Fun Way to Create Yummy Butternut Snap Rudolph Chocolate tartlets

Butternut Snap Rudolph Chocolate tartlets.

You can cook Butternut Snap Rudolph Chocolate tartlets using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Butternut Snap Rudolph Chocolate tartlets

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

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..