Cornflake Wreath Cookies
Prep Time
Cooking Mode
Quick, easy, and no-bake! Ready in 30 minutes, these cornflake wreath cookies are a holiday classic that the whole family will love.
½ cup unsalted butter
1 pkg mini-marshmallows
1 tsp vanilla extract
¼ tsp fine sea salt
6 drops green gel food colouring
4 cups cornflakes
42 small red candies, such as mini M&Ms
Icing sugar, for dusting (optional)
½ cup unsalted butter
1 pkg mini-marshmallows
1 tsp vanilla extract
¼ tsp fine sea salt
6 drops green gel food colouring
4 cups cornflakes
42 small red candies, such as mini M&Ms
Icing sugar, for dusting (optional)
Directions
1Line two large baking sheets with parchment paper. Lightly grease with oil.
2Place corn flakes in a large bowl.
3Melt butter in a medium pot over medium-low heat. Add mini-marshmallows, stirring constantly, until melted. Remove from heat. Quickly stir in vanilla extract, salt and green food colouring.
4Pour hot marshmallow mixture over cornflakes. Gently stir until fully coated. Set aside for 10 mins to cool slightly (you want the mixture to be warm enough to mold, but cool enough so it doesn’t stick to your fingers).
5Portion cornflake mixture into 1/3-cup mounds on prepared parchment. Using clean hands, mold mixture into a wreath shape (you may find it helps to use round cookie cutters, but free form works too!)
6Decorate each cornflake Christmas wreath with three candies to mimic holly. Transfer to the fridge to set, for about 30 mins. Once cooled, tilt wreaths upright and dust with icing sugar, if desired.
Tips
1
Wreaths will keep, refrigerated, in an airtight container for up to 1 week.
Disclaimer
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Personal Note
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