Mini Christmas Trifles
Delicious no bake mini Christmas trifles layered with sponge, custard, jelly and whipped cream. Fest...
30
total time
1210
servings
200 kcal
calories
Introduction: A Festive Twist on a Classic
Capture the cozy flavors of a traditional Christmas pudding in a playful, no-bake form with Christmas Pudding Rice Krispie Treats. This recipe transforms beloved holiday components â plump dried fruit, warming spices like cinnamon and nutmeg, a hint of brandy or orange, and a rich chocolatey topping â into a family-friendly, crunchy-sweet treat. The idea is simple: fold a pudding-inspired mix of soaked fruit and spices into marshmallow-coated crispy cereal, press into a pan, and finish with a decorative chocolate 'suet' or icing and a sprinkle of glace cherries and holly-inspired green sugar. Because these are no-bake, theyâre quick to assemble, perfect for holiday baking parties with kids, and easy to customize for dietary needs such as egg-free or vegetarian versions. The flavor profile balances sweet marshmallow and cereal with the concentrated sweetness and chew of dried fruit, the warmth of winter spices, and a luxurious finishing chocolate. This introduction explains why these snacks make a great addition to Christmas cookie exchanges, office parties, or a festive after-dinner dessert for families who want the taste of pudding without hours in the kitchen. In the sections that follow youâll find a clear ingredients list, step-by-step preparation and assembly instructions, equipment recommendations, tips for soaking fruit for maximum flavor, presentation ideas to mimic a classic pudding look, storage and make-ahead strategies, and variations to suit different palates and dietary needs. Whether youâre making them as a novelty gift or a holiday centerpiece on a snack table, these Rice Krispie treats are designed to be joyful, straightforward, and full of seasonal character.
Gathering Ingredients: What Youâll Need
To achieve the distinct Christmas pudding flavor in a Rice Krispie treat format, assembling the right ingredients is essential. Start with the base: crispy rice cereal (Rice Krispies or a similar brand) provides the light, crunchy backbone; measure it carefully for consistent texture. Marshmallows are the binder â use plain white marshmallows for a classic look and neutral flavor, or try honey-flavored marshmallows for a subtle change. Butter helps melt the marshmallows smoothly and adds richness; salted or unsalted both work but adjust any added salt accordingly. For the pudding-inspired elements, choose a mix of dried fruits such as raisins, sultanas, currants, chopped dried dates, and finely chopped glacĂ© cherries or candied peel. For best results, soak the dried fruit briefly to plump and deepen the flavor; options include warm water, orange juice, or a splash of brandy or rum for an adult version. Spices are important: ground cinnamon, mixed spice or pumpkin spice, a touch of ground nutmeg, and optionally a pinch of ground cloves will bring the classic notes of Christmas pudding. To mimic the puddingâs suet and richness, incorporate finely chopped dark chocolate or a drizzle of melted chocolate as a topping, and consider toasted chopped almonds or pecans for texture. For garnish and presentation, you'll want glacĂ© cherries, a sprig of fresh mint or edible holly, and optional white chocolate drizzle to simulate brandy butter or icing. For dietary swaps, choose dairy-free margarine and vegan marshmallows, and select gluten-free crispy cereal to make the treats gluten-free. Having these ingredients prepped and measured before you begin will keep the assembly quick and efficient, so the warm marshmallow coating stays pliable and evenly distributed through the cereal and fruit mix.
Equipment and Prep Tips
You donât need specialized appliances for these treats, but having the right tools on hand makes the process smoother and the result more consistent. Essential items include a large, heavy-bottomed saucepan to melt butter and marshmallows evenly without scorching; a sturdy rubber spatula for folding cereal and fruit into the sticky marshmallow mix; and a large mixing bowl if youâd prefer to combine the cereal and dried fruit separately before coating. For shaping and pressing, line a 9x13-inch (or similar) baking pan with parchment paper or lightly butter it; this helps release the treats cleanly. A straight-edge spatula or another piece of parchment can help compress the mixture uniformly without sticking. If you plan to make smaller, individual pudding shapes, have cupcake liners or silicone molds ready. A small sieve or fine mesh strainer is useful for dusting cocoa or icing sugar over the finished pieces. If youâll be drizzling chocolate or white chocolate, prepare a heatproof bowl for a microwave or double-boiler melt and a spoon or piping bag for precision. For soaking dried fruit, youâll need a small saucepan or bowl and your chosen liquid â orange juice or water for family-friendly versions, or brandy/rum for boozy treats. Timing matters: marshmallows cool and set quickly, so measure and prep all ingredients before heating. Keep a damp towel nearby to wipe utensils and hands; a little patience with stirring and folding avoids over-compressing the cereal which can make treats too dense. Finally, have refrigeration space available if you want to firm the pan quickly before cutting; chilling for 15â30 minutes gives neater edges when slicing. These simple tools and prep tips will ensure a stress-free assembly process and a professional-looking holiday treat.
