I love this recipe because it transforms simple pantry ingredients into something truly delightful. The warm cookies become soft enough to mold into edible tart shells, and the filling adds a wonderful mix of sweetness and texture. The best part is that there’s no need for pastry dough or complicated baking steps—just a few minutes in the oven, a quick stir of the filling, and you have beautiful little tartlets ready to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
Step 1 I preheat the oven to 180°C. I place one cookie over each hole of a 12-hole, 1½-tablespoon capacity shallow patty pan. I bake them for 2–3 minutes or until the biscuits soften. Then, using a lime or the back of a small ladle, I gently press the warm cookies into the pan to form cup shapes. I let them cool completely before transferring to a serving plate. I repeat with the remaining biscuits until all tartlet shells are ready.
Step 2 For the filling, I place the chopped white chocolate in a microwave-safe bowl and heat it on medium power (about 50%) for 2 minutes, stirring every 30 seconds until melted and smooth.
Step 3 I add the rice bubbles, shredded coconut, and halved marshmallows to the melted chocolate and stir everything together until well combined. I then spoon the mixture evenly into the cookie cups, filling each one generously. Finally, I refrigerate the tartlets for about 20 minutes or until the filling is set.
Servings and Timing
This recipe makes about 20 tartlets. It takes around 20 minutes of active prep time, 15 minutes of baking, and about 20 minutes of chilling. They’re quick to make and even quicker to disappear once served.
Variations
Sometimes I like to mix in chopped dried cranberries or pistachios for color and flavor. If I want a more indulgent twist, I drizzle a little melted dark or milk chocolate on top once they’ve set. For a tropical version, I replace the marshmallows with chopped dried mango or pineapple. You can also use other cookies like gingernuts or chocolate biscuits for a different base flavor.
Storage/Reheating
I keep these tartlets in an airtight container in the fridge for up to 4 days. They hold their shape well and taste best when slightly chilled. I don’t reheat them—just serve straight from the fridge or let them sit at room temperature for a few minutes before serving to soften the chocolate slightly.
FAQs
Can I make these ahead of time?
Yes, I often make them a day or two in advance. They stay fresh and delicious when stored in the fridge.
What can I use instead of Butternut Snap cookies?
Any firm, sweet biscuit that softens when warmed works well—ginger snaps, digestives, or oatmeal cookies are great alternatives.
Can I melt the chocolate on the stove instead of the microwave?
Yes, I melt it gently over simmering water in a heatproof bowl, stirring until smooth.
How do I keep the biscuit cups from breaking?
I handle them carefully while they’re warm and soft, using a gentle pressing motion to form the cups without cracking them.
Can I use milk or dark chocolate instead of white?
Absolutely. The flavor will be richer and less sweet, but just as tasty.
How do I make them look extra decorative?
I sometimes top them with a sprinkle of extra coconut, mini marshmallows, or edible glitter before the filling sets.
Can I make them nut-free?
Yes, they’re naturally nut-free as long as the cookies and other ingredients don’t contain traces of nuts.
Can kids help make these?
Definitely! Kids love helping press the cookies into cups and stirring the filling—it’s a fun and safe recipe for little hands.
How do I transport them without melting?
I keep them in a sealed container in a cool place or use a chilled carrier if it’s a warm day.
Can I freeze them?
Yes, I freeze them in a single layer, then transfer to an airtight container. I thaw them in the fridge before serving.
Conclusion
These white chocolate tartlets are one of my go-to treats for when I want something simple yet impressive. I love how the buttery biscuit cups hold a mix of creamy white chocolate, crunchy rice bubbles, and chewy marshmallows for the perfect bite. They’re easy to make, look beautiful, and never fail to bring a smile to everyone who tries them—truly a sweet little indulgence for any occasion.
These White Chocolate Tartlets are delightful bite-sized treats made with buttery Butternut Snap cookie cups filled with a creamy white chocolate mixture loaded with rice bubbles, coconut, and marshmallows. They’re easy to make, beautifully textured, and perfect for parties, gifts, or a fun sweet snack.
Total Time:55 minutes
Yield:20 tartlets
Ingredients
250 g pkt Arnott’s Butternut Snap Cookies
200 g white chocolate, chopped
15 g (⅓ cup) Rice Bubbles
25 g (⅓ cup) shredded coconut
⅓ cup mini pink and white marshmallows, halved
Instructions
Preheat the oven to 180°C. Place one cookie over each hole of a 12-hole, 1½-tbsp capacity shallow patty pan. Bake for 2–3 minutes until softened.
Using a lime or the back of a small ladle, gently press the warm cookies into the pan to form cup shapes. Let cool completely before removing. Repeat with remaining cookies.
Place white chocolate in a microwave-safe bowl and heat on 50% power for 2 minutes, stirring every 30 seconds until smooth and melted.
Add Rice Bubbles, shredded coconut, and marshmallows to the melted chocolate. Stir until well combined.
Spoon the mixture into the cooled cookie cups, filling each one generously. Refrigerate for 20 minutes or until the filling sets.
Notes
Add chopped dried cranberries, pistachios, or dried mango for extra flavor and color.
Drizzle with melted dark or milk chocolate for a decorative touch.
Use alternative biscuits like gingernuts or digestives for a different base.
Top with extra coconut, mini marshmallows, or edible glitter before setting.
