1 cup toasted shredded coconut (reserve ¼ cup for decorating) (60g)
½ cup chocolate coated peanuts (100g)
500g milk chocolate, broken into pieces
100 g white chocolate to decorate
20 jaffas to decorate (60g)
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 30g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Grease a 20 cm round bundt tin or ring cake tin with mildly flavoured oil or butter.
Combine the marshmallows, toasted almonds, cranberries, ¾ cup of the toasted coconut and chocolate peanuts in a large bowl.
Place the milk chocolate into a microwave safe bowl. Microwave on medium for 3 to 4 minutes, stirring every 30 seconds, until the chocolate has melted. Alternatively melt over a pan of barely simmering water. Pour chocolate over marshmallow mixture and mix gently to combine.
Spoon the mixture into the prepared tin and spread evenly. Press down with a spatula. Refrigerate for 1 to 2 hours until firm.
Remove from the refrigerator and place into a bowl of warm water for a few seconds to help release the wreath. Turn tin upside down onto a flat surface and lift to remove.
Place the white chocolate into a microwave safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds, until the chocolate has melted. Alternatively melt over a pan of barely simmering water.
Drizzle the white chocolate over the wreath then sprinkle over the extra toasted coconut. Press the jaffas into the melted chocolate. Allow to chocolate to set before serving.