How to make a Peppermint Rocky Road Wreath

By Bake Play Smile · 90 min

Ingredients

Instructions

1. Grease a 24 cm bundt tin very well with butter so the wreath releases easily.
2. In a large bowl, mix the mini marshmallows, crushed peanuts, desiccated coconut, raspberry lollies, chopped Peppermint Crisp bars, chopped Mint Patties and chopped Mint Aero.
3. Melt the 850 g dark chocolate in the microwave on 50% power for 3½ minutes, stirring every 30 seconds, until just melted. (Thermomix: grate 10 seconds, Speed 9; then melt 4 minutes, 50°C, Speed 2, until melted.)
4. Pour the melted dark chocolate over the mixture and stir quickly.
5. Spoon the rocky road mixture into the prepared tin and press down firmly.
6. Refrigerate for 2–3 hours until set.
7. Take the wreath out of the fridge and let it come to room temperature.
8. Place a chopping board over the tin, turn both over and press the board down firmly so the wreath drops out. If stuck, rub warm hands around the outside of the tin or loosen the edges gently with a knife.
9. Leave the wreath on the chopping board.
10. Melt the 100 g white chocolate in the microwave on 50% power for 2½ minutes, stirring every 30 seconds, until just melted. (Thermomix: grate 10 seconds, Speed 9; then melt 3 minutes, 50°C, Speed 2, until melted.)
11. Melt the 100 g milk chocolate the same way.
12. Drizzle the melted white and milk chocolate over the top of the wreath in a zigzag pattern.
13. Decorate with the Darrel Lea Mint BB Balls, edible silver balls, and the crushed Flake and Peppermint Crisp bars.
14. Store in an airtight container in the fridge for up to one week.

Summarized from Bake Play Smile's video. Watch it for the details.