“These look fabulous, keep well, require no baking, have very few ingredients and are simple to make with the kids. They're from A BAKER'S FIELD GUIDE TO CHRISTMAS COOKIES by Dede Wilson.”
30 wreaths

Ingredients Nutrition

  • 20 ounces white chocolate
  • 1 teaspoon green food coloring
  • 5 cups corn flakes
  • 3 tablespoons red-hot candies


  1. Line 2 cookie sheets with parchment paper and coat with non-stick spray.
  2. Melt broken-up chocolate in microwave or in the top of a double boiler, stirring until smooth.
  3. Stir in green food colouring,then add slightly crushed corn flakes, mixing until they're coated.
  4. Drop onto cookie sheets by generously rounded tablespoon, one inch apart.
  5. Dip a chopstick in warm water, stick down in center of each mound, and make circular motions until you create a hole and form a wreath.
  6. While still moist, arrange a few cinnamon red-hot candies on the wreaths to mimic holly berries, using three to five each.
  7. Place sheets in refrigerator until wreaths are cooled and firm.
  8. Will keep a month in the refrigerator.

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