Butternut Snap Rudolph Chocolate tartlets
Butternut Snap Rudolph Chocolate tartlets

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut snap rudolph chocolate tartlets. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Butternut Snap Rudolph Chocolate tartlets is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Butternut Snap Rudolph Chocolate tartlets is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butternut snap rudolph chocolate tartlets using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Butternut Snap Rudolph Chocolate tartlets:
  1. Get 250 grams packet Arnott's Butternut Snap Cookies
  2. Get 65 grams unsulted butter, chopped
  3. Make ready 1/3 cup cream
  4. Make ready 200 grams milk or dark chocolate, chopped
  5. Get 10 vanilla marshmallows, halved horizontally
  6. Get 2 tbsp vanilla ready-made frosting
  7. Prepare 20 jaffas
  8. Get 20 mini vanilla marshmallows, halved crossways
  9. Get 1 rich choc fudge writing icing
  10. Get 40 mini star pretzels
Instructions to make Butternut Snap Rudolph Chocolate tartlets:
  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.

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