I like to make this giant Christmas Wreath Cookie recipe and use it for parties, as a centerpiece, as a dish at potlucks, or even as a gift.
You can press the cookie mixture into a tube pan or Bundt pan and turn it over onto a regular-sized dinner plate. When it’s time to serve it, just slice pieces as you would a cake. How convenient is that?
For years I have made the adorable Christmas wreath cookie recipe in miniature form, which are especially fun for kids.
Yes, they’re messy to make and to eat. They’re as much a part of Christmas as any other cookie.
But once I tried the giant cookie option, I discovered that it takes less time to make and I get all kinds of “oohs” and “ahs” – even though this recipe is uber-easy to make.
The ingredients and procedure are a lot like other Rice Krispie Treats variations, but I increase the amounts by 50% from the original so it will fill the cake pan.
Prep time: 15 minutes
Set time: 20-30 minutes
Makes one giant cookie, sliced into 16 pieces (or any number you prefer)
½ cup (1 stick) butter or margarine
45 large marshmallows or 6 cups miniature marshmallows (about 16 ounces)
10-12 drops green food coloring
6-7 cups corn flakes
2 tablespoons small red cinnamon candies (red hots)
Special Baking Tips for this Giant Christmas Wreath Cookie Recipe
You can melt butter and marshmallows in the microwave rather than on the stove top. Cook on high for 30 seconds at a time and stir. Repeat until mixture is smooth.
You can substitute miniature chocolate-covered candies, like M & M’s, for the red hots.
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