A delicious blend of favorite holiday goodies pack this Rocky Road Christmas Wreath. You’re going to love how simple this treat it is to make!

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We’ve found the perfect holiday treat that is easy to make and tastes great! It requires only a little preparation time and then it sets in the fridge and no baking is required. This Rocky Road Christmas Wreath is such a brilliant idea and you whip it up in your Bundt Tin.

It comes from WHOot favorite contributor, Phoodie, who is a fountain of fabulous recipes. You all went mad for her Wizard of Oz Emerald City Mint Cheesecake.

VIA PHOODIE

This Chocolate Christmas Wreath is full of all sorts of goodies! First, you’ll melt some chocolate, then add it to a bowl full of marshmallows, peanuts, coconut, and Jaffas.

You’ll then top it all off with a drizzle of white chocolate, more Jaffas and extra peanuts and coconut. Sound amazing?

Rocky Road Wreath Video

This delectable treat is easily put together, set in the fridge and then decorated. You’ll love the chocolate mixed with all the yummy ingredients, and we bet your guests will too! Click play above to watch now ^

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

VIA PHOODIE

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!

1) In a large bowl, place the marshmallows, peanuts, coconut, jaffas, and chocolate coated peanuts. Mix with a wooden spoon.

2) 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!)

3) 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.

4) Place in fridge to set for a few hours.

5) Remove from fridge and allow to come to room temp (not melt if it’s hot where you are!) Remove from bundt tin. DON’T FREAK OUT if it doesn’t come straight away if you have used enough butter it will come!

6) 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 additional coconut and crushed peanuts and use white chocolate to ‘glue’ the jaffas around the wreath, evenly spaced.

7) 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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