Simple Way to Prepare Delicious Butternut Snap Rudolph Chocolate tartlets

Butternut Snap Rudolph Chocolate tartlets Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Butternut Snap Rudolph chocolate tartlets; Butternut Snap Rudolph chocolate tartlets. We went to a Christmas party last night and I wanted to make something fun for the kids.

Here is the best “Butternut Snap Rudolph Chocolate tartlets” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Butternut Snap Rudolph Chocolate tartlets

1. You need 250 grams of packet Arnott's Butternut Snap Cookies.
2. Make ready 65 grams of unsulted butter, chopped.
3. Take 1/3 cup of cream.
4. Make ready 200 grams of milk or dark chocolate, chopped.
5. It’s 10 of vanilla marshmallows, halved horizontally.
6. Take 2 tbsp of vanilla ready-made frosting.
7. It’s 20 of jaffas.
8. Take 20 of mini vanilla marshmallows, halved crossways.
9. You need 1 of rich choc fudge writing icing.
10. You need 40 of mini star pretzels.

And to top of all that cuteness, just look at these Rudolph chocolate tartlets!Use an icing pen/or a spot of chocolate ganache applied with a toothpick to create the pupils.Editor Brodee Myers-Cooke makes delicious chocolate tartlets with Arnott's Butternut Snap Cookies.Once they've softened, you carefully press the biscuits into the patty pan holes to mould the biscuits into a tartlet shape.

Butternut Snap Rudolph Chocolate tartlets instructions

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..

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

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