Preheat oven to 180°C/160°C fan forced. Place biscuits over 20 holes of two 12-hole shallow patty pan tins. Bake for 3-4 minutes or until soft. Remove from oven. Working quickly carefully press softened biscuits into pan with a spoon, to mould into cup shapes. Allow to cool.
Using scissors, cut marshmallows in half to make two rounds from each marshmallow. Working quickly, attach a NESTLÉ BAKERS CHOICE Milky CHOC BITS piece to cut side up of each mini marshmallow, press firmly but gently to adhere. Repeat the process with ALLENS JAFFAS and cut side up of remaining larger marshmallows. Set aside.
In a small saucepan, combine NESTLÉ Sweetened Condensed Milk, sugar and butter, stir over medium heat for 10 minutes or until thickened.
Evenly distribute caramel mixture into biscuit cases. Spread tops with NESTLÉ Dark Choc Melts, then using the picture as a guide, arrange two mini marshmallows and one larger marshmallow to make Rudolph’s face. Insert two pretzel pieces on each tart to make antlers. Set aside and allow chocolate to firm up.
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