This easy Cornflake Christmas Wreath is a riff on one of those tried and true holiday recipe traditions that spans generations. It makes a delightful kid-friendly project that will get the entire family in on the action.
Cornflake Christmas Wreath
This cornflake wreath is akin to rice krispie treats but, using cornflakes. It’s an age old dessert hack, using various types of cereal to make no bake goodies. My recipe for no bake s’mores bars utilizes cinnamon toast crunch cereal in a similar way, for handheld no campfire s’mores. This wreath falls into the same category with a pretty seasonal spin.
Helpful Tips for Making Cornflake Wreaths
This fun Christmas treat has been around for quite some time, and it’s typically divided into portions and made as mini Christmas wreaths. They always make a pretty addition to your holiday desserts and appeal to kids of all ages. While fun to make in smaller shapes, it’s a very sticky business and you have to work quickly. Due to this, I’ve transitioned to making as a single large wreath, and I’ve never looked back.
- I find the very best way to shape this is, using a bundt pan. It results in a more uniform size with the bonus of being less stickiness to deal with when pressing into the pan.
- Another option, if you don’t have a bundt pan, is to shape the wreath on wax paper. Use wet hands or spray your hands with cooking spray, to form the wreath. Work with it until it’s the shape you want.
- When using a deep pot to melt the butter and marshmallows together, it can double as the mixing bowl.
- You can opt to make traditional individual wreaths using the same recipe. Depending on how large you make them, the yield will be around 18.
- It’s important to work quickly and stir, stir, stir until the cornflakes are evenly coated. Use a large non-stick spatula or spritz a large spoon with cooking spray. As the mixture cools, it becomes harder to stir.
- Have fun with the decorations. I opted for glitter cookie icing in red to make the bow and some holly berries. The green icing forms an edible glue, too. Both are optional, you can use Christmas sprinkles, red hots, mini red M & M’s or edible glitter, whatever your heart desires.
- Store on wax paper, in an airtight container at room temperature for up to one week.
Other Holiday Goodies to Enjoy
The holidays are the perfect time to make treats to share with neighbors, friends and family. Some other desserts you might like to make:
- 100 of the Best Christmas Cookies
- White Chocolate Snack Mix
- Reindeer Munchies
- Gingerbread Gooey Chess Bars
- Christmas Tree Brownies from Amanda’s Cookin’
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Helpful Kitchen Items:
Cornflake Christmas Wreath
- 1 16 oz package large marshmallows
- 6 Tbsp salted butter
- 1-2 tsp green food coloring adjust until desired color is reached
- 1 tsp pure vanilla extract
- 5 cups corn flakes or frosted flakes
- 1 tube green and red cookie icing
- Seasonal nonpareils, mini M & M's, red hots or sprinkles for decorating
- Spray a bundt pan with cooking spray. Set aside.
- On the stovetop over medium-low heat, melt butter in a large pot.
- Add marshmallows. Cook over medium-low, stirring constantly to prevent sticking, until melted. Turn off heat, add green food coloring, mix until fully blended. Adjust color adding more food coloring until desired color is reached.
- Remove from heat, add vanilla, and stir. Add cornflakes. Stir using a large non stick silicone spatula or large spoon sprayed with cooking spray, until cornflakes are completely coated.
- Drop by spoonfuls into bundt pan. Spray hands with cooking spray and press firmly and evenly into pan. Set aside to cool for 1 hour, or just until set.
- Turn out onto cake stand or platter. Use cookie icing to glue decorations to wreaths. Decorate as desired. Let dry completely.
- Use a knife to cut or pull apart to serve.
- Store on wax paper in an airtight container at room temperature for up to one week.
- Line 2 large baking pans with wax paper.
- Follow recipe for preparation.
- To form individual wreaths: Using wet hands, or spray hands with cooking spray, work quickly to form warm mixture into 2 inch balls, then flatten and make a whole in the center. Place on wax paper lined sheets. Repeat until all wreaths are formed.
- Use cookie icing to glue decorations to wreaths. Decorate wreaths as desired.
- Allow to sit until completely dry, about 2 hours.
- Store separated by wax paper in an airtight container at room temperature for up to one week. (Yield: 18)