Place the marshmallows and butter in a large microwave-safe bowl.
Microwave on high for 1 minute, stir to combine. Continue until everything is melted and smooth, this should only take 2-3 intervals.
Add the vanilla and salt, mix to combine. Add the food coloring a little at a time until you get the desired color you want.Mix in the Rice Krispies cereal. Stir until combined really well.
Line a sheet tray with parchment paper. Add ¼ cup scoops of the mix onto the sheet tray, I like to use a large cookie scoop for this and I spray the scoop with neutral flavored cooking spray to make sure the mixture doesn’t stick.
Spray your hands with cooking spray, you can also use butter. Compact the scoop between your hands, place it back on the sheet tray, and with your index finger, make a hole through the center. Form them into circles, repeat with all the scoops.
Decorate with the cinnamon candies and sprinkles, gently pressing them in to stick. Serve and enjoy!
You can use this same recipe but substitute with cornflake cereal instead of Rice Krispies cereal.
For this recipe, I like to use the gel food coloring because it is so vibrant. You get a really rich color with gel food coloring as opposed to the liquid food coloring. I try to get a really deep green color but you can use liquid food coloring if that is all you can find. Just note that it may not turn out as deep a green as you see in my photos.
To store your Rice Krispies Christmas wreaths, stack them in an airtight container. Place a sheet of wax paper in between each layer to keep them from sticking, then seal the top. These treats can be stored (in an airtight container) at room temperature for up to 3 days, or freeze the treats for up to 6 weeks.