This Clinkers Rocky Road Wreath is the ultimate festive showstopper - rich, chocolatey and packed with marshmallows and crunchy surprises, all shaped into a stunning Christmas centrepiece that looks far more complicated than it is.
For more easy no-bake Christmas desserts, try my classic Strawberry Trifle or these luscious individual Christmas cheesecakes - both are guaranteed crowd-pleasers!
A Clinkers Rocky Road Wreath is a fun Aussie twist on the classic rocky road slice - packed with marshmallows, nuts, coconut and chocolate, then set in a bundt tin to create a festive wreath shape. It's finished with a drizzle of white chocolate and decorated with lollies to give it that classic Christmas look. It's the perfect centrepiece for Christmas parties, end-of-year celebrations or even as a homemade edible gift.
If you're a rocky road fan, you'll also love my Mint Rocky Road and White Chocolate Rocky Road - both have a beautifully festive, Christmassy look that's perfect for the holiday season.
Have made this for Christmas for the past 3 years. It's a huge hit and looks so lovely on the table. Thank you so much for this very popular recipe!
- Kathryn
Why You're Going To Love This Recipe
I could give you a million reasons why this is going to become your favourite Christmas dessert!
- 🎄 A true showstopper - looks amazing with minimal effort.
- ⏱️ No baking required - just melt, mix and chill for a show-stopping centrepiece.
- 🍫 Loaded with texture - crunchy, chewy, chocolatey in every bite!
- 🎄Can be made ahead - takes all the stress out on the day.
- 👩👧 Perfect for kids to help make - messy, fun and a foolproof Christmas treat.
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Clinkers Rocky Road Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Mini marshmallows - if you can't find mini marshmallows, cut regular-sized marshmallows into smaller chunks.
- Clinkers - an Aussie favourite! If unavailable, substitute with any chocolate-coated candy for a similar crunch and colour.
- Peanut M&Ms - adds extra crunch and nuttiness; regular M&Ms work too.
- Dark and white chocolate - use melts or cooking chocolate as both are designed to melt smoothly. Dark chocolate balances the sweetness; white chocolate is for drizzling over to create that gorgeous festive look.
- Spearmint leaves & Jaffas - create that classic Christmas holly look on top.
Variations
- Nut-free option - swap peanuts and peanut M&Ms for crushed biscuits or pretzels.
- Gluten-free version - ensure all lollies and chocolate are certified gluten-free.
- White chocolate rocky road - use white chocolate instead of dark for a sweeter version.
- Extra festive twist - add dried cranberries or red and green M&Ms for more colour.
How To Make Clinkers Rocky Road Wreath
This is the EASIEST melt and mix recipe. You're going to LOVE how delicious and simple it is...
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Melt the chocolate: Gently melt the dark chocolate in the microwave in short bursts, stirring regularly until smooth.
- Mix the dry ingredients: In a large bowl, combine marshmallows, peanuts, coconut, Clinkers and peanut M&Ms.
- Combine: Pour the melted chocolate over the mixture and stir quickly to coat everything evenly.
- Shape the wreath: Spoon the mixture into the prepared tin and press down firmly to compact it. Refrigerate for 2-3 hours or until completely set.
- Turn out: Carefully invert onto a lage flat plate or board. If needed, gently loosen the edges or warm the tin slightly.
- Melt and drizzle: Gently melt the white chocolate in the microwave in short bursts, stirring regularly until smooth. Drizzle wreath with melted white chocolate.
- Sprinle: Sprinkle the crushed Clinkers over the top.
- Decorate: Decorate with Jaffasand spearmint leaves to create a holly effect.
Recipe Tips
- Use good-quality melting chocolate for the smoothest finish.
- 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.
- 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).
Clinkers Rocky Road Wreath FAQ's
Absolutely! It's perfect for making 1-3 days in advance and storing in the fridge. If you're making in advance, drizzle with white chocolate and add decorations prior to serving to keep them fresh and vibrant.
Any chocolate-coated candy works well - try Smarties, M&Ms or even chopped chocolate bars.
It usually means the tin wasn't greased enough or the mixture hasn't fully set. Chill for longer, and then try gently warming the outside of the tin to loosen it.
Yes! Simply omit the peanuts and swap in crushed biscuits, pretzels, extra marshmallows or chop up your favourite chocolate bars or sweets.
No - you can shape it by hand into a wreath on baking paper, but the bundt tin gives a neater finish and mixture can be firmly pressed to hold together well.
If you don't have a bundt tin, you can use a round 20cm baking tin or springform tin with a glass or jar in the middle instead.
More Christmas Dessert Recipes
Looking for more festive inspiration? Here are some of my favourite easy and delicious Christmas desserts to keep the celebrations sweet! 🎄
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Clinkers Rocky Road Wreath
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.
Notes
- 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).
Jaynie Jaworski says
Do you have to grease the Tupperware jelly mould if you are using that for a clinkers rocky toad
Lucy says
I haven't made it in that mould before but I would suggest greasing it to be safe!
Kathryn says
Have made this for Christmas for the past 3 years. It's a huge hit and looke so lovely on the table. I recommend putting the jaffas on just prior to serving if you want them to stay red but they taste just as good when they've chilled and faded. Thank you so much for this very popular recipe!
Lucy says
That's fantastic to hear! And thanks for the Jaffa tips!