Ingredients
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20 mini star-shaped pretzels
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10 red M&M’s
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20 candy eyes
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10 Tim Tam biscuits (see note)
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50g dark chocolate, melted, cooled
Bauble Biscuits
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90g dark chocolate, melted, cooled
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3 rainbow sour straps, cut lengthways into thin strips
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10 Venetian biscuits
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M&M’s and M&M’s minis, to decorate
Pudding Biscuits
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90g white chocolate, melted, cooled
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10 milk chocolate digestive biscuits (see note)
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20 mini red M&M’s
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2 watermelon cloud lollies, thinly sliced
Method
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1Make Reindeer Biscuits: Using picture as a guide, attach pretzels, M&M’s and candy eyes to Tim Tam biscuits using melted chocolate. Refrigerate until set.
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2Make Bauble Biscuits: Place melted chocolate in a small snap-lock bag. Snip off 1 corner. Using picture as a guide, fold sour strap pieces into small bows, securing with a little chocolate. Pipe chocolate onto biscuits. Attach bows, M&M’s and mini M&M’s to biscuits. Refrigerate until set.
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3Make Pudding Biscuits: Place melted chocolate into a small snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe chocolate over top of each biscuit to form ‘custard’. Decorate with mini M&M’s and cloud lollies. Refrigerate until set.
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4To gift, pack biscuits into boxes or cellophane bags and secure with ribbon.
Source: taste.com.au
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