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

Print Pin

Course: Dessert

Cuisine: Christmas

Prep Time: 15

Chilling Time: 3

Total Time: 3 15

Servings: serves

Calories: 434kcal

Author: Lucy Mathieson

Equipment

Mixrowave or Thermomix

Ingredients

butter for greasing the bundt tin
180 g mini marshmallows or chop regular size
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 for 15 seconds on Speed 8 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:

Use good-quality melting chocolate for the smoothest finish.
If you can't find mini marshmallows, chop regular sized ones.
Don’t skip greasing the tin well – this is key to keeping the wreath shape intact.
Press the mixture firmly into the tin to avoid it crumbling when sliced.
If you don't have a bundt tin, use a round 20cm baking tin or springform tin with a glass or jar in the middle.
Add decorations just before serving if you want colours to stay vibrant.
Allow the wreath to sit at room temp for 10–15 minutes before slicing for easier cutting.
Use a sharp knife warmed in hot water for clean slices.
Store in an airtight container in the fridge for up to 1 week.
Freeze for up to 3 months (note: decorations may fade slightly).

Nutrition