Clinkers Rocky Road Wreath (Christmas recipe)

Want a totally delicious, ridiculously over the top Christmas dessert recipe? This Clinkers Rocky Road Wreath is exactly that and so much more! Filled with Peanut M&Ms, Clinkers, Jaffas, marshmallows, crushed peanuts, coconut and chocolate… this is one super decadent treat!

A few weeks ago I saw this Rocky Road Wreath by Phoodie on Facebook. Phoodie is an Australian food blogger as well, and we both share a love of trashed up treats! And by trashed up, I mean totally over-the-top, ridiculously crazy, and incredibly delicious sweet things. As soon as I saw it, I knew I had to make one myself. So I asked the lovely Phoodie if I could recreate her Rocky Road Wreath for Bake Play Smile… with a few little changes of course!

Clinkers Rocky Road Wreath

By now you are all probably well aware of my love for Clinkers! In fact, my Clinkers Slice was the most popular recipe on Bake Play Smile during 2014 and was shared over 40,000 times. So apparently I’m not the only one with a slight Clinkers obsession. Anyway, I decided that I would have a play around with Phoodie’s awesome Rocky Road Wreath by including my favourite chocolate treat – Clinkers! And because I’m such a lovely wife, I decided that it was only fair to include my husbands favourite type of chocolate too… Peanut M&Ms. Hehe see what I mean about my love of a trashed up dessert!

Clinkers Rocky Road Wreath

I kept most of the ingredients the same as the original recipe (because it’s super fab as is), but I substituted the Jaffas inside the wreath for Clinkers (which I cut in half) and I also used Peanut M&Ms too. This Clinkers Rocky Road Wreath recipe is amazing, but dear oh dear, I’m pretty sure I could feel my thighs expanding just by making it!

Clinkers Rocky Road Wreath

On the top of the Clinkers Rocky Road Wreath I used white chocolate, crushed up Clinkers (to make it look pretty!!) and then spearmint leaves cut in half with Jaffas to look like holly.

Clinkers Rocky Road Wreath

Clinkers Rocky Road Wreath

To say I’m in love with this whole rocky road wreath idea is the worlds greatest understatement. I totally LOVE it. It’s like a chocoholics dream.

As Phoodie said in her original recipe, it’s really important to butter the bundt tin really well so that the rocky road wreath comes out easily. Other than that, there’s really no tricks. This is one super simple recipe! It looks amazing, but you could literally make it with your eyes closed (go on, I dare you).

Clinkers Rocky Road Wreath

Whether you’re after a really cool Christmas dessert to take to a party, or are just looking for some inspiration for your Christmas lunch, then this is just the best recipe ever. It will last up to a week stored in an airtight container in the fridge, so thankfully you don’t have to eat it all at once… which to be honest, would be virtually impossible (even for this little chocoholic).

Clinkers Rocky Road Wreath

Enjoy! xxx

Clinkers Rocky Road Wreath

 

Clinkers Rocky Road Wreath

Want a totally delicious, ridiculously over the top Christmas dessert recipe? This Clinkers Rocky Road Wreath is exactly that and so much more! Filled with Peanut M&Ms, Clinkers, Jaffas, marshmallows, crushed peanuts, coconut and chocolate... this is one super decadent treat!
Course Chocolate, Christmas, Dessert
Cuisine Chocolate, Christmas, dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 16
Author Bake Play Smile

Ingredients

  • Butter for greasing the bundt tin
  • 180 g Mini Marshmallows
  • 1 cup crushed peanuts
  • 1 cup desiccated coconut
  • 3/4 cup halved Clinkers
  • 1/2 cup Peanut M&Ms
  • 750 g Dark Chocolate melts
  • 100 g White Chocolate melts
  • 6 spearmint leaves halved
  • 6 jaffas
  • 1/4 cup crushed Clinkers

Instructions

  1. Grease a 24cm bundt tin with butter (make sure to grease it really well so that the rocky road wreath comes out!).
  2. Crush 1/4 cup of Clinkers in a food processor and set aside.
  3. In a large bowl, place the Peanut M&Ms, the halved Clinkers, mini marshmallows, coconut and crushed peanuts.
  4. Mix until well combined.
  5. Meanwhile, melt the dark chocolate in the microwave for 3 and 1/2 minutes on 50% power, stirring every 30 seconds (be careful not to overcook). You could always use a double boiler on the stovetop to melt your chocolate too.
  6. Pour the melted chocolate over the other ingredients and stir quickly.
  7. Spoon the rocky road mixture into the prepared Bundt tin and press down firmly (I used the palm of my hand).
  8. Place the wreath into the fridge to set for 2-3 hours.
  9. Take the rocky road wreath out of the fridge and leave to come to room temperature.
  10. Place a chopping board over the top of the bundt tin and turn over.
  11. Place the board down firmly and (hopefully) the rocky road wreath will come out.
  12. If it's a little stuck, rub your warm hands over the outside of the tin to loosen it from the edges. You can also gently use a knife to loosen it.
  13. Leave the rocky road wreath on the chopping board.
  14. Melt the white chocolate in the microwave for 2 and a half minutes on 50% power (stirring every 30 seconds).
  15. Drizzle the white chocolate over the top of the wreath in a zig zag pattern.
  16. Sprinkle over the crushed Clinkers.
  17. Place a small blob of melted white chocolate into the top of the wreath and 'glue' a Jaffa and two spearmint leaves on (as pictured).
  18. Repeat with the remaining 5 Jaffas and spearmint leaves.
  19. Store in an airtight container in the fridge for up to a week.
  20. *Please note that the Jaffas will lose some of their colour after being placed in the fridge. If you want them to appear vibrantly red, simply 'glue' them on just before you need the wreath to be ready.

Clinkers Rocky Road Wreath – Thermomix Instructions:

1. Grease a 24cm bundt tin with butter (make sure to grease it really well so that the rocky road wreath comes out!).
2. Crush 1/4 cup of Clinkers in the TM bowl by pressing Turbo 5-10 times.
3. In a large bowl, place the Peanut M&Ms, the halved Clinkers, mini marshmallows, coconut and crushed peanuts.
4. Mix until well combined.
5. Meanwhile, grate the chocolate on Speed 8 for 15 seconds and then melt on 50 degrees, Speed 3 for 5 minutes (scraping down the sides occasionally).
6. Pour the melted chocolate over the other ingredients and stir quickly.
7. Spoon the rocky road mixture into the prepared Bundt tin and press down firmly (I used the palm of my hand).
8. Place the wreath into the fridge to set for 2-3 hours.
9. Take the rocky road wreath out of the fridge and leave to come to room temperature.
10. Place a chopping board over the top of the bundt tin and turn over.
11. Place the board down firmly and (hopefully) the rocky road wreath will come out.
12. If it’s a little stuck, rub your warm hands over the outside of the tin to loosen it from the edges. You can also gently use a knife to loosen it.
13. Leave the rocky road wreath on the chopping board.
14. Melt the white chocolate in the TM bowl on 50 degrees, Speed 3 for 3 minutes (or until melted).
15. Drizzle the white chocolate over the top of the wreath in a zig zag pattern.
16. Sprinkle over the crushed Clinkers.
17. Place a small blob of melted white chocolate into the top of the wreath and ‘glue’ a Jaffa and two spearmint leaves on (as pictured).
18. Repeat with the remaining 5 Jaffas and spearmint leaves.
19. Store in an airtight container in the fridge for up to a week.
*Please note that the Jaffas will lose some of their colour after being placed in the fridge. If you want them to appear vibrantly red, simply ‘glue’ them on just before you need the wreath to be ready.