Cornflake Wreaths

These cute, festive cornflake wreaths are the perfect addition to your Christmas cookie lineup and look spectacular on your holiday table.

Course Dessert

Cuisine American

Keyword christmas, corn flake, holiday, marshmallow, no-bake, wreath

Prep Time 15

Set 30

Total Time 45

Servings wreaths

Calories 128kcal

Line two large baking sheets with parchment paper and set aside.
In a large saucepan, melt the butter over medium-low heat. Add the marshmallows and stir continuously until fully melted and smooth.
Turn off the heat and stir in the food color, vanilla, and salt until well incorporated.
Add the cornflakes and gently mix until the cornflakes are uniformly covered with the marshmallow mixture.
Add scoops (approximately heaped ⅓ cup) of the coated cornflake mixture to the prepared baking sheets. Lightly spray your fingers with cooking spray or dampen them with water and form the cornflakes into a wreath shape.
Immediately add three M&Ms to create a berry cluster on the wreath.
Allow the wreaths to set before serving.

Store in an airtight container at room temperature for up to five days.
To freeze - wrap them tightly in plastic wrap and then place them in a resealable bag for up to two months. Allow them to defrost at room temperature before serving.
Use a fresh, unopened bag of marshmallows for the best results.
If using salted butter, forego the salt in the recipe.
Be gentle when mixing the cornflakes into the marshmallow mixture so you do not crush the cereal. I find that using a rubber spatula is the most effective method.
You may need more or less food color depending on the intensity and pigment of your color. Use as much as needed to reach the desired color. Keep in mind that the color will intensify as it sits.
The mini M&Ms can be replaced with regular-sized M&Ms, red hot candies, or any other similar-sized red candies.