Rice Krispie Wreath Recipe
User Reviews
5
Rice Krispie Wreath Recipe
Description
The recipe starts by melting unsalted butter and mini marshmallows together until smooth, then adding green food coloring for a decorative touch. Rice Krispies cereal is stirred in to coat evenly and the mixture is molded into a bundt pan lined with plastic wrap and greased to form a wreath shape. After setting at room temperature and chilling, the shaped cereal is removed from the pan.
A frosting made by creaming butter and powdered sugar is folded with marshmallow creme, vanilla extract, and milk into a smooth, fluffy topping. This is piped over the wreath to provide sweetness and moisture, contrasting the crisp cereal base. The dessert is finished with a dusting of powdered sugar and scattered cherry sours for color and texture.
This treat is suitable for holiday parties or festive occasions, offering an accessible and visually appealing dessert. Preparation involves some chilling time to set the wreath shape properly before decorating and serving.
Ingredients
Wreath
- 3 (24 tbsp) ticks butter unsalted
- 24 oz mini marshmallows
- 1 tsp vanilla extract
- 1/4 tsp Food Coloring dark green
- 1/4 tsp Food Coloring light green
- 9 c rice cereal Krispy
Marshmallow topping
- 4 tbsp butter softened, unsalted
- 3/4 c powdered sugar
- 7 oz marshmallow creme fluff
- 1 tsp vanilla extract
- 1 tbsp milk
Decorations
- 1/4 c powdered sugar
- cherry sours
Instructions
Wreath
- Generously grease a bundt pan with cooking spray and then line it with plastic wrap.
- Using a large saucepan melt the butter over medium low heat. Once melted gradually add the marshmallows. Stir occasionally until all is melted together.
- Add the light and dark green food coloring and stir until incorporated. Remove the mixture from the heat.
- Add the rice cereal, one cup at a time, and stir until evenly coated.
- Gently press the coated cereal into the bundt pan. Let the mold set, at room temperature, for 1 hour. Then, place it in the fridge for 30 minutes.
Marshmallow topping
- While the mold is chilling make the topping.
- Using an electric mixer, cream together the butter and powdered sugar until fluffy, about 1 minute.
- FOLD in the marshmallow fluff, vanilla and milk. Continue to fold until very smooth.
- Place the marshmallow mixture into a piping bag fitted with small round tip.
Assemble
- Turn the rice mold out onto a platter. Remove the plastic wrap.
- Pipe the marshmallow topping over the wrath, dust with powdered sugar and decorate with cherry candies.
- Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 36mg | 12% |
| Sodium | 80mg | 3% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1112IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 6mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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