These edible baubles make a joyful addition to the Christmas table or tree. Soft, chewy, marshmallow-coated Rice Krispies are studded with pistachios and cranberries, chocolate and ginger, or peppermint candy cane; they’re as fun to make as they are to eat, and they make a perfect little gift. To add a ribbon for hanging, cut small lengths of ribbon, then loop and knot the ends. Push the knotted end gently into the top of each ball while it’s still pliable, then reshape around it, so it holds the knot securely as it sets. Alternatively, wrap each bauble in cellophane, then gather at the top and tie with a ribbon, leaving a long loop for hanging.
Edible Rice Krispie baubles
Prep 10 min
Cook 30 min+
Makes 10 x 40g balls
For the pistachio and cranberry baubles
50g unsalted butter, cut into 4 or 5 pieces, plus extra for greasing
150g mini marshmallows
Finely grated zest of 1 orange
½ tsp vanilla extract
¼ tsp flaky sea salt
90g Rice Krispies
70g dried cranberries
60g shelled pistachios, plus 50g extra, roughly chopped, for sprinkling
30g desiccated coconut
80g white chocolate, melted
Deep green or gold ribbon, for tying
For the chocolate, orange and ginger baubles
50g unsalted butter
140g mini marshmallows
1 tbsp unsweetened cocoa powder
60g dark chocolate, chopped, plus 100g extra, melted, for dipping
Finely grated zest of 1 orange
½ tsp vanilla extract
¼ tsp flaky sea salt
1 tsp ground cinnamon
½ tsp ground ginger
100g Rice Krispies
50g candied ginger, roughly chopped
Edible gold dust
Copper or rich-red ribbon, for tying
For the peppermint candy cane baubles
50g butter
150g mini marshmallows, plus 50g extra to fold in
1 pinch fine sea salt
1¼ tsp good-quality peppermint extract
100g Rice Krispies
80g white chocolate, melted
50g candy canes, crushed with a rolling pin
Red and white stripe or silver ribbon, for tying
For the pistachio and cranberry baubles, line a large oven tray with baking paper. In a wide, heavy-based saucepan, melt the butter over a low heat, then add the marshmallows and stir gently until smooth. Add the orange zest, vanilla and flaky salt, then, working quickly, fold in the Rice Krispies until evenly coated. Mix in the cranberries and 60g pistachios until evenly distributed, then leave to sit for five to 10 minutes, until cool enough to handle, but still pliable.
Lightly oil or butter your hands, then scoop up small handfuls of the mix roughly the size of a mandarin (about 40g each) and drop them on to the lined tray – don’t shape them yet. Once the mixture has firmed slightly, press and roll into balls. (If adding a ribbon, do so now.) Put the coconut in a small bowl and roll each “bauble” in it to cover lightly, then return to the tray. Drizzle or pipe with melted white chocolate and, while still hot, scatter with the chopped pistachios.
For the chocolate, orange and ginger baubles, follow the method above, adding the cocoa and chopped chocolate at the same time as the marshmallows. When the chocolate and marshmallows have melted, add the orange zest, vanilla, sea salt, cinnamon and ginger, then fold in the Rice Krispies and candied ginger. Shape them into roughly 40g balls as outlined above. Half-dip each bauble in the melted chocolate and sprinkle with edible gold dust.
For the peppermint candy cane baubles, follow the method for the base recipe above, substituting the flaky sea salt for fine salt and the vanilla for peppermint extract. After the five- to 10-minute cooling period (and before scooping up handfuls of the mixture), fold through the 50g extra mini marshmallows. Shape them into slightly smaller (30g) balls, then drizzle or pipe with melted white chocolate and sprinkle with the crushed candy canes.
