Alison’s Rocky Road Wreath

One of the recipes submitted at Wallsend District Library's Christmas Trivia.

Ingredients:

125g marshmallows, coarsely chopped
½ x 250g pack Arnott’s Choc Ripple Biscuits, coarsely chopped
½ cup unsalted chopped macadamia nuts
¼ cup raisins
¼ cup shredded coconut, toasted
50g unsalted butter, chopped
200g dark chocolate, chopped
200g milk chocolate, chopped
200g white chocolate, chopped
Glace cherries and spearmint leaves to decorate

Method:

• Grease a 20cm ring pan. Line base, sides and centre ring with baking paper.
• Combine marshmallows, biscuits, nuts, raisins and coconut in a large bowl.
• In a separate medium heatproof bowl, combine butter, dark and milk chocolate. Sit bowl over a saucepan of simmering water. Stir until melted, and smooth. Pour into marshmallow mixture, stir until combined. Spoon mixture into prepared pan, pressing down firmly.
• Melt white chocolate in a heatproof bowl over a saucepan of simmering water. Pour over rocky road in prepared pan. Decorate with cherries and spearmint leaves. Refrigerate.
• Remove rocky road from pan. Wrap in cellophane and tie with ribbon.