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Perky Penguins

 Perky Penguins
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
6 ServingsPrep: 30 min. + standing

Ingredients

  • 1/2 cup milk chocolate chips
  • 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 Oreo 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.

2 of 2

Perky Penguins (continued)

Directions (continued)

  • 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.
Nutritional 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.