What you need
24 chocolate ripple biscuits
2 cups PASCALL Marshmallows, quartered
¾ cup CADBURY Baking Milk Chocolate Chips
1. PLACE a biscuit, flat side down, on each cup of a round bottom patty pan. Bake in a moderate oven 180°C for 3-5 minutes or until softened. Press gently into the pans to form a tartlet shell.
2. DIVIDE marshmallows and chocolate between tartlet shells. Bake in a moderate oven 180°C for 2 minutes. Cool slightly then remove from pans to cool completely.
The perennial favourite flavours in a crisp pastry case the kids can make.