50g Rice Krispies
30g raisin, chopped
100g milk chocolate, broken into pieces
2 tbsp crunchy peanut butter
30g mini marshmallow
80g white chocolate
ready-made icing holly leaves (we used Sainsbury’s Christmas cake decorations)
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.
Recipe from bbcgoodfood.com, December 2013