Line a cookie sheet with parchment paper and set aside. Lightly grease your 1/4 cup measuring cup and your hands with butter or cooking spray-this prevents sticking during the shaping process.

In a large pot over medium-low heat, melt the butter completely. Add the entire package of marshmallows, stirring continuously with a wooden spoon until the marshmallows are fully melted and the mixture is smooth with no lumps remaining. This typically takes 3-5 minutes.

Remove the pot from heat. Quickly stir in the green food coloring, mixing thoroughly until the color is evenly distributed throughout the marshmallow mixture. The vibrant green creates that authentic Christmas wreath appearance.

Add all 4 1/2 cups of cornflake cereal to the pot. Gently fold the cereal into the marshmallow mixture using a folding motion rather than stirring vigorously-this helps maintain the cereal’s structure and prevents excessive crushing.

Working quickly (the mixture sets fast), use your greased 1/4 cup measuring cup to scoop portions of the cornflake mixture onto your prepared cookie sheet. Use your greased fingers to shape each mound into a wreath by creating a hole in the center and forming a circular shape. Space them about 2 inches apart.

Immediately press red hots or mini red M&Ms onto each wreath while the mixture is still warm and sticky, arranging them to look like holly berries on a wreath. Work quickly as the mixture begins to set within minutes.

Allow the cornflake wreath cookies to cool completely at room temperature for about 15 minutes until they’re firm to the touch. Once set, carefully transfer them to an airtight container for storage.