This Clinkers Rocky Road Wreath is the ultimate Aussie Christmas dessert! No-bake and make-ahead, it's packed with marshmallows, peanuts, coconut and iconic Clinkers, all shaped into a festive wreath and finished with a drizzle of white chocolate. 🎄✨
Looking for more easy no-bake Christmas treats? My Strawberry Trifle and individual Christmas Cheesecakes are both guaranteed crowd-pleasers that can be made ahead too.
A Quick Look At The Recipe
✅ Recipe Name: Clinkers Rocky Road Wreath
🕒 Prep Time: 20 minutes + 2-3 hours chilling
🎄 Perfect For: Christmas parties, dessert table centrepiece, edible gifts
🍫 Serves: 16-20
🥣 Main Ingredients: dark chocolate, Clinkers, marshmallows, peanuts, coconut
⭐ Why You'll Love It: No-bake, make-ahead, looks like a million bucks and tastes even better.
SUMMARIZE & SAVE THIS CONTENT ON
Have made this for Christmas for the past 3 years. It's a huge hit and looks so lovely on the table. Thank you so much for this very popular recipe!
- Kathryn
Three years running - can't argue with that! If you're a rocky road fan, you'll also love my Mint Rocky Road and White Chocolate Rocky Road - both have that gorgeous festive look that's perfect for Christmas gifting too.
Why You're Going To Love This Recipe
- 🎄 A true showstopper - looks absolutely stunning on the Christmas table with minimal effort.
- ⏱️ No baking required - just melt, mix and chill. Done.
- 🍫 Loaded with texture - crunchy, chewy and chocolatey in every single bite.
- 🎄 Make it ahead - up to 3 days in advance. Christmas Day stress? Gone.
- 👩👧 Perfect for kids to help make - messy, fun and completely foolproof.
Jump to:
Rocky Road Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Mini marshmallows - can't find mini? Just chop regular ones into smaller pieces.
- Clinkers - an Aussie classic! The crunchy shell and fizzy centre are what make this recipe. If you can't find them, Smarties or M&Ms work in a pinch.
- Peanut M&Ms - adds extra crunch and a bit of nuttiness. Regular M&Ms are fine too.
- Dark and white chocolate - use melts or cooking chocolate for a smooth, easy melt. The dark chocolate goes in the base; the white is for drizzling over the top.
- Spearmint leaves & Jaffas - these create that classic Christmas holly look. So cute, so Australian.
Variations
- Nut-free - swap peanuts and peanut M&Ms for crushed biscuits or pretzels.
- Gluten-free - make sure all lollies and chocolate are certified gluten-free.
- White chocolate version - use white chocolate instead of dark for a sweeter, creamier result.
- Extra festive - add dried cranberries or red and green M&Ms for even more Christmas colour.
How To Make Clinkers Rocky Road Wreath
Melt, mix, press and chill - it really is that simple. Here's how to do it.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melt the chocolate: Melt the dark chocolate in the microwave in short bursts, stirring between each until smooth.
- Mix the dry ingredients: In a large bowl, combine the marshmallows, peanuts, coconut, Clinkers and peanut M&Ms.
- Combine: Pour the melted chocolate over the mixture and stir quickly to coat everything evenly.
- Shape the wreath: Spoon the mixture into a greased bundt tin and press down firmly. Refrigerate for 2-3 hours until completely set.
- Turn out: Carefully invert onto a large flat plate or board. If needed, gently loosen the edges or warm the outside of the tin slightly to release it.
- Melt and drizzle: Melt the white chocolate in the microwave in short bursts until smooth, then drizzle over the wreath.
- Sprinkle: Scatter the crushed Clinkers over the top.
- Decorate: Arrange Jaffas and spearmint leaves to create a holly effect. Step back and admire your work.
Recipe Tips
- Use good-quality melting chocolate for the smoothest, glossiest finish.
- Grease the tin really well - this is key to keeping the wreath shape intact when you turn it out.
- Press the mixture in firmly - pack it tight so it doesn't crumble when sliced.
- Add decorations just before serving if you want the colours to stay vibrant.
- Let it sit at room temperature for 10-15 minutes before slicing for cleaner cuts.
- Use a sharp knife warmed in hot water for neat slices.
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 3 months - note the decorations may fade slightly after freezing.
Clinkers Rocky Road Wreath FAQs
Absolutely! It's perfect for making 1-3 days in advance and storing in the fridge. If you're making it ahead, wait until just before serving to drizzle with white chocolate and add the decorations so they stay fresh and vibrant.
Any chocolate-coated candy works beautifully - Smarties, M&Ms or even chopped up chocolate bars. Clinkers are a distinctly Aussie lolly so if you're making this overseas, Smarties are your best bet for that same crunch and colour.
Yes! Simply leave out the peanuts and swap the peanut M&Ms for extra marshmallows, crushed biscuits, pretzels or your favourite chocolate bars or sweets.
A bundt tin gives the neatest wreath shape and makes it easy to press the mixture in firmly. But if you don't have one, you can use a round 20cm springform tin or baking tin with a glass or jar placed in the middle to create the hole. You can also shape it free-form on baking paper - it won't be as perfect but it'll still taste amazing.
