Rudolph the Reindeer Chocolate Tartlets

19 Dec

We went to a Christmas party last night and I wanted to make something fun for the kids. Thought these were just too cute! Easy to make but a little bit fiddly. They are a little bit time consuming so don’t expect to make them in a rush – especially if your little assistants are helping!

Ingredients

  • 250g packet Arnott’s Butternut Snap Cookies
  • 65g unsalted butter, chopped
  • 1/3 cup cream
  • 200g milk or dark chocolate, chopped
  • 10 vanilla marshmallows, halved horizontally
  • 2 tablespoons vanilla ready-made frosting
  • 20 jaffas
  • 20 mini vanilla marshmallows, halved horizontally
  • Rich choc fudge writing icing
  • 40 mini star pretzels

Method

  1. Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of 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, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
  2. Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
  3. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
  4. Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.

     

    I had some trouble finding the star pretzels so had to make do with what I could get. They went down a treat at the party!

     


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