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Rudolph Tartlets

Arnott's Product
Butternut Snap >
  • Servings: 21
  • Occasion: Dessert, Entertaining
  • Cooking time: 10 minutes
  • Prep time: 25 minutes
  • Chill time: 40-45 min

Bring a little Rudolph joy to this christmas with Arnott's Butternut Snap cookies

Note: Arnott’s Butternut Snap Cookies not available in New Zealand.


  • 1 x 250g packet Arnott's Butternut Snap Cookie
  • 1/3 cup cream
  • 200g milk or dark chocolate, chopped
  • 65g unsalted butter, chopped
  • 11 white marshmallows
  • 21 choc orange balls
  • 42 candy eyes
  • 42 Arnotts Chocolate Tiny Teddys


Step 1 Pre-heat oven to 180°. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin.

Step 2 Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin moulding into a cup shape. Allow to cool.

Step 3 Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

Step 4 Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.

Step 5 Fill biscuit cases with 1 heaped teaspoon of chocolate mixture.

Step 6 Cut a marshmallow in half. Stick a choc orange ball onto the cut side of the marshmallow. Place gently on the tartlet.

Step 7 Place candy eyes above.

Step 8 Place Tiny Teddys face down, feet first gently into the chocolate filling for the antlers.

Step 9 Refrigerate until set.

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