Clinkers Rocky Road Wreath

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.

5 from 3 votes

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Course: Dessert

Cuisine: Christmas

Prep Time: 15

Chilling Time: 3

Total Time: 3 15

Servings: serves

Calories: 434kcal

Author: Lucy - Bake Play Smile

Equipment

Mixrowave or Thermomix

Ingredients

butter for greasing the bundt tin
180 g mini marshmallows
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 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.

Video

Notes

RECIPE NOTES & TIPS

Ingredients Info:

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.

More Recipe Tips

Clinkers - 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.

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.

Nutrition