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!
- 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
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.
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.
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.
Calories: 295kcal | Carbohydrates: 44g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 80mg | Potassium: 17mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1112IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 3mg