Perky Penguins Recipe
Perky Penguins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Perky Penguins in Taste of Home February/March 2004, p58

Nutritional Facts

1 each: 232 calories, 9g fat (4g saturated fat), 3mg cholesterol, 96mg sodium, 39g carbohydrate (28g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Perky Penguins in Taste of Home February/March 2004, p58

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