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!
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 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.
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 (I used the palm of my hand).
Place the wreath into the fridge to set for 2-3 hours.
Take the rocky road wreath out of the fridge and leave to come to room temperature.
Place the board down firmly and (hopefully) 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 a half minutes on 50% power (stirring every 30 seconds).
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 'glue' a Jaffa and two spearmint leaves on (as pictured).
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 'glue' them on just before you need the wreath to be ready.