There’s something fun about bringing a bit of childhood Christmas magic back into the kitchen, and this chocolate crackle wreath does exactly that. It’s the kind of recipe you can throw together on a warm December afternoon without turning the oven on, and it still looks like you’ve made a real effort.
Kids love it, adults quietly go back for seconds, and the little pops of colour from the lollies make it look like it came straight out of a festive window display.
It also ticks all the boxes for anyone who likes fuss-free Christmas treats. A handful of pantry staples, one silicone mould, and suddenly you’ve got a cute centrepiece for the table.
We’re proudly working with IGA to bring you this recipe.
Ingredients (serves 12)
- 3.5 cups Coco Pops
- 1 cup desiccated coconut
- 1 tbs coconut oil
- 350g dark or milk chocolate, or a mix of both
- lollies for decorationdecoration i.e. Ripe Raspberries, Spearmint Leaves (or use fresh spearmint), Jaffas, M&Ms etc
- 50g dark or milk chocolate to stick lollies onto wreath
Method
- Add Coco Pops and coconut to a large mixing bowl and mix together.
- Break the chocolate into small pieces and place it in a small microwave safe bowl with the coconut oil. Microwave, stirring every 20 seconds, until smooth and melted.
- Pour the chocolate and oil over the dry ingredients and stir quickly until all ingredients are incorporated. Spoon the chocolate crackle mix into the donut mould and press lightly with the back of a wooden spoon to compact it and make the top even.
- Place mould in the fridge for at least 1 hour to set.
- Once set, demould chocolate crackle wreath onto a serving plate
- Heat additional chocolate in microwave stirring every 20 seconds, until smooth and melted.
- Dip the bottom of each lolly into the melted chocolate and place on top of the Christmas wreath to decorate.
- Refrigerate for 20 minutes to set the lollies.
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