Have you ever seen a wreath made out of dried corn cobs? They are so beautiful, with their jewel like rows of multi-color corn kernels and tails of wispy, fragile dried husks. The only down-side? They aren’t made of chocolate and peanut butter, which (as you and I know) makes everything better.
Follow this simple tutorial to make your very own edible corn wreath. You can find dried corn husks in the produce section of most grocery stores, or in the Hispanic foods isle. We used them to make our very own corn husk cups for these chocolate/peanut butter filled, chocolate chip lined corn cobs. The cobs are structured with pretzel sticks so that each cob ends up the same size.
Note that these wreaths are meant to be laid out on a table. Don’t try hanging them up or your corn cobs will end up on the floor!
What You Need
- 20-25 Dried Corn Husks, equal in size (can be found in the produce section or Hispanic food section of grocery stores)
- 1 cardboard round, about 10 inches in diameter (I used a round cake board, found in the cake decorating section of craft or some grocery stores)
- Hot Glue Gun
- Glue Sticks
- 11-12 Triple Chocolate Corn Cookies (recipe at the bottom of the post)
How To Create Your Wreath
Cut a hole in your cardboard round that is about 3 inches in diameter. Using the hot glue gun, glue the wider sides of about 9 corn husks to the center of the board with each husk slightly overlapping the next until the whole board is lined with corn husks (points of husks should be facing outward).
Wrap each husk around the circle by bringing the point of each husk in and over the circle, through the hole, and back around the where the husk starts. Glue the tips of the husks down against the cardboard. When you are finished, the whole cardboard round will be wrapped in corn husks. Set aside.
Stack the remaining corn husks on top of each other. Starting at the bottom of the widest part of the husks, cut out a triangle that goes from the bottom of the husk to the center of the husk, and back down to the bottom on the other side of the husk. Discard lower triangle.
Wrap one side of the bottom of the husk halfway up the husk and hot glue, pressing with your finger to set (be careful!).
Wrap the other side of the husk around the curve of the side that was just wrapped and around to the mid back of the husk. Hot glue and press with finger to set. Repeat with remaining husks.
Glue the bottoms of the little corn “cups” that you just made to the husk-wrapped wreath so that the open ends of the cups are facing outward and the pointed ends are facing inward. Place as many cups as you can fit all the way around the wreath.
Hot glue each cup to the wreath to secure.
Triple Chocolate Corn Cookie Recipe
- ½ cup Creamy Peanut Butter
- ¼ cup HERSHEY’S Chocolate Spread
- 1 cup Powdered Sugar
- 1 ½ tablespoons Butter, softened
- 11-12 Pretzel Sticks
- HERSHEY’S Milk Chocolate Chips
- HERSHEY’S Dark Chocolate Chips
- HERSHEY’S White Chocolate Chips HERSHEY’S Reeses Peanut Butter Chips
- HERSHEY’S Reeses Peanut Butter Chips
Makes about 12 corn cob cookies
Place the peanut butter, HERSHEY’S Chocolate Spread, powdered sugar, and softened butter in a bowl. Using clean hands, mix everything together until a firm “dough” is formed. Dough should be smooth with no lumps remaining.
Break off about 2 tablespoons of dough and roll it into a ball with the palms of your hands. Take a pretzel stick and wrap the dough around the center of the stick. Roll the dough until it covers the entire pretzel stick. Use your fingers to pinch the dough around the tips of the pretzel so that no pretzel is showing. The dough should be wider in the middle and thinner at the ends as this is your base for your corn shaped treat.
Alternating colors, press the peanut butter, dark chocolate, milk chocolate, and white chocolate chips into the corn cob shaped dough in rows, until the entire cob is covered. Repeat with remaining dough and chips.
Place the corn cobs in the cups of the corn husk wreath and serve!
This post is sponsored by HERSHEY’S.