Ingredients

Step by step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.