Reindeer Pods
Ingredients
- 125mL Bulla Cooking Cream
- 12 butternut snap biscuits
- 50g butter
- 200g milk chocolate buttons
for decorating
- mini white marshmallows,
- 12 jaffas
- chocolate balls
- pretzels
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced). Place butternut snap biscuits over the top of each hole of a small round bottomed tart pan. Bake for 3 minutes, remove from oven and carefully press biscuits down to form a cup shape. Allow to cool.
- Combine Bulla Cooking Cream and butter in a small saucepan. Bring to the boil and pour over the chocolate buttons. Stir until smooth and chocolate has melted. Refrigerate for 20 minutes.
- Spoon chocolate mixture into biscuit cases and refrigerate for 20 minutes.
- Decorate chocolate cups with the marshmallows, jaffas, chocolate balls and pretzels.