Rudolph Chocolate Tartlets

by Julie
(Queensland, Australia)

Butternut Rudolph Chocolate Tartlets

Butternut Rudolph Chocolate Tartlets

This Rudolph Chocolate Tartlets recipe is not my own original creation. I got it from a magazine in Australia, but I thought others might like to give it a try.



It's really cute and festively fun! I enjoyed making it for my own kids and I hope you enjoy it, too.


You may think it's too fiddly, but it's really not that hard to make, so go ahead and give it a try. :)


Here's a little tip: This recipe calls for Arnott's Butternut Snap Cookies, but you can really use any similar cookies that are available in your area if you can't get your hands on these.


Butternut Rudolph Chocolate Tartlets



To make 20 Rudolph Cookies this is what you'll need:

  • 250g packet of Arnott's Butternut Snap Biscuits (or 20 similar style cookies)
  • 65g (1/4 cup) butter, chopped
  • 1/3 cup thick cream
  • 200g (7 ounces) of chocolate chips or chopped pieces - milk or dark is fine, whichever you prefer
  • 10 white marshmallows - cut in half for nose
  • 20 mini marshmallows - cut in half for eyes
  • 2 tablespoons vanilla frosting (ready-made works great)
  • 20 jaffas (red peanut M&M's would work too)
  • chocolate writing icing (for pupils on the eyes)
  • 40 mini star shaped pretzels, cut in half for antlers


  1. Preheat your oven to 180 degrees Celsius (160 for fan forced), or 350 degrees Fahrenheit.

  2. Using a tartlet tin (or a mini muffin pan), place one biscuit over each hole and bake for 2-3 minutes or until the cookie is soft enough to reshape. Take a ladle, a lime, or something oval shaped and carefully press the now soft biscuits into the tin to make a cup shape. Once they've cooled place them on a plate ready to assemble.

  3. To make the chocolate filling, combine the butter, cream and chocolate in a saucepan over very low heat. Stir constantly for about seven minutes or until the chocolate is melted and smooth. Pour the mixture into a clean dry bowl and refrigerate for about 20 minutes or until cool, but not completely set.

  4. Remove chocolate from the fridge and fill each biscuit with a heaped teaspoon of the mixture. Return to the fridge for 20-25 minutes or until the chocolate is set in the cookies.

  5. Now for the fun part! Using the picture as a guide, assemble Rudolph's face...

    • Press 1 of the large marshmallow halves, cut side down, near the bottom edge of each tartlet.
    • Use the ready-made frosting as glue to attach a red Jaffa candy for Rudolph's red nose.
    • Push 2 mini marshmallow halves above the nose to form eyes.
    • Add pupils with the chocolate writing icing (you could also reserve a bit of the chocolate filling in a plastic sandwich bag and clip off a corner to pipe it on.)
    • Add 2 of your pretzel pieces above the eyes and press them into the chocolate to secure the antlers in place.


Enjoy! These Rudolph Cookies are such fun and the kids will love them.

Merry Christmas!
~Julie

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Reindeer Cookies Are Fantastic! NEW
by: Angie from allaboutparasites.com

Hi Julie,

Thanks for adding your Rudolph Chocolate Tartlets. You're right! They really are adorable and I know the kids will love them.

I did edit the recipe slightly to help my many American friends make something similar. I know they won't want to miss out.

Hope you, Mike, and the kiddos have a wonderful Christmas.

Love,
Angie

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