Dessert

No-Bake Rice Krispie Christmas Puddings Recipe

ByHarper Ellington December 4, 2025December 4, 2025

Introduction

These No-Bake Rice Krispie Christmas Puddings are a festive and fun holiday treat that’s quick to make and delightfully tasty. Coated in rich chocolate and decorated with seasonal sprinkles, they bring a charming touch to any celebration.

Four rounded crispy rice treats are stacked on a white plate, each shaped like a small mound with a lightly browned, textured surface. On top of each mound, there is a layer of white icing drizzling down the sides, resembling soft, thick drips. Above the icing, a small cluster of three green leaves made of frosting sits, adding color contrast. At the very top of each treat, a single bright red round candy is placed as a finishing touch. The plate rests on a white marbled surface with soft, warm lights blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Rice Krispies cereal
1 cup mini marshmallows
1/2 cup unsalted butter (1 stick)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil (optional, for a smoother coating)
1/2 cup white chocolate chips (melted)
Green and red sprinkles or edible glitter
Miniature candy canes or holly leaves (for garnish)

Instructions

Step 1: Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir continuously until completely melted and smooth. Remove from heat and stir in the vanilla extract and ground cinnamon, if using.
Step 2: In a large mixing bowl, combine the Rice Krispies cereal with the melted marshmallow mixture. Stir until the cereal is evenly coated.
Step 3: Let the mixture cool for about 5 minutes. Grease your hands with butter or cooking spray, then shape small portions into pudding-like balls about 1–2 inches in diameter. Place them on a parchment-lined baking sheet and let cool completely for about 25 minutes.
Step 4: Melt the semi-sweet chocolate chips with vegetable oil (if using) in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Dip the bottoms of the Rice Krispie puddings into the chocolate, letting excess drip off, then return them to the parchment-lined sheet.
Step 5: Melt the white chocolate chips in a separate bowl using the same microwave method. Drizzle the melted white chocolate over each pudding, then quickly sprinkle with green and red sprinkles or edible glitter. Add a miniature candy cane or holly leaf on top if desired.
Step 6: Allow the chocolate coating to set at room temperature or refrigerate for about 15 minutes until firm. Serve on a festive platter and enjoy!

Tips & Variations

Use a bit of vegetable oil in the chocolate coating to make dipping smoother and shinier.
For an extra festive flavor, try adding a pinch of nutmeg or allspice to the marshmallow mixture.
Substitute mini candy canes with crushed peppermint for a minty crunch in the coating.

Storage

Store the Rice Krispie Christmas Puddings in an airtight container at room temperature for up to 3 days. If your home is warm, refrigerate them to keep the chocolate coating firm. Before serving, allow refrigerated puddings to come to room temperature for the best texture.