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Mini Rudolph cups
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Prep Time:
80 minutes
Cook Time:
3 minutes
Total Time:
83 minutes
Try these adorable Rudolph Christmas cookies for a festive treat!
Ingredients:
  • 60g packet milk chocolate cups (see note)
  • 250g packet milk chocolate melts
  • 12 mini star-shaped pretzels
  • 6 red M&Ms
  • 6 vanilla mini marshmallows, halved crossways
  • 50g tube black writing icing
  • 2 rainbow sour straps
Instructions:
  • Arrange chocolate cups neatly on a tray. Set aside 1/4 cup of chocolate melts. Place the rest of the melts in a microwave-safe bowl. Microwave on MEDIUM (50%) power for 1 to 2 minutes until smooth, stirring halfway through. Transfer the melted chocolate into a zip-lock bag, snip off a corner, and pipe the chocolate into each cup until full. Even out the tops. Chill in the fridge for 30 minutes or until firm.
  • Melt the remaining 1/4 cup of chocolate melts in a heatproof, microwave-safe bowl in the microwave on MEDIUM (50%) for 30 seconds or until smooth.
  • Arrange 6 chocolate cups, top-side down, on a flat surface to create the bodies. Use melted chocolate to attach the remaining chocolate cups to form heads, following the picture as a guide. Hold them in place until secure.
  • Cut one side off two pretzels to create antler shapes. Securely attach the pretzels to the back of one reindeer head using a small amount of melted chocolate. Hold until firm. Attach two marshmallow pieces, cut-side down, to the top of the head using a little melted chocolate to form eyes. Hold until set. Use icing to draw a black dot on each eye to make pupils. Repeat the steps to make five more reindeer heads.
  • Cut the sour straps lengthwise into thin strips and wrap one strip around the neck of each reindeer using the colors as a guide. Secure them with a bit of melted chocolate. Let them sit for 30 minutes until firm. Add an M&M to the front of the head of each reindeer to make a nose, holding it until secure with a little melted chocolate. Serve.

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