This Clinkers Rocky Road Wreath is a showstopper of a Christmas dessert! Filled with marshmallow, peanuts, coconut and chocolates and then decorated in a classic Christmas theme – it makes a delicious dessert table centrepiece.
Say hello to one of my favourite Christmas dessert recipes EVER!!!!!
I first shared the recipe for this Clinkers Rocky Road Wreath way, way, way back (sometime around 2014!)
It was one of the very first Christmas recipes on Bake Play Smile… and I still say it’s one of the best!
But the old (and absolutely terrible!!!!!) photos didn’t do this AMAZING, chocolate-filled dessert any justice – and so, I’ve finally updated it with new photos, a video and LOTS of step by step instructions and tips.
I hope you love this Clinkers Rocky Road Wreath as much as my family does!
Why You’re Going To LOVE This Recipe
I could give you about 50 million reasons why this Clinkers Rocky Road Wreath is going to become your new favourite Christmas dessert – but here’s just a few of my top reasons:
- No-Bake – If you’ve been visiting Bake Play Smile for a while now, you’ll know that I LOVE a no-bake recipe. They’re quick, easy and completely foolproof. Winning! Also, if you’re making a Christmas dessert on a super hot (Australian) December day… then you’re REALLY going to appreciate not having to turn the oven on!
- Fun Kids Activity – I don’t know about your kids, but my son is BUSTING to do absolutely anything related to Christmas from…. oh…. around November the 1st!!! This is such a simple recipe to make with the kids (and they’ll be great taste testers too).
- Make Ahead Of Time – As much as I love baking, I don’t want to do it on Christmas Day. This recipe is perfect as it can be made ahead of time (at least up to 1 week) so you can prep and forget!
- Take Home Leftovers – While this dessert makes the most incredible table centrepiece as well as a delicious dessert – it’s also perfect for cutting into slices and sending the leftovers home with friends and family!
Ingredients Information
Note: please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- mini marshmallows – you can use store-bought mini marshmallows or you can cut regular-sized marshmallows into smaller chunks
- crushed peanuts – you can either buy crushed peanuts in a packet from the supermarket or you can crush your own using a food processor, blender or Thermomix
- desiccated coconut – this is a fine coconut (not shredded or flaked)
- Clinkers – if you live in Australia, I certainly don’t need to tell you what Clinkers are! But if you live outside of Australia, Clinkers are hard coloured candies covered in milk chocolate. If you can’t buy Clinkers, you can substitute them for absolutely any of your favourite candy covered chocolates
- peanut M&Ms – I love using peanut M&Ms because they add an extra peanut-y crunch to the rocky road wreath. If you prefer, you can substitute the peanut M&Ms with regular chocolate M&Ms
- dark chocolate – I recommend using dark chocolate melts or cooking chocolate as they melt easier than regular dark chocolate
- white chocolate – as per my recommendation for dark chocolate, it’s best to use white chocolate melts or white cooking chocolate.
- spearmint leaves – these are soft jelly/gummy-like lollies (candies) that are in the shape of a leaf, taste like spearmint and are covered in sugar. Spearmint leaves can be bought from lolly (candy) shops, independents supermarkets (generally in their home brand) or in some major supermarkets (again, in home brand). In Australia, I find the easiest supermarkets to buy spearmint leaves from are IGA or Foodworks (or Coles in the lead up to Christmas).
- Jaffas – these are chocolate balls covered in hard orange flavoured candy. If you can’t buy Jaffas, you can replace them with red Smarties or M&Ms.
How To Make Clinkers Rocky Road
This is the EASIEST melt and mix recipe. You’re going to LOVE how delicious and simple it is…
Note: please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
Step 1 – Melt and Mix
Melt the chocolate, add the add-ins and mix together.
Press firmly into a greased baking tin and chill until firm.
Step 2 – Decorate
Turn the rocky road wreath out onto a flat plate or board.
Decorate with melted white chocolate, extra crushed Clinkers, spearmint leaves and Jaffas.
