Cookie & Candy Penguins

Recipe by Starrynews
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ounces chocolate bark, for candy-making
  • 12
  • 6
    chocolate malted milk balls
  • 12
    miniature chocolate chips
  • 12
    pieces candy corn
  • 6
    cream-filled chocolate sandwich cookies (i.e. Oreos)
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DIRECTIONS

  • Melt chocolate in microwave according to package directions.
  • Dab chocolate onto the top of 6 marshmallows, and top each with one of the remaining 6.
  • Leaving a vertical white strip down the middle for the penguin's chest, dip the marshmallow pairs into the chocolate to create the body.
  • Attach a chocolate malt ball with a dab of chocolate to the top of each chocolate-covered marshmallow pair - this is the head.
  • Use two miniature chocolate chips for the eyes, "gluing" them on with a dab of chocolate (a toothpick is good for this) to the chocolate malt ball.
  • Cut the white tips off of the candy corn and use 6 of these white tips for beaks.
  • Separate the cream-filled cookies, trying to keep the white cream only on one side.
  • Cut the six cookie halves with no cream in half to make the wings. This is one of the trickiest parts, since they seem to want to break easily.
  • Use a dab of chocolate to attach the wings on either side of each marshmallow pair. The cut-side should face front.
  • Dab some chocolate on the remaining 6 cookie halves with the cream facing upwards and attach at the bottom of each marshmallow penguin.
  • Attach the remaining orange and yellow cut pieces of candy corn as feet to the bottom of each marshmallow, and on top of the cookie.
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