Rice Krispy Wreath

Instructions

• Generously coat a bundt pan with nonstick spray and line with plastic wrap.
• Melt the butter in a large saucepan or Dutch oven over medium-low heat. Gradually add the marshmallows, stirring occasionally, until completely melted, 10–12 minutes. Add the vanilla, dark green food coloring, and light green food coloring and stir to incorporate. Remove the pot from the heat.
• Add the rice cereal, 1 cup (30 G) at a time, and stir until fully incorporated.
• Transfer the mixture to the prepared bundt pan, pressing lightly to form the wreath mold. Let the mold set at room temperature for 1 hour, then refrigerate for 30 minutes.
• Make the marshmallow topping: While the mold is chilling, cream together the butter and powdered sugar in a large bowl with an electric hand mixer until fluffy, about 1 minute. Fold in the marshmallow fluff, vanilla, and milk until very smooth. Transfer to a piping bag fitted with a small round tip.
• Turn the wreath out onto a platter and remove the plastic wrap. Pipe the marshmallow topping over the wreath, then dust with powdered sugar and decorate with the red candies.
• Slice and serve.
• Enjoy!