Christmas Rice Crispy Wreaths

One of my absolute favourite parts of Christmas is seeing everyone's creative festive recipes on all my social media platforms. For some reason Christmas seems to bring out the baker in everyone - if only we kept up that momentum all year round! My Pinterest board certainly gets it's best workout during December; from cookie recipes to how to make the perfect turkey gravy, to DIY ornaments and Christmas Day table settings. This particular creation has been all over my Pinterest and while it's not the type of baking I'm usually in to (I use the term 'baking' loosely because there is no actual baking involved), I felt like Uncle Google Algorithm was dying to see my take on these rice crispy treats.

In Australia, these are bought from the supermarkets in the form of an LCM bar - as a general rule, we don't make our own. I was converted at Disneyland, when I saw all the different shapes the rice crispy treats were moulded in to. I don't believe the traditional recipe included white chocolate, but it would be a crime to not incorporate chocolate in a very much kid based recipe.

These are a super easy way to get the kid's involved in the kitchen during Christmas (even my particular self will allow the nieces and nephews to decorate a few this year). You will definitely want to melt the marshmallows and chocolate yourself, but the mixture cools quite quickly and is safe for little hands to push into the moulds. If you don't have a donut tin, why are you sitting around reading recipes? Go out and buy one! Or, you can use a baking tray and mould the wreaths around a shot glass.

Ingredients:

• 1/2 Cup Marshmallows

• 1/4 Cup White Chocolate Melts

• 1 Cup Rice Bubbles

• 4 Drops Green Food Colouring

Let's Make These Wreaths:

1. Grease a donut tin with butter and set aside.

2. In a ceramic bowl, microwave the marshmallows and chocolate together in 20 second intervals and stir between blasts.

3. In a large mixing bowl, mix rice bubbles and green food colouring until evenly distributed.

4. Add the marshmallow mixture and stir with a metal spoon until incorporated.

5. Press the mixture into donut tins, making sure to leave the top flat. You don't want these too dense, so don't compact the mixture too much.

6. Cool in fridge for 20 minutes, then pop out of moulds and decorate as desired.