• 250g packet Arnott’s Butternut Snap biscuit
  • 1/3 cup cream
  • 180g milk or dark chocolate, chopped
  • 65g unsalted butter, chopped • Easter eggs to decorate


1.Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve-hole, 1 1/2 tbsp capacity round-based tartlet tin. Bake for 2-3 minutes or until soft.

2.Remove from oven then carefully press softened biscuits into tin, moulding into a cup shape. 3.If you have another tartlet tin, you can use this to shape the tartlets by placing it over the warmed tartlets and pushing tray down. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

4.Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.

5.Fill biscuit cases with one heaped teaspoon of chocolate mixture. Top with easter eggs.

6.Refrigerate until set. Notes • You can also make the ganache in a microwave.


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