White Chocolate and Peppermint Christmas Wreath Cookies
1/2cup1 stick unsalted butter, plus one tablespoon at room temperature
1 10-ouncepackage of miniature marshmallows
1 1/2teaspoonpeppermint extract
2teaspoonsgreen food coloring
1cupwhite chocolate chips
4cupstoasted rice or corn flake cereal
1/4 to 1/3cupchewy cinnamon candiessuch as Hot Tamales® cut in half
Prepare baking sheet with wax paper. Butter wax paper and set aside.
In large saucepan or Dutch oven, melt 1/2 cup butter over medium heat. Add marshmallows and stir continuously until melted, scraping sides of pan so sugar crystals don’t form.
Turn heat to low. Add peppermint extract and green food coloring and mix well. Add white chocolate chips and stir until melted. Add cereal and mix well until all cereal flakes are well coated.
Coat hands with some of remaining tablespoon of butter. Take about 1/4 cup of cereal mixture and form wreath shapes on wax paper coated baking sheet. Decorate each wreath with 3-6 cinnamon candy halves, cut side down.
Allow to cool for about an hour before serving. Store in an airtight container in single layers separated by wax paper or on baking sheet covered in plastic wrap for 4-5 days.
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