Rice Krispie Wreath

This edible rice krispie wreath is ooey gooey marshmallow perfection. The fun and festive presentation is spot on, and is great for large holiday parties!

Transform your rice krispie treats into a festive holiday wreath! This scrumptious wreath is festooned with sour cherry ball candies for literally, the cherry on top. This treat is easy to make and looks simply stunning! For more Christmas treats try Soft Gingerbread Cookies, Peppermint Sugar Cookies, and Easy Brownie Christmas Trees.

Rice Krispie Wreath with frosting and sour cherry candies

The Kids LOVE it!

One of my family’s holiday favorites is Rice Krispie Treats because they are an easy to make treat that tastes amazing. This year we took it up a notch!!

This dessert is a show stopper. It looks absolutely amazing, and tastes delicious too! The kids love the presentation, green coloring, and classic rice krispie treat flavor they know and love (if you’re more of a corn flake fan you should try our Christmas Wreath Cookies).

There is a level of sophistication to this dessert because of it’s presentation. The added marshmallow cream piping is yum. Christmas Wreath Rice Krispie Treats is an adorable, fun and delicious Holiday dessert that will look great on your Christmas dessert table.

Bundt pan wrapped in plastic

How to Make a Giant Rice Krispie Wreath

Wreath:

PREP. Generously grease a bundt pan with cooking spray and then line it with plastic wrap.

MARSHMALLOW MIXTURE. 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.

COAT. Add the rice cereal, one cup at a time, and stir until evenly coated.

FORM & CHILL. 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. While the mold is chilling make the topping.

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.

Allergy: This is a really great dessert to serve for those with nut and gluten allergies. I do recommend you double check the ingredient labels. You can even make it dairy free using a butter and milk substitute.

Rice krispies covered in green marshmallow mixture

Variations:

This wreath is designed to be a festive Christmas wreath. It’s super cute and really yummy. However, you can use the base recipe and make little changes to fit whatever celebration you are wanting to use it for. You can easily change the food coloring according to the holiday and add festive coordinating decorations.

For example: Serve it for a birthday. Use your child’s favorite color for the food coloring and  replace the cherry candies with birthday sprinkles. 

You can also add candy mix-ins like mini chocolate chips, white chocolate chips, M&M’s and more.

Rice krispie mixture pressed into the bundt pan

Keeping it Soft + Storing

I think we can all agree that none of us like to bite into a hard rice krispie treat. Here are a few tips that will keep your treats soft:

  • Don’t use old marshmallows. 
  • Be careful not to overheat the marshmallows when you’re melting them.
  • Don’t pack the rice krispie layer too tightly in the bundt pan 
  • Store it in airtight containers.  

Serving and Storage: To store this wreath, wrap it tightly with plastic wrap. Store at room temperature for 2-3 days. It may keep even longer, but it will start to dry out.  When you’re ready to cut the wreath use a medium serrated knife. 

Leftovers can be wrapped in plastic, or stored in an airtight container. Keep at room temperature. For longer storage, be sure to place the wrapped pieces in a freezer Ziploc. It should be able to keep in the freezer for 6 weeks. Let it come to room temperature before eating. 

Rice krispie wreath with marshmallow topping and sour cherry candy

For more Christmas treats, check out:

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Rice Krispie Wreath Recipe

This edible rice krispie wreath is ooey gooey marshmallow perfection. The fun and festive presentation is spot on, and is great for large holiday parties!
Course Dessert
Cuisine American
Prep Time 20 minutes
Set/Chill 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 24
Calories 295 kcal
Author Lil' Luna

Equipment

  • bundt pan

Ingredients

Wreath

  • 3 (24 tbsp) sticks unsalted butter
  • 24 oz mini marshmallows
  • 1 tsp vanilla extract
  • 1/4 tsp dark green food coloring
  • 1/4 tsp light green food coloring
  • 9 c Krispy rice cereal

Marshmallow topping

  • 4 tbsp unsalted butter softened
  • 3/4 c powdered sugar
  • 7 oz marshmallow 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.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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