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Ingredients
50 g rice (we used Rice Krispies)
30 g raisins chopped
50 g butter
100 g chocolate
2 tbsp crunchy peanut butter
30 g marshmallows mini
80 g chocolate white
Equipment
bowl
sauce pan
microwave
Directions
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.
