Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut snap rudolph chocolate tartlets. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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

Food Items, Cooking Essentials & More Delivered To Your Door. Household Essentials, Groceries & More Delivered. Place butter, cream and chocolate in a saucepan over very low heat.

To get started with this recipe, we must prepare a few ingredients. You can have butternut snap rudolph chocolate tartlets using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut Snap Rudolph Chocolate tartlets:

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

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. How to store caramel butternut snap tartlets.

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.

The biscuits will soften over time, but will still be delicious. Storing the butternut snap tartlets in the fridge will help to keep the caramel thick and the chocolate set! Press into a mini muffin pan or patty tin to make a case. Using a cake mixer or electric beaters beat cream cheese until smooth. Butterscotch Tarts Candy Tarts Caramel Tarts Cardamom tarts Cheese Tarts Cheesecake Tarts Cherry Tarts Chinese New Year Tarts Chocolate Tarts Christmas Tarts Citrus Tarts Clementine Tarts Coconut Tarts Coffee Tarts Condensed Milk Tarts Cookie Tarts Corn.

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