Name: Rocky Road Christmas Wreath
Cook time: PTrefridgerate until setM
Yield: Makes 36 Serves
Ingredients: 1 ½ cups mini marshmallows (90g); ¾ cup toasted almonds (115g); ½ cup dried cranberries (70g); 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)

A super simple kid-friendly christmas dessert, our yummy Rocky Road is filled with fluffy marshmallows and chocolate coated peanuts and is the perfect christmas treat.

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Makes 36 Serves

Prep Time 25 minutes

Cook Time Refridgerate until set

Easy As

Ingredients

1 ½ cups mini marshmallows (90g)

¾ cup toasted almonds (115g)

½ cup dried cranberries (70g)

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
Energy	655kJ
Protein	2.5g
Fat, total	9.3g
- saturated fat	5.0g
Carbohydrate	15.2g
- sugars	14.6g
Dietary Fibre	1.2g
Sodium	18mg

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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INGREDIENTS NUTRITION

Made with

Method

Step 1

Grease a 20 cm round bundt tin or ring cake tin with mildly flavoured oil or butter.

Step 2

Combine the marshmallows, toasted almonds, cranberries, ¾ cup of the toasted coconut and chocolate peanuts in a large bowl.

Step 3

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.

Step 4

Spoon the mixture into the prepared tin and spread evenly. Press down with a spatula. Refrigerate for 1 to 2 hours until firm.

Step 5

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.

Step 6

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.

Step 7

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.