Rice Krispies Wreaths Recipes

RICE KRISPY WREATH RECIPE BY TASTY

Steps:

• Generously coat a bundt pan with nonstick spray and line with plastic wrap.
• Melt the butter in a large saucepan or Dutch oven over medium-low heat. Gradually add the marshmallows, stirring occasionally, until completely melted, 10-12 minutes. Add the vanilla, dark green food coloring, and light green food coloring and stir to incorporate. Remove the pot from the heat.
• Add the rice cereal, 1 cup (30 G) at a time, and stir until fully incorporated.
• Transfer the mixture to the prepared bundt pan, pressing lightly to form the wreath mold. Let the mold set at room temperature for 1 hour, then refrigerate for 30 minutes.
• Make the marshmallow topping: While the mold is chilling, cream together the butter and powdered sugar in a large bowl with an electric hand mixer until fluffy, about 1 minute. Fold in the marshmallow fluff, vanilla, and milk until very smooth. Transfer to a piping bag fitted with a small round tip.
• Turn the wreath out onto a platter and remove the plastic wrap. Pipe the marshmallow topping over the wreath, then dust with powdered sugar and decorate with the red candies.
• Slice and serve.
• Enjoy!

RICE KRISPIES WREATHS

Steps:

• 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. Using buttered hands each portion into small wreath. Decorate with frosting and/or candies. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.