Tasty chocolate butternut snap tartlets, with just four ingredients
Arnott's product:Butternut Snap
Chill time:40-45 Min
250g packet Arnott’s Butternut Snap Cookies
1/3 cup cream
200g milk or dark chocolate, chopped
65g unsalted butter, chopped
Pre-heat oven to 180C.
Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2-3 minutes or until soft.
Remove from oven then carefully press softened biscuits into tin to mold 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 until melted and smooth – approx 7 minutes. Pour into clean, dry bowl and refrigerate until cool but not set – approx 20 minutes.
Fill biscuit cases with 1 heaped teaspoon of chocolate mixture then place in refrigerator for 20-25min or until set and ready to serve.
Use a fresh lime or small soup ladle to shape the biscuits into the mould.