Butternut Snap Rudolph Chocolate tartlets

Name: Butternut Snap Rudolph Chocolate tartlets
Total time: 3600 s
Yield: 20 servings
Cuisine: American
Ingredients: 250 grams packet Arnott's Butternut Snap Cookies; 65 grams unsulted butter, chopped; 1/3 cup cream; 200 grams milk or dark chocolate, chopped; 10 vanilla marshmallows, halved horizontally; 2 tbsp vanilla ready-made frosting; 20 jaffas; 20 mini vanilla marshmallows, halved crossways; 1 rich choc fudge writing icing; 40 mini star pretzels

nicole70 @cook_3690028

:chef

nicole70 @cook_3690028

:chef

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Ingredients

1 hour

20 servings

250 gramspacket Arnott's Butternut Snap Cookies
65 gramsunsulted butter, chopped
1/3 cupcream
200 gramsmilk or dark chocolate, chopped
10vanilla marshmallows, halved horizontally
2 tbspvanilla ready-made frosting
20jaffas
20mini vanilla marshmallows, halved crossways
1rich choc fudge writing icing
40mini star pretzels

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Steps

1 hour

1

preheat oven to 180oC (160 fan forrced). Place 1 biscuit over each hole o 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, carfully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaning biscuits.
2

Place butter, cream and chocolate in saucepan over low heat and stir until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20mins or until cool but not set.
3

Fill biscuit cases with 1 teaspoon of chocolate mixture. Place in fridge until set.
4

Using picture as a guide, gently press 1 marshmallow 1/2, cut side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose.
5

Attach 2 mini marshmallow halves to form eyes. Use a drop of writing icing to form pupils. (If unable to find writing icing I have used ready-made frosting with a drop of food colouring!)
6

Cut pretzels in half to form antler shapes. Place 2 pretzels above eyes. Press to secure.