Chocolate yoghurt tart pods

Who hasn’t eaten Mars Pods? What about butternut snap cookie tartlets with a beautiful creamy chocolate filling? My sister-in-law makes white chocolate butternut snap cookie tartlets every Easter and they are amazing. Everyone goes crazy over them.

This recipe combines the two. A soft sweet cookie with creamy chocolate filling packed with a surprise, honeycomb.

I made these for a work fundraiser – bring a plate to raise money for the Nepal earthquake. The earthquake in Nepal was a horrible event so I was really looking forward to helping in some tiny tiny way.

This recipe is easy and perfect for any morning or afternoon tea and let me tell you…they flew off the plate!

Cookie base:
  • 120g butter
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 cup S/R flour
  • ¾ cup plain flour
  • 1 tsp baking powder
Chocolate filling:
  • 150g dark chocolate melts
  • 50g butter, chopped
  • 2 tablespoons Greek yoghurt
  • 1 violet crumble, chopped
  • ½ boost bar, chopped
  • Preheat oven to 170C fan forced
  • Melt the butter
  • Combine the brown and white sugar with the butter – mix well
  • Mix in the eggs
  • Sift together the flours and baking powders
  • Add flour to wet mixture and combine until it forms a cookie dough
  • Grease shallow cupcake tins
  • Put biscuit in each push into sides to make a shallow shell
  • Cook for 10minutes – it will firm up once cooled
  • Once cookies are cooled, prepare the chocolate filling
  • For the chocolate filling, melt the chocolate in a metal bowl over hot water – make sure the metal bowl doesn’t touch the water
  • Once melted add the butter and yoghurt – mix well
  • Add in the violet crumble and boost bars
  • Fill each cookie cup with chocolate filling
This recipe will make approximately 24 pods and…there will be leftover cookie dough so chuck in some chocolate, dried fruit and/or nuts and bake. It makes a beautiful cookie. Alternatively eat it raw – cookie dough and ice-cream is incredible of course!

You can add any chocolate you want to this. Anything you have in the house chuck it in! The Boost does melt to more of a caramel, which would probably be the same for chocolate bars like Mars and Snickers.

I have to say, these are just yum. Nuts would be a great addition to add some crunch however not knowing about people’s allergies, I played it safe.

Would love your feedback on this one please – it was an experiment.

Farewell fun yoghurt fact… “Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.”



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