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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
  • Total Time
    Prep: 30 min. + standing
  • Makes
    6 penguins


  • 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


  • 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.

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