Ingredients
Scale
- 1 stick of butter (1/2 cup): Adds richness.
- 30 large marshmallows: For the sticky base.
- 6 drops green gel food coloring (or 1 1/4 teaspoons liquid green food coloring): Gives the wreath its festive color.
- 1/2 teaspoon vanilla extract: Adds a sweet, aromatic touch.
- 5 cups cornflakes: Creates the crispy texture.
- 1 bottle of red hot candies or 1/2 cup red candy-coated chocolates (e.g., mini M&Ms): For the wreath decorations.
- Cooking spray: Prevents sticking when shaping the cookies.
Instructions
- Prepare Your Workspace:
- Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Melt the Butter and Marshmallows:
- In a large microwave-safe bowl, combine the butter and marshmallows.
- Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Add Color and Flavor:
- Stir in the green food coloring and vanilla extract until the mixture is evenly green and fragrant.
- Combine with Cornflakes:
- Gently fold the cornflakes into the melted mixture, ensuring every piece is evenly coated.
- Shape the Wreaths:
- Spray your hands or a 1/4 cup measuring cup with cooking spray to prevent sticking.
- Scoop the mixture onto the prepared baking sheet, forming small mounds.
- Use your fingers to press a hole in the center of each mound, shaping them into wreaths.
- Decorate:
- Press red candies onto the wreaths to resemble holly berries while the mixture is still warm.
- Cool and Set:
- Let the cookies cool completely on the baking sheet until firm.
- Serve and Enjoy:
- Arrange your Christmas Wreath Cookies on a festive plate, and enjoy the holiday cheer!
Notes
Tips for Success:
- Work Quickly: The marshmallow mixture sets fast, so shape the cookies while warm.
- Dampen Hands: Use damp hands to make shaping easier and less sticky.
- Store Properly: Store in an airtight container for up to 5 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: cookis
- Cuisine: american