Butternut Snap Rudolph Chocolate tartlets.
To make Butternut Snap Rudolph Chocolate tartlets you need 10 ingredients and just 6 steps. Here is how you cook that.
Ingredients
- Prepare 250 grams of packet Arnott's Butternut Snap Cookies.
- You need 65 grams of unsulted butter, chopped.
- Prepare 1/3 cup of cream.
- You need 200 grams of milk or dark chocolate, chopped.
- You need 10 of vanilla marshmallows, halved horizontally.
- It's 2 tbsp of vanilla ready-made frosting.
- Prepare 20 of jaffas.
- You need 20 of mini vanilla marshmallows, halved crossways.
- Prepare 1 of rich choc fudge writing icing.
- Prepare 40 of mini star pretzels.
Butternut Snap Rudolph Chocolate tartlets instructions
- preheat oven to 180oC (160 fan forrced). Place 1 biscuit over each hole o a 12-hole, 1 1/2 tablespoon-capacity round based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carfully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaning biscuits..
- Place butter, cream and chocolate in saucepan over low heat and stir until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20mins or until cool but not set..
- Fill biscuit cases with 1 teaspoon of chocolate mixture. Place in fridge until set..
- Using picture as a guide, gently press 1 marshmallow 1/2, cut side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose..
- Attach 2 mini marshmallow halves to form eyes. Use a drop of writing icing to form pupils. (If unable to find writing icing I have used ready-made frosting with a drop of food colouring!).
- Cut pretzels in half to form antler shapes. Place 2 pretzels above eyes. Press to secure..