This Rocky Road Christmas Wreath is such a brilliant idea and you whip it up in your Bundt Tin. This is another fabulous Phoodie Christmas Recipe that you’ll love. The great news is that it’s very easy too.
Phoodie is one of our most popular contributors and she is best known for her Wizard of Oz Emerald City Mint Cheesecake.
This Wreath is full of all sorts of goodies including marshmallows, peanuts, coconut, and Jaffas. So, let’s look at your shopping list.
Rocky Road Wreath Ingredients
- 180g Mini Marshmallows
- 1 cup Crushed Peanuts (reserve a tablespoon for decorating)
- 1 cup Coconut (reserve a tablespoon for decorating)
- 1/2 cup Jaffas (and 11 additional to decorate)
- 1/2 cup Chocolate Coated peanuts
- 750g Dark Chocolate melts
- 100g White Chocolate melts
- Butter – to grease the bundt tin
Rocky Road Christams Wreath Video Tutorial
via Phoodie, Youtube.
This delectable holiday treat is easily put together. You simply set it in the fridge and then decorate.
You’ll love the chocolate mixed with all the yummy ingredients, and we bet your guests will too! Be sure to watch the one minute video. Click play above to watch now ^
Rocky Road Christmas Wreath Instructions
Butter up your bundt tin in preparation for step # 3 – Be generous with the butter! The last thing you want is for the wreath to get stuck!
In a large bowl, place the marshmallows, peanuts, coconut, jaffas, and chocolate-coated peanuts. Mix with a wooden spoon.
Melt the dark chocolate either over a double boiler or in the microwave (if doing it in the microwave be careful not to burn it!)
Wait for melted chocolate to cool slightly and then pour over all other ingredients. Stir together immediately and transfer to a butter lined 24 cm bundt tin.
Place in the fridge to set for a few hours.
Remove from the fridge and allow to come to room temp (not melt if it’s hot where you are!) Remove from bundt tin.
Don’t worry if it doesn’t come straight away if you have used enough butter it will come!
Melt the white chocolate and drizzle over the top of the wreath with backward and forwards motions to create a rough zigzag (see pics)
Sprinkle over the additional coconut and crushed peanuts and use white chocolate to ‘glue’ the jaffas around the wreath, evenly spaced.
To present, lay on a flat board and place bright red or green ribbon tied in a bow at the top-center.
More Phoodie Recipes To Try
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