prep: 15mins
cook: 5mins, plus 20mins chilling time
makes: 12

Ingredients

  • 125mL Bulla Cooking Cream
  • 12 butternut snap biscuits
  • 50g butter
  • 200g milk chocolate buttons
  • mini white marshmallows, for decorating
  • 12 jaffas, for decorating
  • chocolate balls, for decorating
  • pretzels, for decorating

Reindeer Pods

method

  1. 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.
  2. 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.
  3. Spoon chocolate mixture into biscuit cases and refrigerate for 20 minutes.
  4. Decorate chocolate cups with the marshmallows, jaffas, chocolate balls and pretzels.