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Holtspur School

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Christmas pudding rice krispie cakes

Rice Krispie Christmas Pudding cakes

 

Ingredients

 

50g rice pops (we used Rice Krispies)

30g raisin, chopped

50g butter

100g milk chocolate, broken into pieces

2 tbsp Lotus Biscoff spread

30g mini marshmallow

80g white chocolate

icing holly leaves

 

Method

 

Put the rice pops and raisins into a bowl.

Put the butter, milk chocolate, Biscoff spread 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. Roll into balls and place in cake cases.

Repeat with the remaining mixture. Chill until firm.

Melt the white chocolate in the microwave. Spoon a little chocolate over the top of each pudding. Top with icing holly leaves.

 

                                

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