Rice Krispie Wreath
Yield: 12-16 Slices
A few key tips and tricks give these Rice Krispie treats an especially soft and buttery texture, while the wreath decorations make them a perfect addition to the holiday table!


  • 16 ounces (454g or 10 cups) mini marshmallows*, divided use – place 1 cup (45g) aside
  • 6 tablespoons (84g) salted butter**
  • 1 teaspoon (5ml) vanilla
  • 6 cups (164g) Rice Krispies
  • Decorations: Green sanding sugar and mini red and green M&Ms


  1. Helpful hint: Before starting, make sure to choose a large pot (or bowl if using microwave option) that’s big enough to later stir in the Rice Krispies and reserved marshmallows to reduce cleanup later.

    Stovetop option: Melt butter (and added salt if using unsalted butter) over low heat. As soon as it is melted, add 5 cups of marshmallows and stir to coat them in the butter. Continue to melt over low heat (for best outcome, don’t be tempted to rush it by turning up the heat), stirring occasionally. Microwave option: The previous step can be done in the microwave by melting for 30 seconds at a time, and stirring between each time.

    When you see just a few tiny bits of marshmallow remaining, remove from the heat and immediately stir in the vanilla, followed by the Rice Krispies and reserved marshmallows. For best texture, take care not to overmix.

    Liberally spray a Bundt pan with nonstick spray (a 10-inch bundt will be large enough to hold all of the filling. An 8-inch Bundt pan works too, although in that case there will be leftover mixture – see below for leftover ideas…or snack on it as is!).

    Line the pan with plastic wrap (this may take more than 1 piece of wrap to cover the unique shape). Using lightly damp fingers to prevent sticking, fill the pan evenly with the mixture. For the lightest, most pillowy texture, take care not to compact it too hard.

    Let the pan sit at room temperature for 1 hour, then place in the fridge for 30 minutes.

    Take the Bundt pan out of the fridge and flip onto a flat surface for decorating. Remove the wrap and top with green sanding sugar and dot with red and green mini M&M’s. This is a great step for kids (or kids at heart!) to help out.

    The wreath as a whole makes a pretty tablescape. When ready to eat, use a sharp knife (I like a serrated bread knife) to cut into 12-16 slices, as you would for a Bundt cake.


*If using unsalted butter, add ¼ teaspoon salt when melting for optimal flavor.

**In a pinch, large marshmallows may be used. However, the added cup of whole mini marshmallows at the end does provide extra special texture. For measuring purposes, a standard 12-ounce bag of large marshmallows is 340 grams, so either a 16-ounce bag or two smaller bags will be needed.

Prefer traditional squares? For thick squares, use an 8-inch square pan. A 9-inch square pan may be used for thinner treats.

Prefer a half batch? The recipe scales down easily and makes nice, thick treats in a 9×5 loaf pan. There will be leftover marshmallows when making a half batch, which are perfect for hot chocolate – or use instead of sticky Fluff for peanut butter and marshmallow sandwiches!

More recipes at FountainAvenueKitchen.com