Featured Recipe

Cornflake Wreath Treats

Name: Cornflake Wreath Treats
Prep time: 12 min
Cook time: 4 min
Total time: 32 min
Yield: 16 servings
Ingredients: 5 tablespoons unsalted butter; 8 cups mini marshmallows; 1 teaspoon vanilla extract; Green gel food coloring; 8 cups cornflake cereal; 1/2 teaspoon ground cinnamon; M&M candies; Substitution: Use coconut oil for butter for slight tropical edge; Substitution: Use apple spice mix instead of vanilla and cinnamon for fruity twist

By Kate

Created on 15 January 2026

Crunchy cornflakes wrapped in a gooey marshmallow mix dyed green. Sweet, with a hint of vanilla and a subtle spice when cinnamon is added. Light, crisp textures contrasted with soft, pliable marshmallow binding. Crafted in quick stints but requires hands-on shaping before cooling stiffens it up. Color adjustments give holiday vibes, but swap green dye for orange or red dyes if preferred. Candies, nuts, or dried fruits tossed in while still sticky hold well. Great for batch making, storing airtight to keep freshness. Butter or spray your hands before shaping to keep mixture from sticking. Don’t rely on oven time alone; watch melt stages and textures carefully to avoid burning or tough batches.

Prep: 12 min

Cook: 4 min

Total: 32 min

Serves: 16 servings

dessert snacks holiday

Introduction

Green, sticky, sweet, and crisp. Cornflakes coated in molten marshmallow, elsewhere colored and shaped into wreaths. Butter melts slow over low fire—no scorching or you’ll taste it. Marshmallows caught in glossy sheen, then cornflakes folded in while still molten. The mix thick but pliable. Quick hands shape spoonfuls into circles before cooling hardens. M&Ms or cinnamon thrown on for bite and festivity. Parchment lined baking sheet ready underneath for tidy drop and shaping. Check texture not time; look for glossy coating on flakes, warm-but-not-burning marshmallow, pliable dough. The method requires a good eye, steady hands, and patience. Resist temptation to crank heat or you ruin batch. These aren’t just kids’ treats but lessons in marshmallow chemistry, heat control, and texture balance. Make a batch fast for gifting or snack stash but keep stored airtight with separation layers or sticky mess waits. Butter your palms, or go glove—always prevents frustration during shaping. Sub in coconut oil for butter to switch flavor profile, or switch up spice for a twist. Control steps well and you get a satisfying crunch wrapped in soft sweetness.

Ingredients

5 tablespoons unsalted butter

8 cups mini marshmallows

1 teaspoon vanilla extract

Green gel food coloring

8 cups cornflake cereal

1/2 teaspoon ground cinnamon

M&M candies

Substitution: Use coconut oil for butter for slight tropical edge

Substitution: Use apple spice mix instead of vanilla and cinnamon for fruity twist

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About the ingredients

Butter must melt slowly over low heat—anything hotter risks sudden browning causing off aromas and bitterness. Unsalted butter preferred; salted can throw off taste balance. Marshmallows—mini ones melt faster and more evenly, but large chunks torn small also fine. Avoid puffed marshmallow varieties, as different sugar content changes melt behavior. Vanilla extract adds aroma; quality matters but pure or imitation both work. Use gel food coloring to avoid thinning marshmallow mixture; liquid dyes inject too much moisture, causing soggy crumbs. Cornflakes selection matters—plain cornflakes preferred over frosted or sweetened to avoid excess sweetness and sogginess. Cinnamon powder adds subtle warmth; skip if flavor clash possible. Candy decoration is flexible—M&Ms for color contrast but nuts, raisins, or seeds can work too. Butter or spray your hands before shaping to prevent sticking. Gloves are cheaper cleanup and prevent contamination. Storage needs airtight containers with parchment separation to keep crispness while preventing stuck treats.

Method

Preparation

Start by lining a large baking sheet with parchment or wax paper. No rush here—neat surface prevents sticking, critical for easy cleanup.

