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

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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.

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.

Store chilled for best texture and flavor.