Rudolf caramel tartlet Recipe
Ingredients
20 butternut snap biscuits (approx. 250g pkt)
20 white mini marshmallows
10 white (regular sized) marshmallows
40 Nestle Mini Choc Bits
20 Allen's Jaffa's
395g can Nestle Sweetened Condensed Milk
1/3 cup (75g) brown sugar
50g butter
1 cup (150g) Nestle Milk Melts, melted
20 mini round pretzels, cut in 1/2 to make antlers
Rudolf caramel tartlet Recipe
Method
Step 1
Preheat oven to 180C/160C fan-forced. Place biscuits over 20 holes of two 12-hole shallow patty pan tins. Bake for 3-4 mins or until soft. Remove from oven. Working quickly, carefully press softened biscuits into pan with a spoon, to mould into cup shapes. Allow to cool.
Step 2
Using scissors, cut marshmallows in 1/2 to make 2 rounds from each marshmallow. Working quickly, attach a Nestle Mini Bit to the sticky side of each mini marshmallow, repeat the process with Allen's Jaffas and sticky side of remaining regular sized marshmallows. Set aside.
Step 3
In a small saucepan, combine Nestle Sweetened Condensed Milk, sugar & butter, stir over medium heat for 10 mins or until thickened.
Step 4
Evenly distribute caramel mixture into biscuit cases. Spread tops with melted Nestle Milk Melts, then using the picture as a guide, arrange 2 mini marshmallows and one larger marshmallow to make Rudolph's face. Insert 2 pretzel pieces on each tart to make antlers. Set aside & allow chocolate to firm up.
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