We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Pick 'n' mix Christmas wreath
Serves: 16-20
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Pick 'n' mix Christmas wreath
Indulge your sweet tooth and your sense of fun with this no-cook centrepiece
Serves: 16-20
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
259Kcal
Fat
10gr
Saturates
6gr
Carbs
47gr
Sugars
34gr
Fibre
0gr
Protein
4gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the wreath
- 40g unsalted butter, plus extra to grease
- 200g Belgian cook's white chocolate, chopped
- 300g pink and white mini marshmallows
- 175g crisp rice pops cereal
- 1 x 43g pot sugar star sprinkles
To decorate
- 200g Belgian cook’s white chocolate, chopped
- 100s and 1000s, optional
- sweets of your choice; we used white chocolate truffles, sugar mice and candy canes
Step by step
Get ahead
Keeps for up to 1 week in an airtight container at cool room temperature
- Cut a large square of baking paper and draw a 25cm circle on one side. Flip over so that the circle is on the underside; place on a large baking tray.
- Put the butter in a large pan with a pinch of salt over a low heat. Once the butter has melted, stir in the white chocolate and most of the marshmallows (reserve a handful for decoration). Stir gently until everything has combined; don’t worry that it all looks very lumpy and unpromising at first, just keep stirring over a low heat so it doesn’t catch and burn, while it all melts together. Remove from the heat and fold in the rice pops and half the star sprinkles. It will be a sticky, stringy mess but keep folding until it’s all coated and clumped together. Leave to cool for 5-10 minutes.
- Use 2 greased spoons (or grease your hands) to dollop clumps of the mixture around the inside of the circle, in a wreath shape. Gently press the mixture together, scatter with a few more star sprinkles and leave to set at room temperature for at least 30 minutes before decorating.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Line another tray with baking paper. Using roughly half the white chocolate, use a teaspoon to dollop on 12-16 discs of white chocolate, about 3-4cm diameter. Scatter with 100s and 1000s. Chill in the fridge to set.
- Transfer the wreath to a serving plate and drizzle thickly with the rest of the melted white chocolate. While it is still tacky, add the reserved mini marshmallows, chocolate discs and sweets of your choice on top. Leave to set before serving.