Ingredients

Step by step

1. In a saucepan, melt together the butter, milk chocolate and marshmallows. Keep stirring as it melts so that it doesn’t catch and stick to the pan. It will be smooth, thick and sticky once done.
2. Place your rice pops in a large bowl and mix in the choco-mallow mixture with a spatula or wooden spoon. Allow to cool briefly as it will be too hot to handle straightaway.
3. Working fairly quickly, roll into truffle-size balls using wet hands so that the mixture doesn’t stick to you. Place on a lined tray and chill in the fridge until set.
4. Melt the white chocolate in the microwave, in short blasts, or in a heatproof bowl over a pan of barely simmering water. Stir until smooth, then leave to cool and begin to thicken up slightly so that it isn’t too runny to cling to the crispy balls. Spoon on top of each of the balls, letting it drip down slightly.
5. Top the white chocolate with Christmas sprinkles or use a little red and green ready-to-roll icing to make edible holly leaves and berries. Pop back in the fridge briefly until set. Dust the crispy puds with icing sugar and enjoy!