No-Bake Wreaths

Cooking Instructions

Line a baking sheet or tray with foil. Using a 3-in.-diameter food can (see Tip) or top of a drinking glass as a guide, trace 6 circles, 2 in. apart, on the foil with a toothpick. Lightly coat foil and inside and outside of a 1/3-cup measure with nonstick spray.

Stir marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in food colors until blended. Remove from heat; gently fold in cornflakes. Working quickly, lightly pack mixture into the prepared 1/3 cup and drop mixture in outlined circle. Push a finger into center of each to make a hole. Let stand until wreaths are firm.

For each bow: Cut off a 4-in.-long piece of Fruit by the Foot; peel off paper backing. Cut lengthwise in thirds.Overlap ends of 2 strips to shape loops. Cut remaining strip in half and press around middle, letting ends hang. Using corn syrup as glue, dab onto back of bows and baking bits; gently press onto wreaths.

Storage tip: Store airtight at cool&&#-35;8200;room temperature up to 3 days.