Recipe Notes & FAQ
I like to use 23cm bundt tin to get that gorgeous Christmas wreath effect, but if you don’t own a bunt tin, don’t go out and buy one!! Just use a round 20cm baking tin or springform tin with a glass or jar in the middle instead.
It’s absolutely fine if you can’t buy Clinkers (they’re an Australian icon!) You can replace them with any chocolate coated candies you like or omit them entirely.
It’s so important to grease the tin really well before using. However, if your rocky road is still stuck, rub your warm hands over the outside edges for a minute or two. The heat from your hands should soften the outside chocolate enough to remove the rocky road onto a flat board or plate.
These can be bought from lolly (candy) shops, independents supermarkets (generally in their home brand) or in some major supermarkets (again, in home brand). In Australia, I find the easiest supermarkets to buy spearmint leaves from are IGA or Foodworks (or Coles in the lead up to Christmas).
Storing & Freezing
Storing
This Clinkers Rocky Road Wreath can be made up to 1 week ahead of time and stored in the fridge.
Note: the Jaffas will lose some of their colour once refrigerated.
Freezing
This can be frozen in an airtight container for up to 3 months.
Note: the Jaffas will lose some of their colour once frozen.
More Christmas Dessert Recipes
Christmas is busy enough without having to worry about what to make for dessert! Have a browse through my collection of the most popular Christmas dessert recipes if you’re stuck for ideas!
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Clinkers Rocky Road Wreath
Ingredients
- butter for greasing the bundt tin
- 180 g mini marshmallows
- 1 cup crushed peanuts
- 1 cup desiccated coconut
- 3/4 cup Clinkers halved
- 1/2 cup peanut M&Ms
- 750 g dark chocolate
- 100 g white chocolate
- 6 spearmint leaves halved
- 6 jaffas
- 1/4 cup Clinkers crushed
Instructions
Conventional Method
- Crush 1/4 cup of Clinkers in a food processor and set aside.
- 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.
- 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 1/4 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 on Speed 8 for 15 seconds 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
- mini marshmallows – you can use store-bought mini marshmallows or you can cut regular-sized marshmallows into smaller chunks
- crushed peanuts – you can either buy crushed peanuts in a packet from the supermarket or you can crush your own using a food processor, blender or Thermomix
- desiccated coconut – this is a fine coconut (not shredded or flaked)
- Clinkers – if you live in Australia, I certainly don’t need to tell you what Clinkers are! But if you live outside of Australia, Clinkers are hard coloured candies covered in milk chocolate. If you can’t buy Clinkers, you can substitute them for absolutely any of your favourite candy covered chocolates
- peanut M&Ms – I love using peanut M&Ms because they add an extra peanut-y crunch to the rocky road wreath. If you prefer, you can substitute the peanut M&Ms with regular chocolate M&Ms
- dark chocolate – I recommend using dark chocolate melts or cooking chocolate as they melt easier than regular dark chocolate
- white chocolate – as per my recommendation for dark chocolate, it’s best to use white chocolate melts or white cooking chocolate.
- spearmint leaves – these are soft jelly/gummy-like lollies (candies) that are in the shape of a leaf, taste like spearmint and are covered in sugar. Spearmint leaves can be bought from lolly (candy) shops, independents supermarkets (generally in their home brand) or in some major supermarkets (again, in home brand). In Australia, I find the easiest supermarkets to buy spearmint leaves from are IGA or Foodworks (or Coles in the lead up to Christmas).
- Jaffas – these are chocolate balls covered in hard orange flavoured candy. If you can’t buy Jaffas, you can replace them with red Smarties or M&Ms.
Note: the Jaffas will lose some of their colour once refrigerated. Freezing – This can be frozen in an airtight container for up to 3 months.
Note: the Jaffas will lose some of their colour once frozen.
Have made this for Christmas for the past 3 years. It’s a huge hit and looke so lovely on the table. I recommend putting the jaffas on just prior to serving if you want them to stay red but they taste just as good when they’ve chilled and faded. Thank you so much for this very popular recipe!
That’s fantastic to hear! And thanks for the Jaffa tips!