So, Why Am I Telling You About This Wreath?
Okay, story time—last December, I was elbow-deep in Christmas cookies, peppermint bark, and whatnot, and my daughter suddenly pipes up, "Can we make those green Rice Krispies things Gran used to do?" Well, little did she know, I had nearly forgotten those sweet, sticky, marshmallowy wreaths from my own childhood (honestly, I probably tried to block out the sticky fingers). But here we are, because come rain or shine, nostalgia wins in the kitchen.
Anyway, if you've never wrangled marshmallows and cereal before, let me be the first to tell you: it's a bit like herding cats, but 100% worth the mess. And honestly? By the end, you're left with the cutest edible Christmas decoration—I mean, who doesn't want a treat that looks like it belongs on the tree?
This Is Why You'll Keep Making These
I usually whip up a batch of these Christmas Rice Krispies Wreaths when I've run out of time to do anything fancy (story of my life), or when my nieces are coming over—kids go bananas for 'em! They're also perfect for last-minute dessert contributions (trust me, everyone will think you're a holiday wizard even if it took you fifteen minutes and a teaspoon of patience). My husband, for reasons known only to him, prefers the marshmallows not totally melted—so sometimes I'll just leave a few lumpy bits in for him. Oh, and please don't ask how many red hots I've accidentally spilled over the years—it happens.
What You'll Need (With My Usual Cheats and Substitutions)
- 3 tablespoons butter (unsalted, but honestly, I sometimes use whatever's in the fridge)
- 1 package (10 oz, about 40) large marshmallows or 5 cups mini marshmallows (and yes, the generic kind is just fine—Gran used anything on sale)
- ½ to 1 teaspoon green food coloring (I tend to eyeball it, no shame)
- 6 cups Rice Krispies cereal (I've used store brand in a pinch and nobody noticed)
- Red cinnamon candies for holly berries (or—confession—cherry sours if that's what I've got)
- Optional: sprinkles, mini M&Ms, or the crumbled ends of a candy cane if you fancy being ~artsy~
- Cooking spray or a bit of extra butter for your hands (trust me, you'll thank me)
How I Usually Throw It All Together
- Melt butter over low heat in the biggest saucepan you own. (Pause for dramatic stirring while everyone asks what's that smell.)
- Dump in the marshmallows. Stir and stir—they'll get glossy and gooey. Sometimes they stick, sometimes they don't, but don't sweat it. This is where I usually sneak a taste with the tip of a spoon (classic move; don't burn yourself).
- Take it off the heat and drop in the green food coloring. I start with half a teaspoon and go up if it's not Grinch-green enough—yours might need a touch more, especially if you buy the weird store brand. Stir until even. Don't worry if you missed a bit, little swirls are festive.
- Fold in the Rice Krispies, a cup at a time, using a sturdy spatula. This is slightly arm-breaking and will look completely wrong at first—like a sticky science project—but it comes together. If you’re feeling wild, add a few extra marshmallows at the end for chunky bits.
- Let it cool a minute (not too long or it sets rock hard... which I've discovered the hard way). Coat your hands in butter or spray, then plop small handfuls onto parchment in messy blobs. Shape into little wreaths, poking a hole in the middle with your finger—or, if you're semi-obsessive like me on a good day, use a round cookie cutter for the hole in the center. Press in three or four red candies for berries. Kids will inevitably try to pop extras on—live a little; it looks even more fun!
Notes I Kind of Wish I'd Known Beforehand
- Don't triple the batch in one go unless you dreamed of arm cramps and green marshmallow all over your counters.
- If you forget to grease your hands, you'll see what I mean about sticky situations. Literal sticky situation.
- I once tried cutting shapes with metal cookie cutters while the mix was still piping hot—ouch. Let it cool, just a smidgen.
Variations I've Tried—And Some That Flopped
- I once swapped in cocoa cereal for a "mistletoe" look. Not gonna lie, kids loved it, but it didn't really say Christmas to me.
- Add a splash of peppermint extract if you want a whiff of candy cane magic (just not too much or it'll taste like toothpaste... been there)
- Mini marshmallows as decorations on top look adorable, but wow, what a sugar bomb—maybe skip unless you love chaos.
