Rudolph Tartlets
Butternut Snap >
- Servings: 21
- Occasion: Dessert
- 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
Ingredients
- 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
Preparation
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.