Step-by-Step Preparation: Soaking Fruit and Building Flavor
Creating a rich, pudding-like flavor begins with properly preparing the dried fruit and combining the spice mix. Start by measuring your dried fruit into a bowl: a good ratio is roughly one cup of mixed raisins, currants, and sultanas plus about half a cup of chopped dates and a quarter cup of chopped glacĂ© cherries for color and festive appeal. Warm about 1/3 to 1/2 cup of liquid â orange juice for bright citrus notes, a mix of orange juice and a tablespoon of brandy for adult-only treats, or simply warm water if avoiding alcohol. Pour the warm liquid over the fruit and let it sit for at least 10â20 minutes; the fruit will plump and absorb the flavors, becoming juicier and more aromatic. Meanwhile, prepare your spice mix: combine ground cinnamon (about 1 teaspoon), a half teaspoon of mixed spice or ground nutmeg, and a small pinch of ground clove or allspice. If you like, add a teaspoon of orange zest to complement the soaked fruit. Once the fruit is plumped, drain any excess liquid â you want moist fruit but not soggy pieces that will make the rice cereal lose crunch. Toast a small handful of chopped nuts in a dry skillet over low heat until fragrant to add a crunchy contrast; almonds or pecans work well. Have your crispy rice cereal measured into a large bowl and keep it nearby. When the marshmallow mixture is ready, youâll fold in the cereal, the dried fruit, and the toasted nuts in a few quick movements to maintain a light texture. Preparing the fruit and spices first ensures the flavor is concentrated and balanced so each bite evokes Christmas pudding even with the crisp Rice Krispie base. This staging step is crucial to the overall success of the recipe; take the extra minutes to soak and zest for deeper, more authentic holiday notes.
Cooking and Binding: Making the Rice Krispie Mixture
The core technique for Rice Krispie treats is melting the marshmallows with butter to create a glossy, sticky binder that coats the cereal and holds the treats together. Begin by melting 4 tablespoons of butter in a large heavy-bottomed saucepan over low to medium-low heat. Once the butter is melted, add about 6 cups of mini marshmallows or 10 ounces of large marshmallows, stirring constantly with a silicone spatula to prevent burning. Keep the heat gentle: the mixture should become smooth and shiny, not browned. If you want a deeper caramel note, a very light golden color is acceptable, but avoid heavy browning which will alter the flavor. Remove the pan from the heat as soon as the marshmallows are fully melted; timing is important because marshmallow sets quickly. Immediately stir in your soaked and drained dried fruit, the prepared spice blend (cinnamon, nutmeg, mixed spice), and any chopped toasted nuts. Fold in the crispy rice cereal in two additions to ensure even coating: gently but thoroughly combine so the cereal retains some airiness. If the mixture seems too stiff, a tablespoon of warm orange juice or milk can loosen it slightly; conversely, add a bit more cereal if itâs too soft. Transfer the sticky mixture to your prepared parchment-lined pan. Using a piece of parchment or a buttered spatula, press the mixture evenly into the pan â take care not to compact it too tightly, which will produce dense, hard treats; aim for firm but springy. If making individual pudding-shaped bites, press into silicone molds while still warm. Allow the pan to cool at room temperature for 15â20 minutes, then refrigerate briefly for 10â15 minutes to set fully before cutting. The result should be cohesive squares or shapes with the chewy contrast of fruit and the light crunch of cereal, all infused with festive spice notes. This section ensures your binding technique yields the ideal texture â not crumbly and not overly sticky â so the treats slice cleanly and hold together during serving.
Shaping, Decorating and Mimicking a Pudding Look
Presentation elevates these treats from simple bars to a charming holiday centerpiece. Think of ways to visually reference a classic Christmas pudding while keeping the treats easy to eat. After the Rice Krispie mixture has set and chilled slightly, decide whether to cut it into traditional squares or to create small pudding shapes. For squares, use a sharp knife warmed under hot water and wiped dry between cuts for cleaner edges. To make individual pudding-style rounds, use a round cookie cutter and a smaller cutter to create an indent for the 'sauce' or topping. For the iconic pudding appearance, coat the tops with a drizzle of melted dark chocolate or pipe a small dollop of ganache in the center to simulate the dense, dark pudding surface. For a holiday 'suet' or butter-cream look, drizzle white chocolate or a vanilla icing around the top and add a glace cherry in the center. To mimic holly leaves, pipe small leaves from green-tinted white chocolate or use cut fondant leaves, and place a trio of tiny red candies or glacĂ© cherries to represent berries. If you want an edible 'sprig' effect, insert a small sprig of fresh mint or rosemary for aroma and a festive green accent â ensure any non-edible decorative picks are removed before serving to children. Texture contrasts make the treats feel more luxurious: sprinkle toasted chopped nuts or finely shredded coconut around the toppings, or dust the plate with a light sift of icing sugar to evoke snowy holiday scenes. Consider serving on a decorative platter or layered cake stand with holiday linen beneath, and label with a small card noting âcontains nutsâ or âcontains alcoholâ if applicable. These finishing touches reinforce the Christmas pudding inspiration while keeping the snack friendly and shareable at cookie swaps, holiday brunches, or as a homemade gift packed in cellophane with ribbon.
