Recipe of Quick Butternut Snap Rudolph Chocolate tartlets

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butternut snap rudolph chocolate tartlets. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut Snap Rudolph Chocolate tartlets is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Butternut Snap Rudolph Chocolate tartlets is something that I’ve loved my entire life.

Place butter, cream and chocolate in a saucepan over very low heat. Spoon the Nestle Top N Fill Caramel into in a bowl and mix with a whisk until it becomes an even pourable consistency. How to store caramel butternut snap tartlets. The biscuits will soften over time, but will still be delicious.

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

The ingredients needed to make Butternut Snap Rudolph Chocolate tartlets:

1. Make ready 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. Get 20 jaffas
8. Prepare 20 mini vanilla marshmallows, halved crossways
9. Get 1 rich choc fudge writing icing
10. Take 40 mini star pretzels

Resee's Cup Rudolph the Red Nose Reindeer Treats for Christmas by Hungry Happenings. Rudolph Cake - this is so cute and the kids would love it! by Best Food Pins. And to top of all that cuteness, just look at these Rudolph chocolate tartlets! See recipes for Pumpkin Pie Tartlets, Citrus cream tartlets too.

Steps 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.

And to top of all that cuteness, just look at these Rudolph chocolate tartlets! See recipes for Pumpkin Pie Tartlets, Citrus cream tartlets too. Use an icing pen/or a spot of chocolate ganache applied with a toothpick to create the pupils. Recipe adapted from Arnott's 'Chocolate Butternut Snap Tartlets' recipe. Once they've softened, you carefully press the biscuits into the patty pan holes to mould the biscuits into a tartlet shape.

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