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, 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 on Speed 9, 10 seconds and then melt on 50 degrees, Speed 2, 4 minutes (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 a half minutes on 50% power (stirring every 30 seconds), or until just melted. If using a Thermomix, grate on Speed 9, 10 seconds and then melt on 50 degrees, Speed 2, 3 minutes (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.