Description
These delightful tartlets combine the flavors of white chocolate, coconut, and marshmallows, providing a sweet and crispy texture perfect for the festive season.
Ingredients
Scale
- 250g pkt Arnott’s Butternut Snap Cookies
- 200g white chocolate, chopped
- 15g (1/3 cup) Rice Bubbles
- 25g (1/3 cup) shredded coconut
- 1/3 cup mini pink and white marshmallows, halved
Instructions
- Preheat the oven (optional) to 180°C. Line a muffin tin with paper cases.
- Press the Arnott’s Butternut Snap Cookies into the muffin tin to create tartlet bases.
- Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth.
- Combine the Rice Bubbles, shredded coconut, and marshmallows in a bowl.
- Pour the melted chocolate over the dry mixture, stirring until coated.
- Spoon the mixture into each tartlet base and refrigerate until set.
Notes
Best served chilled. Customize with holiday-themed sprinkles for extra festive flair.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian-inspired Christmas
Nutrition
- Serving Size: Australian-inspired Christmas
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
Keywords: White Christmas Tartlets