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4-5 5mins, plus 20mins chilling time

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.

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