CORN FLAKE CHRISTMAS WREATHS
Steps:
- Line a baking sheet with parchment paper.
- Put 1 inch of water in the bottom of a double boiler or medium-sized saucepan and bring to a bare simmer. Place the white chocolate in the top of the double boiler or in a stainless steel bowl set on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted.
- Remove from the heat and stir in the food coloring. When the chocolate is a uniform green, stir in the corn flakes.
- Drop heaping tablespoonfuls of the corn flake mixture onto the prepared baking sheet. Using the handles of a wooden spoon, make a 1/2-inch hole in the center of each cookie, spreading the cookies to about 3 inches in diameter. Repeat with the remaining mounds, working quickly before the chocolate hardens. Apply 5 M&M's or cinnamon Red Hots to the wreaths while the chocolate is still sticky.
- Place the baking sheet in the refrigerator until the chocolate is completely cooled, about 30 minutes.
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