More Christmas Dessert Recipes
Looking for more festive inspiration? Here are some of my favourite easy Christmas desserts to keep the celebrations sweet! 🎄
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Clinkers Rocky Road Wreath
Ingredients
- butter for greasing the bundt tin
- 180 g mini marshmallows or chop regular size
- 1 cup crushed peanuts
- 1 cup desiccated coconut
- ¾ cup Clinkers halved
- ½ cup peanut M&Ms
- 750 g dark chocolate
- 100 g white chocolate
- 6 spearmint leaves halved
- 6 jaffas
- ¼ cup Clinkers crushed
Instructions
Conventional Method
- Grease a 23cm bundt tin with butter (make sure to grease it really well so that the rocky road wreath comes out easily!)
- Crush ¼ cup of Clinkers in a food processor and set aside.
- In a large bowl, place the peanut M&Ms, the halved Clinkers, mini marshmallows, coconut and crushed peanuts.
- Mix until well combined.
- Meanwhile, melt the dark chocolate in the microwave for 4 minutes on 50% power, stirring every 30 seconds (being careful not to overcook).
- Pour the melted chocolate over the other ingredients and stir quickly.
- Spoon the rocky road mixture into the prepared bundt tin and press down firmly (with the palm of your hand or the back of a spoon).
- Place the wreath into the fridge to set for 2-3 hours.
- Take the rocky road wreath out of the fridge and allow to come to room temperature.
- Place a chopping board over the top of the bundt tin and turn over.
- Press the board down firmly and the rocky road wreath will come out. 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.
- Leave the rocky road wreath on the chopping board.
- Melt the white chocolate in the microwave for 3 minutes on 50% power (stirring every 30 seconds), or until melted.
- Drizzle the white chocolate over the top of the wreath in a zig zag pattern.
- Sprinkle over the crushed Clinkers.
- Place a small blob of melted white chocolate into the top of the wreath and place a Jaffa and two spearmint leaves on (as pictured). Hold in place until they have set firm.
- Repeat with the remaining 5 Jaffas and spearmint leaves.
- 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 use melted chocolate to hold them in place just before you need the wreath to be ready.
Thermomix Method
- Grease a 23cm bundt tin with butter (make sure to grease it really well so that the rocky road wreath comes out!).
- Crush ¼ cup of Clinkers in the Thermomix bowl by pressing Turbo 5-10 times.
- In a large bowl, place the peanut M&Ms, the halved Clinkers, mini marshmallows, coconut and crushed peanuts. Mix until well combined.
- Meanwhile, grate the chocolate for 15 seconds on Speed 8 and then melt for 5 minutes, 50 degrees, Speed 3 (scraping down the sides occasionally). Pour the melted chocolate over the other ingredients and stir quickly.
- Spoon the rocky road mixture into the prepared bundt tin and press down firmly (with the palm of your hand or the back of a spoon).
- Place the wreath into the fridge to set for 2-3 hours.
- Take the rocky road wreath out of the fridge and allow to come to room temperature.
- Place a chopping board over the top of the bundt tin and turn over. Place the board down firmly and the rocky road wreath will come out. 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.
- Leave the rocky road wreath on the chopping board.
- Melt the white chocolate in the Thermomix bowl for 3 minutes, 50 degrees, Speed 3 (or until melted). Drizzle the white chocolate over the top of the wreath in a zig zag pattern.
- Sprinkle over the crushed Clinkers.
- Place a small blob of melted white chocolate into the top of the wreath and place a Jaffa and two spearmint leaves on (as pictured). Hold in place until they have set firm. Repeat with the remaining Jaffas and spearmint leaves.
- Store in an airtight container in the fridge for up to a week.
Notes
- Use good-quality melting chocolate for the smoothest finish.
- If you can't find mini marshmallows, chop regular sized ones.
- Don't skip greasing the tin well - this is key to keeping the wreath shape intact.
- Press the mixture firmly into the tin to avoid it crumbling when sliced.
- If you don't have a bundt tin, use a round 20cm baking tin or springform tin with a glass or jar in the middle.
- Add decorations just before serving if you want colours to stay vibrant.
- Allow the wreath to sit at room temp for 10-15 minutes before slicing for easier cutting.
- Use a sharp knife warmed in hot water for clean slices.
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 3 months (note: decorations may fade slightly).
Jessica @ Sweet Menu says
Teehee gorgeous! Love the idea of putting rocky road into a bundt pan, how creative!
Bake Play Smile says
Thank you!! 🙂
Lauren @ Create Bake Make says
Oh my goodness, what are you doing to me!! This looks incredible!
Bake Play Smile says
Haha I'm sorry!! 🙂
Cassie | Journey from Within says
omg!! Clinkers brings back so much childhood memories! and when I got the pink one, it was almost like a massive gift!! haha!
Bake Play Smile says
Yes!!! Pink Clinkers are the best ones!
Sammie @ The Annoyed Thyroid says
I think my waist got wider just looking at that! Man, it looks soooo good. If I made one of these, I'd have to fill it with jelly snakes and honeycomb! All the noms!
Bake Play Smile says
Haha oh I'm sorry! That is the most brilliant idea Sammie - you should definitely do that!
Cindy @Your Kids OT says
Wow this looks amazing! Love the white chocolate and sprinkles of clinkers on top, so pretty!
Bake Play Smile says
Thank you so much Cindy.