Almost every Christmas I make a family favorite,
pastel Christmas palettes by swapping out flakes for puffs!
- 3 Tablespoons butter
- 1 10 oz. bag of marshmallows
- Food coloring (I used McCormick Assorted and Neon sets)
- 3 cups corn puff cereal (I used Kix)
- Extra butter for greasing hands and wax paper
- Optional decorations: large nonpareil sprinkles, sour belt, shoestring licorice, cinnamon
candies, mini m&m’s
Cover a baking sheet or tray with a sheet of wax paper and use butter to grease the sheet.
Melt butter in a large saucepan. Over low heat, add marshmallows and stir until they are melted.
If you want to divide the recipe to make more two colors, spoon half of themarshmallow mixture into a separate bowl. Add 1-3 drops of food coloring to each mixture (depending how pastel or bright you’d like it) and stir. (To make purple, I used 1 drop of neon purple and one drop of blue.)
If you have divided the marshmallow mixture, add half of the cereal (! ½ cups) to each and stir. Otherwise add all 3 cups of cereal to the saucepan and stir.
Butter your hands. While the cereal mixture is still warm, shape a small handful (about 2 heaping tablespoons) into a log and then around into a wreath. If the mixture is too stringy and sticky, wait 30-seconds to a minute to let it cool.
Makes 7-8 wreaths.
While the wreaths are still warm press on sprinkles or large nonpareil “berries”!
Use colored shoestring licorice to make bows and ribbons for your wreaths!
Add colored baker’s twine and a tiny m&m or cinnamon candy “berry”. (Only share with
kids old enough to not eat the twine!)
If you want to make more than one or two colors you can double the recipe and divide
the doubled marshmallow mixture into separate bowls before adding the food coloring.
Divide the cereal accordingly.
Snip green sour belt into holly leaves and stick onto warm wreath cookies along with
some cinnamon candy “berries”.
I hope you’ll try this fun-to-make twist on a classic holiday treat! Happy Holidays!