Ingredients
nonstick cooking spray,for greasing
3sticksunsalted butter
24ozmini marshmallows,(680 g)
1tspvanilla extract
¼tspdark green food coloring
¼tsplight green food coloring
9cupsrice cereal,(270 g)
8tbspunsalted butter,softened
1cuppowdered sugar,(110 g)
7ozmarshmallow fluff,(200 g)
1tspvanilla extract
1tbspmilk
¼cuppowdered sugar,(25 g)
2tbsphard red candy
Preparation
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, for 10 to 12 minutes until completely melted.
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 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.
While the mold is chilling, cream together the butter and powdered sugar in a large bowl with an electric hand mixer for about 1 minute until fluffy.
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!
