These Rudolf Caramel Tarts were a hit at our place, and I'm sure they will be at your place too. (Even it it is 30 degrees out and their little eyes and noses start to slide off!!)
250g Butternut snap biscuits
20 Mini white marshmallows
10 Regular size marshmallows
40 Mini choc chips
400g Condensed milk
1/3 Cup brown sugar
1 Cup choc melts
20 Pretzels (cut in halve for antlers)
What to do:
Preheat oven to 180C/160C fan-forced. Place biscuits over 20 holes of two 12-hole shallow patty pan tins. Bake for 3-4 mins or until soft. Remove from oven. Working quickly, carefully press softened biscuits into pan with a spoon, to mould into cup shapes. Allow to cool.
Using scissors, cut marshmallows in 1/2 to make 2 rounds from each marshmallow. Working quickly, attach a chocolate chip to the sticky side of each mini marshmallow, repeat the process with the Jaffas and sticky side of remaining regular sized marshmallows. Set aside.
In a small saucepan, combine Condensed Milk, sugar & butter, stir over medium heat for 10 mins or until thickened.
Evenly distribute caramel mixture into biscuit cases. Spread tops with melted, Milk Melts, then using the picture as a guide, arrange 2 mini marshmallows and one larger marshmallow to make Rudolph’s face.
Insert 2 pretzel pieces on each tart to make antlers.
Set aside & allow chocolate to firm up.