Christmas Pudding Rice Krispie Cakes Recipes
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.
Provided by Valerie Barrett
Categories Treat
Time 35m
Yield Makes 10 - 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 156 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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- Make the Rice Krispie puddings: Add the chocolate and the butter into a saucepan, and gently melt over a low to medium heat. Then add the mini marshmallows and gently stir until they've melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows. Blast for 30 seconds and stir until fully melted.
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- Using a tablespoon divide the mixture into equal amounts, and roll each into a pudding ball. Dampen your hands a little before rolling, it helps your puddings to not stick to your hands too much.
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