Saturday, December 29, 2012

Dark Chocolate Nutter Butter Penguins

Dark Chocolate Nutter Butter Penguins



You'll Need:



Nutter Butter Cookies

Tootsie Rolls

marshmallows

Circus Peanuts OR orange taffy, orange Starburst Fruit Chews, orange Tootsie Rolls
candy eyes
melted and tempered dark chocolate OR melted dark confectionery coating/candy melts

Supplies Needed:

kitchen shears or knife
dipping fork or kitchen fork
parchment paper lined baking sheet



Instructions:






Get your decorations ready. Take your Nutter Butter Cookies out of the package. Cut a thin slice from each round end of your marshmallows. (The center slices will be too sticky to use, so just snack on them or save them and dip them in the leftover chocolate.) Unwrap your Tootsie Rolls and smash them flat. You may need to heat them in the microwave for a few seconds to soften them up. Use kitchen shears or a knife to cut wings from the Tootsie Rolls. Cut off small pieces of your Circus Peanut or other orange candy, and shape into triangular beaks, and tear drop shaped feet.



Dip one Nutter Butter Cookie in the melted and tempered dark chocolate or melted confectionery coating. Use a dipping fork or kitchen fork to remove the cookie from the chocolate. Tap the fork on the side of your bowl to allow the excess chocolate to drip off. Set on a parchment paper lined baking sheet. Immediately attach all your candy decorations while the chocolate is still wet.





Place the marshmallow, cut side down, on your chocolate dipped Nutter Butter. Attach one wing to each side of the cookie and two feet to the bottom of the cookie. Then add the eyes and beak.

Refrigerate if using pure dark chocolate and freeze if using confectionery coating/candy melts for about 5 minutes, just until the coating hardens. Store in an airtight container for up to several weeks.


These cute little Nutter Butter Penguins will make great Christmas party favors. Wrap them individually in clear cellophane bags to give as treats.

 

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