Melt and Mix Marshmallow Base

Place a heavy-bottomed saucepan over very low heat. Add butter. Let it melt slowly, no foam or browning. Hot spots? Stir gently to prevent butter solids from burning—easy to ruin batch here.
Once butter is fully melted, drop in marshmallows. Stir constantly—listen for faint pop and gooey bubbles forming. Watch texture transform from solid lumps to glossy, smooth mass. Add vanilla extract here. Immediately pull off heat once all marshmallows melt to prevent tough texture from overheating.
Add green gel coloring slowly, mixing till color is uniform. Use gel, not liquid dye—too much moisture messes with consistency.

Coating Cornflakes

Add cornflakes in chunks. Fold gently—breakage lessens if done softly but completely coat each flake. The key here: clammy but not soggy. Stop when every flake has an even sheen of marshmallow glue.

Shaping and Decorating

Use a tablespoon to scoop mixture onto the lined sheet. Let it cool a moment until warm but not scorching—burns happen fast. Best to butter or spray hands; non-powdered gloves are even better. Quickly flatten mound and form a small ring, pushing gently to avoid cracking.
Before mixture firms up completely, press cinnamon sprinkle or M&M candies lightly onto wreaths. They stick best while tacky. If mixture cools too much, candies won’t stay put.

Setting and Storage

Leave wreaths at room temperature until fully set—firm but not stale. Avoid refrigeration; moisture alteration ruins crunch.
Stack between parchment or wax sheets in an airtight container to prevent sticking or crushing. Keep in cool dry space; no humid kitchens or they’ll turn clumpy.

Tips and Tricks

Butter substitute: Coconut oil adds subtler flavor plus tropical aroma but melts faster. Watch texture carefully.
Flavor twist: Swap vanilla-cinnamon for apple spice blend and toss dried cranberries with cornflakes. Seasonal upgrade for fall.
Too sticky? Short chill used hands or sprayed gloves will help shaping. Overcooked marshmallow turns tough and brittle—constant stirring and low heat are musts.
If mix stiffens mid-shaping, microwave 10 seconds and remold quickly.
Want red wreaths? Use red gel food coloring. Orange? Mix red and yellow gels. Limits artificial liquid dyes that can gum up texture.
Store leftovers no longer than 3 days for best crisp-soft contrast.

Technique Tips

Slow and steady heat to melt butter. Low and constant, you can feel it turning clear then swirling with foaming bits. Add marshmallows in batches if needed, stirring to avoid clumps. Vanilla last to keep aroma fresh. Remove immediately after marshmallow fully smooth and melted—overheated marshmallow toughens quickly. Add gel food coloring in small increments; don’t flood mixture. Folding cornflakes gently is key—too hard and flakes crush, making dense clusters. Work quickly once coating begins; marshmallow cools fast and stiffens, making shaping impossible. Shape using tablespoon scoops, pat into rounds then pinch middle to form wreaths. Don’t press too thin, or wreaths dry brittle. Candies added right after shaping stick firmly; waiting too long means they slip off. Allow to cool fully on flat sheet undisturbed. Store in airtight container, layering sheets of parchment between trays or stacked wreaths. If treats soften or stick later, dry crispness is lost—add fresh airtight seal or recreate batch rather than risking soggy mess. Don’t refrigerate; moisture ruins texture.

Chef's Notes

💡 Butter must melt slowly. No bubbling; heat low. Foaming means trouble, flavor damage. Better texture results. Stir regularly, prevent burning.
💡 Use gel food coloring. Avoid adding too much moisture. This messes with marshmallow handling. Better consistency. Color your treats. Have fun.
💡 Adding M&Ms right after shaping helps. Press down gently. They stick best when wreath is still tacky. If cooled too much, they fall off.
💡 Cornflake choice matters. Opt for plain. Frosted – way too sweet. Gives soggy texture. Stick with plain for best results. You'll notice difference.
💡 Store in airtight container. Always layer parchment between treats. Prevents sticking. Soggy treats – not desirable. No fridge; moisture ruins crunch.