Oreo Penguins
Servings: 24 cookies
Calories: 116kcal
Ingredients
- 24 Double Stuf Oreos
- 20 ounces dark chocolate melting wafers we used Ghirardelli
- 24 pieces white melting wafers
- 12 orange M&M minis cut in half
- 0.88 ounces package candy eyes
- 2 pieces pull n peel Twizzlers pulled apart and cut into 2” long pieces
- black melting wafers optional for drawing bow ties and buttons
Instructions
- Gather your ingredients then prepare two baking sheets with parchment paper and set it aside.
- Using a double boiler, melt the dark chocolate melting wafers until smooth.
- Take one Oreo cookie and fully submerge it into the dark chocolate and make sure it is evenly coated. Lift it out with a fork and lightly tap it on the edge of the pot a few times to remove the excess chocolate. Transfer it to the lined baking sheet.
- Decorate the penguins: Add one white melting wafer on the bottom half of the oreo. Add the orange M&M centered right above it. Then add the two candy eyes.
- For the earmuffs, add two peppermint candies, one on each side of the penguin. Then attach a 2 inch piece of twizzler for the strap. It’s best to do the twizzler part last after adding the rest of the decorations. This allows the chocolate to set a bit and adding the rest of the decorations. This allows the chocolate to set a bit and will help the twizzler stay in place.
- Repeat the steps with the rest of the Oreos. Then place the penguins on the baking sheets into the fridge for 10 minutes or until chocolate is set.
- An optional step is to melt some black melting wafers and draw on little bow ties and buttons onto the penguin’s belly.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 58mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg