Christmas pudding Rice Krispie cakes
Fun to make with kids or as a cute Christmas canape, top chocolate, peanut and raisin puffed rice cakes with white chocolate and festive holly icing.
- Prep:1 days 6 hrs
Nutrition per serving
- kcal 156
- fat 9g
- saturates 5g
- carbs 16g
- sugars 12g
- fibre 0.4g
- protein 2g
- salt 0.2g
- 50g rice pops (we used Rice Krispies)
- 30g raisins, chopped
- 50g butter
- 100g milk chocolate, broken into pieces
- 2 tbsp crunchy peanut butter
- 30g mini marshmallows
- 80g white chocolate
- ready-made icing holly leaves (we used Sainsbury's Christmas cake decorations)
Put the rice pops and raisins into a bowl. Put the butter, milk chocolate, peanut butter and marshmallows into a small saucepan. Place on a medium to low heat and stir until the chocolate and butter have melted but the marshmallows are just beginning to melt.
Pour onto the rice pops and stir until well coated. Line an egg cup with cling film. Press about a tablespoon of the mixture into the egg cup. Press firmly and then remove, peel off the cling film and place the pudding into a cake case, flat-side down. Repeat with the remaining mixture. Chill until firm.
Melt the white chocolate in the microwave or in bowl over a saucepan of barely simmering water. Spoon a little chocolate over the top of each pudding. Top with icing holly leaves.