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Ingredients
Scale
- 8 ounces chocolate almond bark
- 12 Oreo cookies
- 12 white candy melts
- 24 orange M&Ms
- 24 brown M&Ms
- 24 candy eyeballs
- 12 mini orange M&Ms
Instructions
- Line a baking sheet with parchment paper.
- Melt the chocolate almond bark until smooth.
- Dip each Oreo cookie into the melted chocolate to fully coat.
- Press a white candy melt onto the lower half for the belly.
- Add brown M&Ms for the wings on either side.
- Place two orange M&Ms at the bottom for the feet.
- Attach candy eyeballs above the belly and a mini orange M&M for the beak.
- Repeat for all cookies and let them set at room temperature or refrigerate.
Notes
Make sure the chocolate almond bark is thoroughly melted to avoid lumps.
Take your time assembling each cookie for the best appearance.
Store leftover Penguin Oreos in an airtight container to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 140
- Sugar: 10
- Sodium: 60
- Fat: 7
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1
- Cholesterol: 0