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    Friday, March 18, 2016

    Butternut Snap Rudolph chocolate tartlets desserts recipes

      Butternut Snap Rudolph chocolate tartlets desserts recipes


        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

        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.

    Butternut Snap Rudolph chocolate tartlets desserts recipes
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    Item Reviewed: Butternut Snap Rudolph chocolate tartlets desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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