Christmas Wreaths

I think most people would agree with me when I say there are "grown-up" desserts and their are "kid" desserts.  If you don't spend very much time with children, then it may surprise you to know that they are rarely thrilled by a Mint Chocolate Truffle Tart, or by a Meyer lemon souffle.  In fact, they will choose white confetti cupcakes from a box every time.



With Christmas fast approaching, many of you will be attending (or hosting) parties, and if children are attending then you will surely want these on your menu.  You may even want them for those of us who never really grew up.

Now, I can enjoy a Meyer lemon souffle with the best of them, but every once in a while, I get a real kick out of a sticky, gooey kid dessert.  Something made of strange colors or shapes.  Something that rarely appears to be real food.  With a dash of vanilla and salt, this particular recipe tries to be a little adult friendly.  Although it is green and red.  

Christmas Wreaths

Adapted from my Mother's recipe and from Smitten Kitchen 

1 10-ounce bag of marshmallows 

4 ounces (1 stick) butter

6 cups cornflakes

1/4 teaspoon flaky salt

1/2 teaspoon vanilla extract

7-10 drops green food coloring

Cinnamon red hots (found at most grocery stores in the cake decorating isle)

Line two cookie sheets with parchment paper.

Heat butter in a large pot, over medium-low heat.  Continue cooking melted butter, stirring frequently, until it begins to brown and smell nutty (about 3-5 minutes).  Be careful when browning butter, as it can easily transition from browned to burned in very little time.

When butter is browned, turn heat off and immediately add marshmallows and vanilla extract.  Stir the marshmallow mixture until fully melted (this may take a few minutes).  When the marshmallows are melted, add green food coloring until the desired shade of green is acquired.  Add cornflakes and salt, stirring until fully coated.  Let mixture cool briefly, until warm to the touch (so as not to burn your hands).

With oiled hands, shape cornflake mixture into wreath shapes (use about 1/2 to 2/3 cup of the cornflake mixture for each wreath).  Work quickly as the mixture is very sticky and will set as soon as it cools.  When cookies are shaped, press the red hots on top.  Let cool completely before serving.