Butternut Snap Rudolph chocolate tartlets desserts recipes
Ingredients
250g packet Arnott’s Butternut Snap Cookies
65g unsalted butter, chopped
1/3 cup cream
200g milk or dark chocolate, chopped
10 vanilla marshmallows, halved horizontally
2 tablespoons vanilla ready-made frosting
20 jaffas
20 mini vanilla marshmallows, halved crossways
Rich choc fudge writing icing
40 mini star pretzels
Butternut Snap Rudolph chocolate tartlets desserts recipes
Method
Step 1
Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of 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, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
Step 2
Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
Step 3
Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
Step 4
Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.
Ingredients
250g packet Arnott’s Butternut Snap Cookies
65g unsalted butter, chopped
1/3 cup cream
200g milk or dark chocolate, chopped
10 vanilla marshmallows, halved horizontally
2 tablespoons vanilla ready-made frosting
20 jaffas
20 mini vanilla marshmallows, halved crossways
Rich choc fudge writing icing
40 mini star pretzels
Butternut Snap Rudolph chocolate tartlets desserts recipes
Method
Step 1
Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of 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, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
Step 2
Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
Step 3
Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
Step 4
Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.
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