Chocolate Butternut Snap Tartlets

Tasty chocolate butternut snap tartlets, with just four ingredients 

  • Difficulty: Easy
  • Arnott's product: Butternut Snap
  • Cooking time:
  • Prep time:
  • Chill time: 40-45 Min
  • Serves: 9+


  • 250g packet Arnott’s Butternut Snap Cookies
  • 1/3 cup cream
  • 200g milk or dark chocolate, chopped
  • 65g unsalted butter, chopped


  1. Pre-heat oven to 180C.
  2. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin.  Bake for 2-3 minutes or until soft.
  3. Remove from oven then carefully press softened biscuits into tin to mold into a cup shape.
  4. Allow to cool. Remove from tin and transfer to serving plate.
  5. Repeat with remaining biscuits.
  6. Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly until melted and smooth – approx 7 minutes. Pour into clean, dry bowl and refrigerate until cool but not set – approx 20 minutes.
  7. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture then place in refrigerator for 20-25min or until set and ready to serve.

Recipe Tips

Use a fresh lime or small soup ladle to shape the biscuits into the mould.