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 jaffa lollies 20 mini vanilla marshmallows, halved crossways Rich choc fudge writing icing 40 mini star pretzels INSTRUCTIONS: 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. 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. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set. 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. (Source: Australia's Super Food Ideas December 2011 / January 2012)
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