Storage, Serving Suggestions and Make-Ahead Tips
One of the great advantages of these no-bake treats is their convenience for make-ahead planning. Once cut, store the Rice Krispie treats in an airtight container at room temperature for up to three days; keeping them in a cool, dry location preserves the crunch of the cereal and prevents the chocolate topping from softening. If youâve added a ganache or chocolate that youâd prefer to be firmer, store the finished pieces in the refrigerator for up to one week, but note refrigeration can slightly firm the marshmallow binder and change mouthfeel. To freeze for longer storage, place individual pieces on a parchment-lined tray and flash-freeze for a couple of hours, then transfer to a sealed freezer bag with layers of parchment between pieces to prevent sticking. Frozen treats will keep well for up to two months; thaw in the refrigerator for a few hours before bringing to room temperature to serve. For serving, arrange the treats on a decorative board or tiered stand with fresh berries, roasted nuts, or slices of orange and cranberry sprigs for color contrast. If presenting for children or guests who cannot have alcohol, clearly label any batches that contain brandy or rum used in the fruit soaking. To refresh slightly stale pieces, warm lightly in a low oven (about 250°F / 120°C) for 4â6 minutes on a baking sheet, watching closely so chocolate doesnât melt fully; this revives some crispness. Make-ahead tip: prepare the soaked fruit and toast nuts a day in advance and keep refrigerated, then complete the marshmallow step on the day of serving for the freshest texture. For gifting, stack pieces in parchment-lined boxes and include a small tag with storage instructions and allergy notes. These practical storage and serving tips will keep your treats tasting their best whether youâre hosting a party or sharing edible gifts.
Variations, Dietary Swaps and Troubleshooting
This adaptable recipe lends itself to many variations and is easy to modify for dietary needs â and common issues can be solved with simple fixes. For vegan or dairy-free treats, swap butter for a plant-based margarine and use vegan marshmallows or aquafaba-based marshmallow alternatives; choose a vegan crisped rice cereal. To make a gluten-free version, verify that both the cereal and any added flavorings are certified gluten-free. If youâd like to emphasize the 'pudding' element, increase the dried fruit ratio slightly or incorporate finely grated apple or pear for moisture and natural sweetness; reduce cereal if adding more fruit to maintain structural integrity. For a boozy adult version, soak the dried fruit in brandy, rum, or dark sherry for at least 30 minutes; for family-friendly servings, use orange juice or apple juice. Chocolate lovers can fold in dark chocolate chips or coat the underside of each piece with melted chocolate for a richer mouthfeel. Troubleshooting: if the marshmallow mixture cools and becomes too stiff to mix, very gently rewarm it over low heat, stirring constantly until pliable; avoid overheating which will harden marshmallows. If the treats are too crumbly, you likely need more binder â melt an extra tablespoon or two of butter with a small handful of marshmallows and fold in to moisten the mixture. Conversely, if the mixture is excessively gooey, add a cup of extra crisped rice cereal gradually until it holds shape. Prevent soggy cereal by draining soaked fruit well, and pat with a paper towel if necessary. For neater cutting, chill the pan until the top is just firm, then use a warmed, sharp knife and wipe clean between cuts. With these variations and troubleshooting tips, you can confidently adapt the recipe to dietary preferences and salvage minor mistakes while still delivering a festive, flavorful treat.
Christmas Pudding Rice Krispie Treats
Festive Christmas Puddingâinspired Rice Krispie treats with dried fruit, warm spices and a chocolate 'suet' topping â a fun holiday no-bake dessert.
total time
30
servings
1210
calories
200 kcal
ingredients
- 4 cups Rice Krispies cereal đ„Ł
- 3 tablespoons butter đ§
- 1 package (10 oz) mini marshmallows đŹ
- 1 cup white chocolate chips đ«
- 1/2 cup dried cranberries đ
- 1/2 cup chopped nuts (optional) đ°
- Green and red sprinkles đ
- Candy holly leaves or green gummy candies for decoration đż
instructions
- In a large saucepan, melt the butter over low heat.
- Add the mini marshmallows to the melted butter and stir continuously until completely melted and smooth.
- Remove the saucepan from heat and immediately add the Rice Krispies cereal, dried cranberries, and chopped nuts if using. Mix well until all the cereal is coated.
- Transfer the mixture to a greased 9x13-inch pan and press it evenly using a spatula or clean hands.
- Allow the treats to cool for about 10 minutes until slightly firm but still warm.
- Meanwhile, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Drizzle the melted white chocolate over the pressed Rice Krispie mixture.
- Sprinkle green and red sprinkles on top to give a festive look.
- Cut the treats into squares or festive shapes once fully set.
- Decorate each piece with candy holly leaves or green gummy candies to mimic Christmas pudding decorations.
- Serve and enjoy this quick and easy Christmas dessert!
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