This crispy treat in the form of Christmas holly wreaths is not requires baking and they can be cooked with children. Corn flakes mixed with green mass from marshmallow give a wreath a texture that looks like real foliage. Attach red to the wreaths dragees to simulate holly berries and decorate them with white topping or nonparelly, as if powdering with snow. And bows for wreaths can make from chewing marmalade in the form of ribbons. Put crunchy wreaths on a dish and decorate them with a festive table. друзьями: 
Time: 1 hour. ten min Difficulty: easy Servings: 24 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr marshmallow
- 6 tbsp. l (90 gr.) Butter, cut into pieces
- 1 tsp vanilla extract
- Green gel food coloring
- 6 tbsp. corn flakes
- Small round red candies with cinnamon, for decorating
- Red sour chewing marmalade ribbons, e.g. Rip Rolls, or licorice ropes, cut into pieces of 12 x 0.5 cm., for decorating
- White nonparel, for decoration
Recipes with similar ingredients: marshmallows, butter, vanilla extract, cornflakes, confetti
Recipe preparation:
- Cover 2 baking sheets with parchment. In a large bowl, mix marshmallow and butter and microwave in 50% power at intervals of 30 seconds, stirring until the mass melts, about 1.5 minutes.
- Stir in vanilla and a sufficient amount of food coloring, so that the mixture turns dark green, 10-15 drops. Mix corn flakes to completely cover them.
- Using wet hands, form 24 balls from the mixture 5 cm in diameter. Flatten them on prepared baking sheets and poke a hole in the center of each of them with your finger, forming wreaths. Decorate the wreaths with cinnamon sweets to make berries holly. From red candy stripes, knit simple bows and attach to the wreaths. Sprinkle lightly with non-parel to make snow. Leave the wreaths to solidify at room temperature, approximately for 2 hours, or refrigerate for 30 minutes.