Gear I Actually Use (Or MacGyver Solutions)
- A big nonstick saucepan—can't live without it. Well, actually, once I did it in a regular pot and scrubbed it for ages after. Use nonstick if you can.
- Wooden spoon or spatula. Lost mine once and had to use a whisk, which I don't recommend (so hard to clean...)
- Parchment paper. If you don't have it, wax paper or even an oiled baking sheet works in a pinch.
How to Store (Though They Usually Vanish Fast)
Store these beauties in an airtight tin or Tupperware—room temp is fine for up to three days. In my place, they're usually gone by the next morning, sometimes because people like to "taste test" late at night. If you do make them ahead, separate layers with parchment so they don't weld together.
How We Serve 'Em (And Maybe You Will Too?)
I plop them on a festive platter smack dab in the middle of the table, right next to the milk and cocoa. Sometimes my kids insist on making towers out of the wreaths (pretty sure that's not a tradition anywhere... yet). My neighbour, Pete, once suggested sticking a wreath on ice cream, and you know what? He was onto something. And of course, the classic way is just to eat them while they're still a little warm and the marshmallow pulls off in strings—perfection.
Things I’ve Learned the Hard Way—A.K.A. Pro Tips
- Don't rush the marshmallow melting. I once cranked up the heat—and, well, let's say brown marshmallow is not what you want. Slow and steady wins this race.
- If the mixture hardens before shaping, pop the whole pan back over low heat for like 30 seconds. (I'm not above using the hairdryer either, if I'm honest.)
- Wear something you don't love, because the green food coloring is surprisingly unforgiving. (I still have a shirt with the "wreath incident" on it.)
Random Thought Break
Totally off topic, but doing these with 80s Christmas music on in the background just hits different. If you need a playlist, I always check out Spotify's holiday mix or the good old YouTube rabbit hole. Your kitchen will instantly feel three degrees merrier.
FAQ—A Few Actual Questions I’ve Gotten (And My Honest Answers)
- Can I make these dairy free? Totally! Use plant-based butter and marshmallows (but check if they use gelatin—learned this after making a batch for my vegan pal, oops!)
- How do you shape them if they're sticking everywhere? Grease your hands, use a bit of plastic wrap, or as my friend once did, just mash them into a pan and cut squares later. Not a wreath, but nobody cares after the first bite.
- Do they freeze? Actually, yes—but I think they get weirdly chewy. But give it a go if you dare; maybe I'm just picky.
- Can I double the recipe? For sure; just use the biggest pot you own and get help for the stirring part. (Your arm will thank you.)
- Why is my marshmallow mix so stiff? Happened to me, too. It’s probably overcooked, or you added more cereal than you meant to. Next time, keep an eye out and maybe measure twice. Or, on second thought, just knead in a few more melty marshmallows! Problem solved.
So, what do you think? Give 'em a whirl and let me know how yours turn out! And if you want more Christmas kitchen chaos, check out this marshmallow treat roundup that’s full of good ideas. Happy (sticky) holidays!
Ingredients
- 6 cups Rice Krispies cereal
- 3 tablespoons unsalted butter
- 1 package (10 oz) mini marshmallows
- ½ teaspoon vanilla extract
- Green food coloring
- ½ cup red mini M&Ms or red cinnamon candies
- ½ cup mini marshmallows for decoration (optional)
- Nonstick cooking spray
Instructions
-
1Grease a bundt pan or a ring mold with nonstick cooking spray and set aside.
-
2In a large saucepan, melt the butter over low heat. Add mini marshmallows and stir until completely melted and smooth.
-
3Remove from heat and stir in vanilla extract and enough green food coloring to achieve a vibrant wreath color.
-
4Quickly add Rice Krispies cereal and mix gently until evenly coated with marshmallow mixture.
-
5Press mixture evenly into the prepared bundt pan to form a wreath. Let cool for 10–15 minutes.
-
6Invert onto a serving plate and decorate with red mini M&Ms, additional marshmallows, and any desired candies to resemble holly berries and snow.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!