Growing up, Rice Krispie squares were an exotic treat. Celebratory desserts, at our house, were more likely to be baklava, or kenefe (a sweet cheese pastry made with kadaif), or perhaps melomakarona (Greek honey cookies).

So, I will admit that I have never ever made Rice Krispie treats and the prospect of making these Christmas Cornflake Wreaths was a bit daunting. These aren’t your typical melted mallow-and-cereal treats, though, these are Rice Krispie treats all grown up.

I got this recipe from Nigella Lawson’s cookbook Nigella Christmas, but you can also find the recipe here. Yes, these are a little kitschy but I think that’s half the charm of a holiday dessert.

Despite all the effort I put into Martha Stewart’s chocolate gingerbread house petits fours, these are the treats that got rave reviews when I took them into work. Crunchy, gooey, and the addition of the sesame seeds offset the syrupy sweetness of the marshmallows.

Substitutions: None, however I did include the optional sesame seeds because I have a soft spot for Sesame Snaps.

Would I make these again? Yep. I have all the ingredients and these are a sure-fire favourite. When I was reading online reviews, some people complained these were finicky to make, but I didn’t find there to be a problem. Just keep a small bowl of water handy to wet your fingers as you form the wreaths or things will get super sticky super fast.

Grade: Four stars out of five. Easy and satisfyingly sweet and crunchy, but sophisticated – no. You don’t want to be serving these with espresso after an adult dinner party.