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Snickers wreath recipe
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Prep Time:
720 minutes
Cook Time:
30 minutes
Total Time:
750 minutes
Indulgent Christmas wreath filled with Snickers bars, almond nougat, peanut butter, and toffee - a decadent no-bake treat.
Ingredients:
  • 600g milk chocolate, chopped
  • 90g (1/3 cup) smooth peanut butter
  • 3 x 135g packets Werther’s Original Chewy Toffees
  • 60ml (1/4 cup) thickened cream
  • 110g (2/3 cup) roasted unsalted peanuts, plus extra, to decorate (see note)
  • 500g almond nougat pieces (see note)
  • 180g dark chocolate, chopped
  • 4.60 gm vegetable oil
  • 3 x 50g Snickers chocolate bars, sliced
Instructions:
  • Prepare a 20cm ring pan by brushing it with melted butter. Line the base and sides, including the inner ring, with baking paper and chill in the freezer.
  • In a heatproof bowl, combine 400g of milk chocolate and 70g (1/4 cup) of peanut butter. Melt the mixture over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Allow to cool for 15 minutes before using.
  • Pour the luscious chocolate mixture into the prepared pan and use a spoon to evenly coat the base and sides. Pop it in the freezer for 10 minutes. Repeat this step 3 more times for a flawless finish on the sides. Then, freeze until needed.
  • In a saucepan over medium heat, combine the toffees and cream. Stir constantly for 4-5 minutes until the toffees melt and the mixture is smooth. Add the peanuts, then let it cool for 15-20 minutes before serving.
  • Transfer the toffee mixture into the pan and chill in the freezer for 20-30 minutes until it is firm.
  • 1. Microwave the nougat in a microwave-safe bowl on High for 1 minute or until softened. 2. Roll the nougat between 2 sheets of baking paper into a 1.5cm-thick, 19-20cm round. 3. Cut a 7cm round hole in the center of the nougat round using a round cookie cutter. 4. Place the nougat ring over the toffee layer in the pan and refrigerate until needed.
  • Melt the remaining milk chocolate and peanut butter in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Let it cool for 15 minutes, then pour over the nougat layer in the pan. Chill in the fridge overnight.
  • Gently slide a flat-bladed knife around the edges of the wreath to release it from the pan, then invert it onto a serving plate.
  • Melt dark chocolate and oil in a heatproof bowl over simmering water, ensuring no contact with the water. Stir until smooth. Drizzle over the wreath, garnish with Snickers slices and peanuts. Let it sit for 15 minutes before slicing and serving.

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