Mint Rocky Road Christmas Wreath

This Mint Rocky Road Christmas Wreath is packed full of marshmallows, raspberries, peanuts, and mint chocolate for a show-stopping Christmas dessert! This festive blend of candies and chocolate is rich, sweet, and completely delicious.

A decorated Mint Rocky Road Christmas Wreath with white and milk chocolate drizzled over, placed on a round copper wire tray

I love gorgeously decorated, festive desserts for Christmas, like my Christmas Chocolate Ripple Cake Wreath, Clinkers Rocky Road Wreath, and Peppermint Chocolate Christmas Slice.

My Mint Rocky Road Christmas Wreath is loaded with candies and chocolates, then decorated with fun chocolate zig zags and even more candy and chocolate. It’s rich, sweet and loved by kids and grown-ups alike.

Even better, this wreath requires no baking. Just mix, chill, and decorate for a simple and delicious treat.

Side view of a Mint Rocky Road Christmas Wreath with silver balls and mint lollies on top

Why You’re Going To Love This Recipe

  1. No-Bake – No need to preheat the oven with this chocolate Christmas wreath! All you need is a few hours to let the wreath set in the fridge.
  2. Quick & Easy – Other than chopping your ingredients and letting the wreath chill, this recipe only takes a few minutes to put together.
  3. Fun & Festive Decorations – With such cute toppings, you may hesitate to cut into this wreath (but not for long!)
  4. Perfect To Make With Kids – Get your little ones in the kitchen to help make this simple and fun recipe. They’ll love mixing all of the ingredients together (and taste-testing, of course!)
A mint rocky road Christmas wreath on a copper wire tray, with a pitcher in the background

What You Need For Mint Rocky Road Chocolate Wreath

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

  • butter – for greasing the bundt tin, or you can use cooking spray. It’s very important to ensure the tin is well greased so that the rocky road can be easily removed once chilled
  • mini marshmallows – or you can use regular sized marshmallows and cut them into small pieces
  • crushed peanuts – you can crush your own peanuts using a food processor or Thermomix or you can buy packets of pre-crushed peanuts from the supermarket.
  • desiccated coconut – more finely grated than shredded coconut, you can make your own if you can’t find any in the store
  • raspberry lollies – these are soft gummy-style lollies (candies). If you can’t find them, you can substitute them with any soft gummy lolly you like or even Turkish Delight
  • Peppermint Crisp bars – roughly chopped. If you can’t find these in your area, you can also use crushed peppermints or candy canes, peppermint covered pretzels or candies, or peppermint brittle
  • Mint Patties – roughly chopped (see above for peppermint substitutions if you are unable to buy these in your area)
  • Mint Aero chocolate – chopped. If you are unable to locate these, you can use extra Mint Patties, Junior Mints, or regular mint chocolate.
  • dark chocolate
  • white chocolate
  • milk chocolate
  • Darrell Lea Mint BB Balls – to decorate. You could also use Junior Mints or other chocolate balls.
  • edible silver balls – to decorate (also known as cachous)
  • Flake and Peppermint Crisp bars – crushed, to decorate. You can use any chocolate bars you like if you can’t locate these ones in particular.
A slice of mint rocky road Christmas wreath being cut from the cake showing the filling of chocolate, marshmallows, peanuts and lollies

How To Make Mint Rocky Road Christmas Wreath

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Mix The Ingredients

Place the mini marshmallows, crushed peanuts, coconut, raspberry lollies, chopped Peppermint Crisp bars, Mint Patties and Mint Aero into a large bowl and mix together well. Melt the chocolate in the microwave, then pour over the ingredients and stir quickly.

Step 2 – Press Into Tin

Spoon the rocky road batter into a very well-greased bundt tin and press down firmly. Place the wreath in the fridge to set for a few hours.

Step 3 – Decorate & Serve

Once the wreath has set, let it reach room temperature before removing it from the tin. Melt the white and milk chocolate separately in the microwave. Drizzle them over the wreath in a zig zag pattern, then decorate with candies, lollies and crushed chocolate bars.

A slice of mint rocky road Christmas wreath on a white plate

Recipe Tips & FAQ

How do I store my mint rocky road Christmas wreath?

You can store in an airtight container in the fridge for up to a week.

