Rice Krispy Wreath Recipe By Tasty

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!

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

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!

KELLOGG'S* RICE KRISPIES* WREATHS

Steps:

• In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes.
• Stir in vanilla. Stir in KELLOGG'S* HOLIDAY RICE KRISPIES* cereal until well coated. While still warm, shape mixture into 12 wreath shapes using buttered hands. Place on surface sprayed with cooking spray, or wax paper and allow to cool.
• Decorate wreaths with icing or candy as desired. Best if served same day.