Cornflake Wreaths

Cornflake Wreaths are one of those treats that instantly put you in a festive mood. They’re chewy, sweet, and a little nostalgic, with that fun pop of green that makes them look like something straight out of a holiday bake sale. The marshmallow and peanut butter combo gives them a soft, sticky texture that holds the cereal together just enough to shape into those cute little wreaths.

What I love most is how unfussy they are. You don’t need special tools or hours of decorating time. Just melt, mix, and shape. Kids love helping with the M&Ms, and adults get a kick out of the retro charm. If you want a quick holiday treat that feels playful without any stress, these wreaths are the way to go.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: If yours is very cold, slice it first so it melts faster and more evenly.
• Marshmallows: Stir often to keep them from scorching on the bottom of the pot.
• Creamy peanut butter: Use a standard creamy style, not natural. Natural peanut butter can separate and make the mixture too oily.
• Vanilla extract: A little extra splash never hurts if you love a stronger vanilla flavor.
• Cornflakes cereal: Gently fold them in to keep some of that light crunch. Crushing them too much will give you a denser wreath.
• Green food coloring: Start with a small amount and build up. Gel color gives you a brighter green without thinning the mixture.
• Mini red M&Ms: Press them in while the mixture is still warm so they stick. Add a couple extras if you want a more decorated look.

How to Make Cornflake Wreaths

• Step One: Line two large baking sheets with parchment paper.
• Step Two: In a large saucepan, melt butter over medium heat. Add marshmallows and stir until completely melted and smooth.
• Step Three: Stir in peanut butter and vanilla until well combined. Remove from heat and mix in green food coloring until you reach your desired shade.
• Step Four: Gently fold in the cornflakes until evenly coated with the green mixture.

• Step Five: Lightly grease your hands (or use a spoon) and scoop about ¼ cup of mixture onto the prepared baking sheet. Shape into small wreaths with a hole in the center.
• Step Six: Press 2–3 red mini M&Ms onto each wreath before the mixture sets.
• Step Seven: Allow the wreaths to cool completely at room temperature until firm.

Variations and Substitutions

• Swap the peanut butter: Use almond butter or sunflower seed butter if you need a nut free option. Just stick with a creamy variety so the mixture holds together.
• Try different cereals: If you don’t have cornflakes, Special K or crispy rice cereal works in a pinch. The texture will be slightly different but still delicious.
• Change up the color: Skip the green and make snowy white wreaths or tint them red for a fun twist. You can also do half the batch green and half white for a mixed platter.
• Use another candy topper: If you can’t find mini red M&Ms, try red hots, cinnamon candies, mini gumdrops or even dried cranberries for a more natural pop of color.
• Add a little sparkle: A sprinkle of white nonpareils or sanding sugar gives the wreaths a frosted look without changing the flavor.

Storage Instructions

• Room Temperature: Store the wreaths in an airtight container for up to 5 days. Separate layers with parchment so they don’t stick together.
• Refrigerator: Not necessary, but you can chill them if your kitchen is warm. Keep them well sealed so they don’t dry out.
• Freezer: Freeze the wreaths in a single layer on a baking sheet until firm. Transfer them to an airtight container or a freezer bag lined with parchment paper between layers. They keep well for up to 2 months. Thaw at room temperature.
• Make Ahead: You can melt the mixture and shape the wreaths a day or two in advance. Add the M&Ms right away, then let them set completely before storing.

Recipe Tips and Tricks

• Work in small batches when shaping: The mixture firms up quickly, so scooping a few at a time makes it easier to keep them soft and workable.
• Lightly grease your hands: A quick spritz of cooking spray or a smear of butter keeps the mixture from sticking to your fingers while you’re shaping.
• Keep the pot on very low heat: If the mixture starts to harden, set the pot back over low heat for a minute. It will loosen just enough to stay easy to scoop.
• Shape the wreaths right on the parchment paper: They can be a bit delicate while warm, so forming them where they’ll cool saves you from trying to move them later.
• Adjust the color gradually: The green deepens as it mixes, so go slowly with the food coloring until you hit the shade you like.
• Make them different sizes: Mini wreaths are adorable on cookie trays, but you can also make a few larger ones for gifting or packaging.

No-Bake Cookies

• Fiddle Diddles
• No-Bake Chocolate Peanut Butter Haystacks
• Ritz Cracker Cookies
• No-Bake Butterscotch Cookies
• Chocolate and Peanut Butter No-Bake Cookies

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