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Cornflake Christmas Wreath
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Cornflake Christmas Wreath

Course Dessert
Cuisine American
Keyword cornflake-wreaths
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 2 hours
Total Time 2 hours 40 minutes
Servings 1 wreath
Calories 1117kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

To form into individual mini wreaths:
  • 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)

Nutrition

Serving: 1serving | Calories: 1117kcal | Carbohydrates: 119g | Protein: 11g | Fat: 69g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 181mg | Sodium: 1622mg | Potassium: 261mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4600IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 40mg