Where do I find all of these candies and chocolate bars if they don’t sell them in my country?

Many grocery stores or specialty stores have international sections that may have the candies listed. You can also order them online or just use your favourite candies and chocolate bars instead!

White and milk chocolate drizzled over a Mint Rocky Road Christmas Wreath on a copper wire tray

More Christmas Dessert Recipes

Desserts are my favourite thing to make at Christmas time and over the festive season!

From cheesecakes to ice-cream cakes, chocolate ripple cakes to fudge and so much more…

Browse my collection of the most popular Christmas desserts here.

A collection of Christmas dessert recipes.

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.

Mint Rocky Road Christmas Wreath

This Mint Rocky Road Christmas Wreath is packed full of marshmallows, raspberries, peanuts, and mint chocolate for a show-stopping Christmas dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Christmas
Keyword: Mint Rocky Road Christmas Wreath
Prep Time: 15 minutes
Chilling time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 25 serves
Calories: 433kcal

Ingredients

  • butter for greasing the bundt tin
  • 150 g mini marshmallows
  • 1 cup crushed peanuts
  • 1 cup desiccated coconut
  • 190 g raspberry lollies
  • 2 Peppermint Crisp bars roughly chopped
  • 2 Mint Patties roughly chopped
  • 118 g block Mint Aero chocolate roughly chopped
  • 850 g dark chocolate
  • 100 g white chocolate
  • 100 g milk chocolate
  • 180 g bag Darrel Lea Mint BB Balls to decorate
  • edible silver balls to decorate
  • Flake and Peppermint Crisp bars crushed, to decorate

Instructions

  • Grease a 24cm bundt tin with butter (make sure to grease it really well so that the rocky road wreath comes out easily).
  • Place the mini marshmallows, crushed peanuts, coconut, raspberry lollies, chopped Peppermint Crisp bars, Mint Patties and Mint Aero into a large bowl and mix together well. 
  • Meanwhile, melt the dark chocolate in the microwave for 3 and 1/2 minutes on 50% power, stirring every 30 seconds, or until just melted. 
    If using a Thermomix, grate for 10 seconds, Speed 9, 10 and then melt for 4 minutes, 50 degrees, Speed 2, (or until melted). 
  • Pour the chocolate over the ingredients and stir quickly. 
  • Spoon the rocky road mixture into the prepared Bundt tin and press down firmly. 
  • Place the wreath into the fridge to set for 2-3 hours.
  • Take the rocky road wreath out of the fridge and allow it to come to room temperature.
  • Place a chopping board over the top of the bundt tin and turn it 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 microwave for 2 and 1/2 minutes on 50% power (stirring every 30 seconds), or until just melted. 
    If using a Thermomix, grate for 10 seconds, Speed 9, and then melt for 3 minutes, 50 degrees, Speed 2, (or until melted). 
  • Repeat with the milk chocolate. 
  • Drizzle the melted white and milk chocolates over the top of the wreath in a zig zag pattern.
  • Decorate with the mint balls, silver balls, crushed Peppermint Crisp and Flake bars. 
  • Store in an airtight container in the fridge for up to a week.

Notes

RECIPE NOTES & TIPS
Greasing the tin – It’s important to grease the tin very well to ensure that the rocky road can be easily removed once chilled. 
Tin – If you don’t have a bundt tin, you can use a regular 20cm round cake tin, with an upside down glass or jar in the middle, instead. 
Storage – You can store in an airtight container in the fridge for up to a week.
Where to locate the chocolate and candies if not in Australia – Many grocery stores or specialty stores have international sections that may have the candies listed. You can also order them online or just use your favourite candies and chocolate bars instead!

Nutrition

Calories: 433kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 373mg | Fiber: 6g | Sugar: 32g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 5mg
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4 Comments
  1. Pam Schwenzer says:

    What are rasberry lollies, mint aero peppermint crisp?.

    1. Lucy Mathieson says:

      Hi Pam, these are all lollies/chocolates that are available in Australian supermarkets (if you live elsewhere, you can use absolutely any lollies or chocolates you like!).

  2. Alison says:

    This is amazing. I wanted to take something to work that wasn’t that much work for me but was great to eat. This hits the spot. Thanks so much

    1. Lucy Mathieson says:

      Thank you!!! xx

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