This little festive treat has been a quick rescue for last-minute gatherings and a favourite for children’s parties in my house. I first put these together the week before Christmas one year when I realised I had more children turning up than mince pies in the tin — three ingredients from the cupboard and five minutes of microwave time later I had a tray full of tiny, delightfully sticky puddings that disappeared before I could pour the tea. What makes them special is the combination of crisp puffed cereal, luxuriously soft melted Mars, and that tiny drizzle of white chocolate which gives them a cheerful, snow-dusted finish.

The texture is playful: a crunchy, airy centre coated in a chewy, candy-like shell that sets firm in the fridge. They are small but indulgent — the size of a thumbprint pudding — perfect for a table full of other treats. I love that the recipe is forgiving: you can use any similar puffed rice cereal, swap the Mars for another coated nougat bar, and still come away with a treat that looks festive and tastes like something far more complicated than it actually is.

Ingredients

• Puffed rice cereal (Coco Pops or Rice Krispies): I use 3.5 ounces (about 100 grams) by weight — roughly 3 to 3.5 cups loosely packed. Choose a brand you like for flavour; chocolate-coated puffed cereal gives a deeper cocoa note, whereas plain puffed rice keeps the flavour lighter.
• Funsize Mars Bars: 2.75 ounces total (about 78 grams) — four fun-size bars. Chop them in half so they melt evenly. Any similar chocolate-and-nougat bars work, but Mars gives the classic caramel-nougat-chocolate combo that sets firm.
• Reduced-fat spread: 2 teaspoons. This helps the melted bars loosen up for coating and gives a glossy sheen when set. Use a spreadable margarine or butter-based reduced-fat spread.
• White chocolate: 0.9 ounce (about 25 grams) — chopped or chips for melting and drizzling. White chocolate provides contrast and a snowy finish that makes each piece feel like a miniature pudding.
• Decorations: Red sugar balls, small herb leaves, or ready-made edible holly decorations to top each pudding. Keep a couple of extra decorations in case some don’t stick first time.

Instructions

Melt the Mars Bars and Spread: Halve the fun-size Mars Bars and place them in a microwave-safe bowl with the 2 teaspoons of reduced-fat spread. Microwave in 10–15 second bursts, stirring between each burst, until the mixture is smooth and pourable. For a stovetop option, melt gently over a bain-marie and stir frequently. The key visual cue is a glossy, lump-free chocolate-caramel mass. Fold in the Cereal: Tip the puffed rice cereal into the melted chocolate mixture and fold gently until every flake is evenly coated. Work quickly so the coating remains warm and pliable — if it cools too much the cereal will clump and be hard to shape. Aim for a homogenous mixture that holds together when pressed. Portion and Chill: Use a small spoon or a half-teaspoon cookie scoop to place 30 small heaps of the mixture onto a tray lined with parchment paper. Press the heaps lightly to compact them, then transfer the tray to the refrigerator for about 15 minutes, or until the centers have firmed but are still slightly yielding to the touch. Chilling helps them hold shape for rolling. Shape into Puddings: Remove the tray and, using slightly oiled hands (a little spray or a smear of spread prevents sticking), gently roll each chilled heap into a neat ball. Work quickly so body heat doesn’t melt the exterior. If a handful become too sticky, return them to the fridge for a few minutes to firm up again. Drizzle with White Chocolate: Melt the white chocolate in short microwave bursts or over a bain-marie until smooth. Use a teaspoon or fork to drizzle a little over each ball, creating the look of a snowy top. The white chocolate helps hold the decorations in place and provides a pretty contrast. Decorate and Serve: While the white chocolate is still soft, add a red sugar ball and a tiny herb leaf or an edible holly decoration on top of each pudding. Chill briefly to set the drizzle, then transfer to an airtight container. For best appearance, decorate just before serving.

Storage Tips

Store in a single layer in an airtight container lined with parchment to prevent sticking. Refrigerate for up to 5 days; before serving, allow the puddings to sit at room temperature for 10 minutes so the white chocolate loses fridge-firm hardness and the centres regain a slight chew. For freezing, place the cooled puddings on a tray until firm, then transfer to a freezer-safe container with parchment between layers. Thaw overnight in the refrigerator to preserve texture and decoration.

Ingredient Substitutions

If you don’t have Mars Bars, swap in chopped Snickers, Milky Way, or any nougat-and-caramilk style bar — watch the salt content as salted bars will change the balance. For a dairy-free version, use a dairy-free caramel chocolate bar and a vegan spread, and choose dairy-free white chocolate alternatives for the drizzle. Replace puffed rice with gluten-free puffed rice if you need a gluten-free option (note that the mars-style bars may still contain gluten).

Serving Suggestions

Present on a festive platter lined with holly leaves or paper doilies; they sit beautifully beside mince pies and shortbread. Pair with hot drinks — tea, coffee, or a lightly spiced hot chocolate — to balance sweetness. For adult gatherings, make a few with a splash of orange liqueur in the melted chocolate for a festive twist, and label them so guests know which are spiked.

Cultural Background

Miniature puddings like these are a playful riff on the British Christmas pudding tradition, translating the symbolic little steamed puddings into a no-bake, child-friendly confection. They borrow the look of a classic pudding — white cap and red berry — while using modern confectionery staples. This kind of no-bake sweet has long been popular for holiday school events and community bake sales because it’s accessible, quick, and visually festive.

Seasonal Adaptations

In winter, use cinnamon or mixed spice in the white chocolate drizzle for extra warmth. For a spring or summer party, switch decorations to pastel sugar pearls and omit white chocolate for a lighter finish. In allergy-conscious settings, pick nut-free bars and decorations and label the tray clearly. For Halloween, swap decorations for orange and black sprinkles and call them ‘mini cauldrons’.

Meal Prep Tips

To streamline, make the mixture and portion into heaps the night before; chill overnight and roll and decorate the next day. Use a small scoop to ensure uniform sizing and quicker setting. Place finished puddings in shallow, stackable containers for easy transport — arrange in layers with parchment between layers to secure delicate decorations.

These tiny puddings are joyful to make and even more joyful to hand around the room. They demand very little time or specialist ingredients but reward you with a festive result that looks like a labour of love. Give them a try and make them your own with favourite bars and personalised decorations — they always start good conversations around the table.