These adorable biscuits will be gone almost as soon as they hit the Christmas party table!
Ingredients
250g Arnotts Butternut Snap Biscuits
65g Salt Reduced Butter
1/3 cup cream
200g milk chocolate melts
10 marshmallows, halved
3 TBS White chocolate (melted)
20 Jaffa lollies
Pre-made edible eyes
Pretzels - cut in half (technically only 40, but I needed a lot more)
Instructions
Preheat oven to 160(o) fan-forced
Place 1 biscuit over each hole of a patty pan tray and place in hot oven
Bake for 3 mins
Remove from the oven, and quickly but carefully use a lime to press into the tin and mould into a cup shape
Allow to cool in tray, then transfer to serving plate. Repeat with remaining biscuits
Place the butter, cream and chocolate in a saucepan over very low heat and stir constantly for 6-7 minutes, or until melted and smooth
Pour into a clean bowl, and cool in the fridge for 20 mins
Fill biscuit cup, roughly 1 teaspoon with the ganche
Allow to set in the fridge for another 25-30 mins
Using the picture as a guide, gently press 1 marshmallow cut side down to tartlet. Attached 1 jaffa to marshmallow with melted white chocolate, then add the edible eyes.
