Perky Penguins Recipe

Photo by: Taste of Home

100% would make again

My children and I needed something to perk up our spirits during the cold month of January, so we decided to celebrate Penguin Awareness Month with these cute critters.—Julie Lavender, Silverdale, Washington

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Ingredients

1/2 cup milk chocolate chips

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1-1/2 teaspoons shortening

12 large marshmallows

2 packages (2-1/4 ounces each) Tootsie Rolls

12 miniature chocolate chips

18 pieces candy corn

6 cream-filled chocolate sandwich cookies

Directions

In a microwave, melt milk chocolate chips and shortening; stir until smooth. Cool slightly. Place a small amount of chocolate mixture on top of six marshmallows. Let stand for 1 hour or until set.

Warm chocolate mixture. For the penguin bodies, carefully dip sides of the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving about 3/4-in. vertical strip of white. Let stand on waxed paper until set, about 1 hour.

For penguin heads, cut Tootsie Rolls into two-piece sections. Place on a microwave-safe plate; microwave at 10% power for 10-15 seconds or until slightly warmed. Carefully roll each into a ball.

With a toothpick, position chocolate chips for eyes. For beaks, cut off yellow end of six candy corn pieces; flatten remaining candy slightly. Press gently into chocolate balls. Reheat chocolate mixture. Dab a small amount onto bottom of each ball; position on penguin bodies. Let stand until set, about 45 minutes.

Separate cream-filled cookies; remove and discard cream filling. For wings, cut six cookies in half. Rewarm the chocolate mixture. Spread a small amount on each cookie half; attach to penguins with cut edge facing forward.

For bases, attach penguins to remaining cookies using melted chocolate. For feet, remove white ends of remaining candy corn pieces and discard; flatten candy. Attach two candies to each cookie base. Let stand for 45 minutes or until set. Yield: 6 penguins.

Nutrition Facts: 1 serving (1 each) equals 232 calories, 9 g fat (4 g saturated fat), 3 mg cholesterol, 96 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.

Perky Penguins published in Taste of Home February/March 2004, p58