 Ingredients:
500g chocolate cream biscuits 250g cream cheese peppermint essence 1 bag choc melts 2 tsp copha Choc sprinkles Method: Crush the biscuits to a fine crumb. I use my food processor to do this, so the crumbs are very fine. Using either the food processor or your hands, add the cream cheese and combine until the crumbs form a ball. Using a teaspoon, shape mixture into balls. Chill. Melt chocolate. Dip balls in chocolate then roll in sprinkles. Put on a plate to set. Store in the fridge in an air tight container. Can be frozen.
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 I love these little tarts, and I'll let you in on a little secret - I keep a packet of Aldi scotch finger biscuits cases in the freezer just for making these! Why the freezer? So the fridge fairies won't find them and devour them of course!
They're so quick and easy to make, perfect for unexpected visitors or when a quick dessert is needed. Ingredients: 1 pkt all butter shortbread biscuits (or frozen tart cases) 125g butter, melted 2 pkts vanilla instant pudding (or MOO equivalent) 2-3/4 cups cold milk 300ml cream, whipped Method: Line a 12 cup muffin tin with cupcake papers. Crush shortbread biscuits into fine crumbs, about the texture of brown sugar and mix with melted butter. Spoon crumbs into cupcake liners. Press firmly on the bottom and up the sides. Mix pudding with milk according to directions on packet. Spoon pudding into crusts. Top with whipped cream. Keep chilled until ready to serve. |
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