This little festive treat has been one of my easiest and most nostalgic family favourites to make when December rolls around. I first made these in a cosy kitchen full of Christmas music and half-unwrapped presents; the simplicity of melting sweet caramel-chocolate bars with a little spread and folding in cocoa puff cereal produced a texture and flavour that felt like a tiny, handheld version of a classic British Christmas pud. They are chewy where the melted bar binds the cereal, with an irresistible snap from the cereal’s crunch and a sweet white-chocolate top that looks deceptively elegant given how quickly they come together.

I love how these are equal parts kid-friendly and grown-up naughty: the nostalgic candy bar flavour makes them a hit at school parties, while the miniature presentation and peppermint-coloured decorations turn them into grown-up conversation pieces on a festive platter. These are perfect for when you want to make something festive at short notice — they require minimal equipment, few ingredients, and no oven time. The recipe produces around thirty bite-sized puddings, making it ideal for large gatherings or for gifting in little boxes to neighbours and friends.

Ingredients

• Cocoa puff cereal (Coco Pops or similar): About 3 1/2 cups (3.5 ounces). Use a familiar brand for consistent crunch and cocoa flavour; avoid extra-large pieces so the mixture binds evenly.
• Fun-size Mars Bars: 4 fun-size bars (about 2 3/4 ounces total). These provide the caramel-chocolate glue and classic flavour — choose the regular fun-size bars rather than mini variants to ensure enough caramel per pud.
• Reduced-fat spread: 2 teaspoons. This helps the Mars bars melt into a glossy, workable texture without adding too much extra grease; you can swap for butter for a richer finish.
• White chocolate: About 1 ounce, finely chopped for melting. Use a good-quality bar for a smooth drizzle; white compound chocolate melts more predictably if you need the extra stability for piping.
• Decorations: Red sugar balls, edible holly, or small herb leaves. Small quantities are enough — these are for garnish, so a little goes a long way toward the festive look.

Instructions

Prepare the melting bowl and chocolate: Break the fun-size bars in half and place into a microwave-safe bowl with the 2 teaspoons of reduced-fat spread. Heat in short 10–15 second bursts, stirring in between, until everything has melted into a smooth, glossy mixture. If you prefer stovetop, use a small saucepan over very low heat, stirring constantly to prevent burning. The key visual cue is a fully combined, slightly runny chocolate-carame l texture — not grainy or separated. Coat the cereal: Pour the cereal into the melted mixture and fold gently with a large spoon or spatula until every piece is evenly coated. Work quickly while the mixture is still warm — if it cools too much it will thicken and become harder to mix. Aim for thorough coating but avoid over-mashing the cereal so it keeps some crunchy texture. Portion on the tray: Line a tray with baking paper. Drop small teaspoon-sized heaps of the coated mixture onto the tray — you should get around 30 small puddings. Press each heap lightly with the back of the spoon to compact them a bit; this helps them hold their shape when you chill them. Keep the portions small so they stay bite-sized and festive. Chill and shape: Place the tray in the refrigerator for about 15 minutes until firmed up. Once chilled, quickly roll each mound between clean palms to form neat little balls or slightly domed pudding shapes. If the mixture becomes sticky while shaping, chill for a few minutes more — it's easier to handle when cool but not rock-hard. Drizzle and decorate: Melt the white chocolate in a small bowl in 10-second bursts in the microwave, stirring often, until smooth. Drizzle a little over each ball using a spoon or a piping bag, then immediately add red sugar balls, tiny edible holly, or a small herb leaf as you prefer. Allow the drizzle to set at room temperature or put the tray back in the fridge for a few minutes.

Storage Tips

Store in a single layer or with parchment between layers in an airtight container in the refrigerator for up to five days. For longer storage, freeze on a tray until solid, then transfer to a freezer-safe bag for up to three months. Thaw in the fridge for 30–60 minutes before decorating if necessary — the drizzle and decorations will keep best if applied after thawing. Avoid leaving them at room temperature for long periods in warm weather to prevent the chocolate from softening too much.

Ingredient Substitutions

If you don’t have fun-size Mars, replace with equal weight of milk chocolate and soft caramel (e.g., 1 ounce milk chocolate + 1.75 ounces soft caramel). Swap the reduced-fat spread for butter (same 2 teaspoons) for a richer mouthfeel, or use coconut oil for a dairy-free version — note that coconut oil may change the flavour slightly. For a gluten-free alternative, ensure the cocoa puff cereal is certified gluten-free and use gluten-free candy bars or chocolate-caramel alternatives.

Serving Suggestions

Arrange on a festive platter lined with holly sprigs (non-edible) or edible leaves for a traditional look. Serve alongside mulled wine, spiced hot chocolate, or a pot of strong coffee to balance the sweetness. For a child-friendly table, add a small cup of chocolate dipping sauce and extra sprinkles so guests can personalise their puddings. These also fit nicely into individual cellophane bags tied with twine as take-home gifts.

Cultural Background

These mini puddings are a playful riff on traditional British Christmas pudding — rich, steamed desserts historically made with dried fruit and suet. In the modern, quick-kitchen era, candy-and-cereal confections became common for holiday parties and school fêtes. Using Mars bars as the binding element taps into the British fondness for chocolate caramel bars in homemade sweets, while the small dome shape and decorative holly echo the classic festive motif.

Seasonal Adaptations

For winter spice, fold in a pinch of ground cinnamon or nutmeg to the melted mixture before combining with cereal. For a summer party, swap white chocolate for dark chocolate and top with a sprinkle of sea salt and chopped pistachio for a more grown-up contrast. For Valentine’s Day, use pink sugar hearts instead of holly and shape slightly larger for a romantic treat.

Meal Prep Tips

Make in batches and store in the freezer, then thaw and decorate the day you plan to serve — this keeps the white-chocolate drizzle crisp and decorations fresh. Portion into muffin tins lined with mini paper cases if you prefer uniform shapes; chill until set and then pop out for decorating. When transporting, place in a shallow container with a layer of parchment and keep cool to avoid smudging.

These tiny chocolate-and-cereal puddings are one of those recipes that always finds a place on my holiday table: simple, nostalgic, and endlessly adaptable. Whether you’re making them with kids, prepping a batch for a neighbour, or adding them to a dessert buffet, they’re quick to put together and reliably loved — try decorating a few with unexpected toppings to make them your own.