Try this Krispie Treat Christmas Trees recipe
- Carbohydrate 656.93484624488 g
- Cholesterol 96.009375039243 mg
- Fat 39.9917900000193 g
- Fiber 2.98567003703995 g
- Protein 30.1512411160551 g
- Saturated Fat 23.6132102052269 g
- Serving Size 1 1 recipe (859g)
- Sodium 3579.44693164628 mg
- Sugar 653.94917620784 g
- Trans Fat 3.30270889976758 g
- Calories 3065 calories
Step-by-step
- To help in forming the cone shape, I took the foam that comes in a waffle cone pack to protect the cones and cut it to make a form to help shape the trees.
- Line a cookie sheet with parchment paper.
- In a medium to large saucepan, melt the butter over low heat.
- Add the marshmallows and stir until completely melted.
- Add enough food coloring to make mixture dark green (it will lighten when cereal is added).
- Remove from heat.
- Add the Rice Crispies cereal and stir until cereal is well coated.
- Allow to set about 4 minutes.
- Butter a your hands and form mixture into cone shapes.
- Place cones onto prepared pan.
- Allow to cool and firm up for several hours.
- Mix powdered sugar, milk and corn syrup in a bowl until smooth.
- Transfer to piping bag or zippered bag to pipe onto cookies.
- Pipe like a garland around each tree.
- Space M&M minis like ornaments onto the garland.
- Pipe a dab of icing on top of tree to act as glue and attach star.
- Place a Reese's upside down on pan. Pipe icing on it and place tree on top.
- Allow to set before serving.
Overheating the marshmallow base ruins the structural integrity of cereal treats, turning a pliable mixture into a hard, brittle block. Melt butter strictly over low heat and add marshmallows only when the fat is fully liquid, stirring continuously until just unified. Sugar molecules seize when subjected to excessive thermal energy, which creates an unpleasant tooth-shattering crunch rather than the desired chewy interior. Add green food coloring directly to the melted marshmallow phase before introducing the cereal, accounting for the lightening effect that the cereal pieces will inevitably introduce. Incorporating the six cups of rice krispies cereal off the heat prevents further cooking of the sugar syrup. Allow the mass to rest for precisely four minutes in the saucepan so the mixture drops to a temperature safe for handling without burning skin. Buttering hands thoroughly creates a lipid barrier that stops the sticky sugar bonds from adhering to skin while molding cones. Shaping requires firm, even pressure to eliminate interior air pockets that cause structural collapse later. Resting the formed cones on parchment paper for several hours ensures complete recrystallization of the sugars, stabilizing the vertical geometry before decoration begins. Blending powdered sugar, milk, and corn syrup produces a high-viscosity royal icing substitute; corn syrup introduces inverted sugars that maintain pliability and prevent the piped garland from hardening into a brittle shell. Piping this glaze requires a steady hand, spacing miniature candies immediately into the wet adhesive surface so they bond permanently as the icing dries. Attaching the inverted peanut butter cups provides a stable base, anchoring the lightweight cereal structures securely to the pan.
