Okay, this will bring you back to the 80's. This festive version of the Rice Crispy Treat is an annual Christmas staple in our house and a must-have for our Christmas Tree Decorating Party. Lucky for you, they're fairly easy to make.
Ingredients:
1/3 Cup of Butter
42 Large Marshmallows (typically the full bag)
1 Tsp. Green Food Coloring
1/2 Tsp. Almond Flavoring
1/2 Tsp. Vanilla
4 Cups of Cornflakes
Red Cinnamon Candies
Gold & Silver Candy Balls (I can never find these, if you can, please let me know where you got them!)
Bowl of Water
Directions:
Melt butter and marshmallows in a large, high rimmed pot. Add coloring and extracts. Fold in the cornflakes until well coated.
Use about one large spoonful for each cookie. I've found that placing them on parchment paper is best because they don't stick to it as much as they stick to waxed paper. While still warm, dip your fingertips into the bowl of water and shape each spoonful into circular wreaths. Then, before the wreaths have completely cooled, place a few of the cinnamon candies and gold and silver candy balls onto each wreath. Allow to cool several hours.
It is best to keep the wreaths on the parchment paper to serve. Once the wreaths have cooled, cut out the paper into individual circles around each wreath. Each recipe makes about 10-12 cookies so double or triple if need be.
These are a perfect project to make with kids. Send with them to school as a thank you to teachers or as a treat for classmates.
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