Rice Krispies Christmas Wreath
Looking for a holiday dessert that you can make in 20 minutes or less, is no bake, is charming and festive, and one that you know everyone will love? This Rice Krispies Christmas Wreath ticks all the boxes!
Servings: 16 servings
Calories: 49kcal
Equipment
- paring knife for cutting the candied cherries
- cutting board for cutting the candied cherries
Ingredients
- 1 bag (10 ounces) marshmallows
- 4 tablespoons butter salted or unsalted will work
- 1 teaspoon leaf green gel food coloring
- 1 teaspoon pure vanilla extract
- 4 cups puffed rice cereal
- 1½ tablespoons confectioners sugar or to taste
- 12 each candied cherries cut in half
Instructions
- Melt the butter over medium/low heat in the large soup pot. Add the marshmallows, stirring frequently until completely melted.
- Reduce the heat to low and add the green gel color, vanilla extract, and salt. Stir well to thoroughly combine, and so no white streaks remain.
- Add the rice cereal to the pot and stir well until all the cereal is coated with the green marshmallow mixture.
- Spray the inside of the angel food cake pan (a Bundt pan will also work) liberally with baking spray.
- Spoon the green puffed rice evenly into the prepared pan. Once all the rice mixture is in the pan spray fingertips lightly with baking spray (to prevent sticking) and gently press the cereal treat mixture evenly into the pan.
- Allow the mixture to cool for at least 45 minutes before unmolding (or place in the refrigerator for 10-15 minutes).
- Once completely cool turn place a serving platter on top of the baking pan. Grip the pan and platter firmly with both hands. Quickly flip the two together and the rice Krispie wreath will release from the pan and out onto the serving platter.
- Sprinkle the top of the wreath with the confectioners sugar and garnish with the candied cherries to resemble holly berries.
- Slice and serve at room temperature.
Notes
May be stored at room temperature (loosely wrapped) for up to 7 days.
May be frozen for up to 2 months. Cut into wedges, flash freeze for 30 minutes, and then wrap the wedges in plastic wrap or zip top bags.
Thaw at room temperature.
Nutrition
Serving: 1serving | Calories: 49kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 87IU | Calcium: 1mg | Iron: 0.1mg