chocolate kick, you’ll also love these chocolate Rice Krispie balls that use a similar base with a different finish.
Let everything set at room temperature until firm, about 20 minutes, or pop the tray in the fridge for 10. Then arrange them on a platter and try not to eat three before guests arrive. This method gives you that classic look of Rice Krispie Christmas Puddings without the fuss of baking or complicated molding.
Storage: Keep them in an airtight container at room temp for up to 3 days, or refrigerate for a slightly chewier bite. Avoid humid areas so the cereal stays crisp.
Tips & Tricks
- Low and slow melt: Keep the heat on low when melting marshmallows so they stay silky, not rubbery.
- Grease those hands: Lightly buttered hands make shaping a breeze and give you smoother balls.
- Size control: Use a small cookie scoop for even portions. Consistent size makes the platter look professional.
- Chocolate caps that set well: Tempered chocolate is great if you’re comfortable with it, but candy melts are the most foolproof for shine and snap.
- Decorations stick best: Add holly sprinkles or candies right after the white chocolate goes on.
- Flavor boosts: A teaspoon of instant espresso powder in the marshmallow mix deepens the chocolate flavor without tasting like coffee.
- Allergy friendly: Use gluten-free crisped rice and allergy-safe marshmallows if needed.
- Serving idea: Build a small dessert board with cookies, toffee, and these puddings, plus a festive drink like this Christmas punch for a full party vibe.
If you like edible crafts that still taste amazing, you’ll have a blast with this recipe. Keep it easy, have fun with the toppings, and don’t stress about perfection. The charm is in the handmade look.
Step by step video
Prefer to watch the process in action? Press play and I’ll show you the exact texture to look for when the marshmallows are melted, how to mix without crushing the cereal, and how to get that signature custard drip with white chocolate. I also share a quick hack for shaping lots of even balls fast and clean.
Feel free to pause as you go and make the recipe alongside me. Once you nail one batch, you’ll be able to whip up a tray anytime holiday guests give you short notice. And if you want a savory counterpart for your party spread, this fun puff pastry Christmas tree is a crowd-pleasing appetizer that pairs nicely with sweet bites.
Common Questions
Can I make these ahead?
Yes. Make them up to 24 hours in advance and store in an airtight container at room temperature. If your kitchen is warm, chill them and let sit at room temp for 10 minutes before serving.
How do I keep them from getting too sticky?
Grease your hands lightly and let the mixture cool a couple minutes before shaping. If it’s still too sticky, add a small handful of cereal and fold gently.
Do they freeze well?
They can, but texture softens slightly after thawing. Freeze on a tray, then transfer to a bag, and thaw uncovered at room temp so moisture escapes.
Can I skip the cocoa powder?
Absolutely. They’ll still look like little puddings once dipped in chocolate and topped with white chocolate. Cocoa just adds extra depth.
What’s the best chocolate to use?
Use chocolate you like to eat. Semi-sweet is balanced, milk chocolate is sweeter. Candy melts are the easiest for a smooth set if you’re new to melting.
Ready to Stir, Scoop, and Celebrate
There you go, my no-fuss guide to making a platter of Rice Krispie Christmas Puddings that taste as charming as they look. Keep the heat gentle, shape while warm, and decorate while the chocolate is soft, and you’ll be golden. If you want more inspiration or variations from other creators, take a peek at this helpful guide from Crumbs and Corkscrews, and these easy-to-follow tips from Baking with Aimee. With a little chocolate and a handful of cereal, you’ll have a festive treat that makes everyone smile. Now grab a bowl and make some magic for your holiday table. 
Rice Krispie Christmas Puddings
Ingredients
Method
- Line a baking sheet with parchment and grease your hands with a little butter or neutral oil.
- Melt the butter in a large pot over low heat.
- Add the mini marshmallows and stir until smooth and glossy.
- Stir in vanilla, salt, and cocoa powder (if using).
- Remove from heat and fold in the rice cereal until evenly coated.
- Let the mixture cool for 2-3 minutes until warm but not hot.
- Scoop tablespoon-sized portions and roll them into balls.
- Dip the tops of each ball in melted chocolate and let it run over the sides.
- Chill for about 5 minutes to set slightly.
- Melt white chocolate and spoon or pipe it on top to mimic custard dripping.
- Add red and green decorations while the white chocolate is still soft.
- Let everything set at room temperature for 20 minutes or refrigerate for 10.
