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Jewelled Christmas wreaths

  • 2:10 Prep
  • 0:04 Cook
  • Makes 12


  • 1 1/4 cups puffed rice cereal
  • 1/4 cup desiccated coconut
  • 1/4 cup icing sugar mixture
  • 1/3 cup coconut milk powder
  • 60g copha
  • 100g white chocolate, finely chopped
  • 300g lollies or decorations of your choice (see note)


  • You'll need 12 x 30cm-long pieces of thin ribbon


  • 1
    Combine puffed rice, coconut, sugar and milk powder in a large heatproof bowl.
  • 2
    Place copha in a small saucepan over medium heat. Cook for 2 to 3 minutes or until melted. Remove from heat. Add 60g chocolate. Stir until melted. Immediately add copha mixture to puffed rice mixture. Stir until well combined. Working quickly, spoon mixture between the holes of a 12-hole, 1⁄3-cup capacity non-stick muffin pan. Press mixture firmly and evenly into holes. Using the handle of a wooden spoon, make a 1.5cm hole in centre of each mixture. Refrigerate for 30 minutes or until firm.
  • 3
    Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 20 to 30 seconds or until smooth.
  • 4
    Using a butter knife, carefully lift and remove wreaths from pan, reshaping hole, if necessary. Spoon a little melted chocolate over the flat side of each wreath. Decorate with lollies, pressing to secure. Stand for 30 minutes or until set. Tie 1 piece of ribbon through each wreath to decorate, if desired.

Source: taste.com.au


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