This little treat has been a staple at our holiday gatherings for years. I first made these on a blustery December afternoon when I needed something quick, portable and utterly cheerful to bring to a children’s party. The combination of crisp puffed rice, gooey melted chocolate from the Mars bars and the glossy white chocolate drizzle transforms humble pantry items into something that looks and tastes like a miniature Christmas pudding. They are sweet, crunchy, and just sticky enough to hold together — the kind of bite that disappears faster than you can arrange them on a platter.

I love these for how simple they are and how many memories they evoke. One year my niece insisted on adding every decoration in the jar, and the result was a snowy, over-the-top tray that somehow tasted even better because it was made with so much enthusiasm. These come together in under 30 minutes, require almost no equipment and travel well, which is exactly why I keep the ingredients on hand every holiday season. They also make a wonderful activity to do with kids — measuring, melting and decorating — and they teach basic kitchen skills without any sharp knives or oven time.

Ingredients

• Puffed rice cereal (Coco Pops): Use about 3.5 ounces by weight (approximately 3.5 oz). Choose a familiar brand like Rice Krispies, Coco Pops, or similar puffed rice cereal; fresher cereal will give you the best crunch and easiest handling when mixing.
• Fun-size chocolate bars (Mars): Use about 2.75 ounces total (roughly 4 fun-size bars). These provide caramel and nougat chewiness when melted; cut into pieces to speed up melting and to get an even, glossy coating.
• Reduced-fat spread: 2 teaspoons. This helps the melted chocolate flow more smoothly and gives a shiny finish while keeping the mixture lightly softer so it binds well.
• White chocolate: Approximately 1 ounce (about 0.9 oz). Use good quality white chocolate or couverture for a smooth, bright drizzle — it sets firm and provides a classic festive contrast.
• Decorations: Red sugar balls, fresh herb leaves or ready-made edible holly decorations. Choose small sugar pearls or edible holly to keep the look authentic and tidy; avoid heavy decorations that might topple the mini puddings.

Instructions

Step 1 — Prepare and melt the filling: Halve the fun-size bars and place them in a microwave-safe bowl with the 2 teaspoons of reduced-fat spread. Microwave in short 10 to 15 second bursts, stirring between each burst, until the chocolate and spread are melted and glossy. Take care not to overheat — stop when the mixture is smooth enough to coat the cereal easily. If preferred, use a double boiler: place the bowl over gently simmering water and stir until melted. Step 2 — Combine with the cereal: Add the puffed rice cereal to the melted chocolate and fold gently but thoroughly so every grain is coated. Work quickly: the mixture sets as it cools. Use a silicone spatula to scrape the bowl and ensure there are no dry pockets of cereal. The goal is a uniformly sticky mix that will hold together when scooped. Step 3 — Portion and chill: Line a tray or baking sheet with parchment. Using a teaspoon or small cookie scoop, place about 30 small heaps (roughly walnut-sized) of the mixture onto the tray, spacing them apart. Refrigerate the tray for 12 to 20 minutes until the heaps are just firm enough to shape without falling apart. Step 4 — Shape into puddings: Remove the tray and quickly shape each chilled heap into a compact round using slightly oiled or clean hands. If the mixture sticks too much, chill it a couple more minutes; if it has over-set, let it sit at room temperature for a minute. Aim for a neat dome shape about 1 inch across for a classic miniature look. Step 5 — Drizzle and decorate: Melt the white chocolate in a microwave in 10 second bursts or in a double boiler until smooth. Transfer to a small piping bag or spoon and drizzle a little over each ball. While the drizzle is still soft, add red sugar balls and a tiny herb leaf or an edible holly decoration to mimic a holly sprig. Allow the white chocolate to set at room temperature or chill briefly to firm. Step 6 — Serve or store: Arrange on a platter and serve at room temperature. For storing, keep chilled in an airtight container with layers separated by parchment for up to 3 days, or freeze for longer storage (see Storage Tips below).

Storage Tips

Store finished pieces in an airtight container in a single layer or separated by parchment to avoid sticking. Refrigeration keeps them firm for up to 3 days; for longer storage freeze on a tray until solid, then transfer to a resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator to minimize condensation. To refresh a slightly softened piece, chill in the fridge for 10 to 15 minutes before serving. Avoid leaving them at room temperature for extended periods in warm environments, as the chocolate components can soften and decorations may slide off.

Ingredient Substitutions

Swap the fun-size Mars bars for other small caramel or nougat bars if you prefer — make sure they melt smoothly. For a dairy-free version, use dairy-free chocolate and a plant-based spread; choose a puffed rice cereal that is certified gluten-free if needed. If you want a richer finish, replace the reduced-fat spread with 1 tablespoon of unsalted butter; this increases richness and gives a slightly firmer set. For a darker contrast, use melted dark chocolate instead of white for the drizzle; it will set harder and create a more sophisticated flavor profile.

Serving Suggestions

Present these on a festive platter lined with holly leaves or small doilies. They pair beautifully with mulled wine, hot chocolate or a pot of tea. For a children’s party, display them in paper liners to keep hands clean. As small favors, wrap two or three in cellophane and tie with ribbon for guests to take home. They also work well as part of a dessert board alongside cookies, candied nuts and dried fruit.

Cultural Background

This treat is a playful holiday spin on classic puffed-cereal and chocolate confections, reminiscent of mid-20th century no-bake sweets that relied on simple melting and setting techniques. By styling them as miniature puddings with white “icing” and red berries, the idea borrows the iconic look of traditional Christmas puddings — dense steamed desserts historically served in the United Kingdom — and translates it into a quick, modern, celebratory bite.

Seasonal Adaptations

For winter, use red and green sugar decorations and a dusting of fine desiccated coconut for “snow.” At Halloween, swap the white drizzle for orange-tinted chocolate and use tiny candy eyes. For Valentine’s Day, shape slightly larger domes, drizzle with ruby chocolate and top with a heart sprinkle. The method is adaptable to colors and holiday themes by simply changing the drizzle and decorations.

Meal Prep Tips

If you’re prepping for a party, make the melted chocolate-cereal mix the day before, chill it, and shape the final pieces on the day of serving for the freshest texture. Alternatively, shape and freeze the puddings and do the white chocolate drizzle just before serving so decorations remain attractive. Use portioning scoops for consistent sizing and faster shaping — a small melon baller or 1 teaspoon scoop works well.

These little puddings are proof that small, thoughtful touches can turn simple ingredients into a festive highlight. They are quick to assemble, endlessly adaptable and reliably popular across generations. Make a double batch for larger gatherings — everyone will thank you.