Deck the halls and get ready to sleigh your Christmas baking with this show-stopping (and very) easy Rocky Road Wreath. Bursting with chocolatey goodness, coconut-coated marshmallows, and crunchy roasted peanuts, it’s a festive twist on a classic favourite that’s as fun to make as it is to eat. Whether you’re jingling all the way with the family, creating a Christmas table centrepiece that’s sure to wow, or gifting a sweet treat that’s snow joke, this wreath is guaranteed to bring a little extra magic to the season. Bonus: you can make it easily with Darrell Lea’s Make Your Own Rocklea Road Kit, so all the hard work is done for you – it’s truly the most wonderful treat of the year.
INGREDIENTS
- One packet of Darrell Lea Make Your Own Rocklead Road Kit
- 290g packet white chocolate melts
- Fresh mint sprigs, to serve
- Icing sugar, to dust
INSTRUCTIONS
- Prepare your Rocky Road according to package instructions and spoon into a prepared bundt pan, pressing down well to compact. Place in the fridge for 3 hours or until set.
- Take the wreath out of the fridge and let it sit at room temperature for about 20 minutes to soften slightly. Carefully run a knife around the edge of the pan, then turn it out onto a serving plate.
- Place the white chocolate melts into a large microwave-safe bowl and heat on High for 1 minute, stirring halfway through, until fully melted and smooth. Drizzle the melted chocolate over the top of the rocky road, letting some spill naturally down the sides.
- Dust with icing sugar and decorate with fresh mint springs
