Peanut Butter Penguins
This Peanut Butter Penguins recipe easily turns a Nutter Butter into winter's cutest critter. Coated in chocolate and all dressed up, these adorable treats make a fun, kid-friendly, no-bake project that produces perfect penguins!
Servings: 32 penguins
Calories: 195kcal
Ingredients
- 12 ounce bag dark chocolate chips
- ¼ cup creamy peanut butter
- 2 tbsp salted butter
- 16 ounce package Nutter Butter cookies
- 32 Mini Nilla Wafers
- 64 brown Reese’s pieces
- 48 orange Reese's pieces halved
- 64 Candy eyes
Instructions
- Combine the dark chocolate chips, creamy peanut butter and salted butter in a medium sized, microwave safe bowl.
- Microwave for 30 seconds and stir well. Continue to heat in 10-15 second increments, stirring between each increment, until completely melted and combined.
- Dip a Nutter Butter into the chocolate mixture until completely covered and remove with a fork underneath it to gently shake off any extra chocolate. Set on a wire rack or cutting board covered with parchment paper.
- Add a mini nilla wafer to the center of the bottom half of the cookie to make the stomach.
- Add two candy eyes to the top half and ½ of an orange Reese’s piece, cut side down, for the nose.
- Place two orange Reese’s piece halves, cut side down, horizontally below the mini nilla wafer to be the feet.
- Press two brown Reese’s pieces on as the wings, one on either side of the cookie, just below the indent.
- Repeat the process with each Nutter Butter until you have made all 32 penguins.
- Place the wire rack or board in the refrigerator and allow the penguins to set for at least 3 hours or overnight. Serve chilled or at room temperature (at room temperature you may end up with a smear of chocolate on your fingers when you eat them but they will be delicious.)
Notes
Storage:
- To Store: Once chilled, store these Penguins in an airtight container in the refrigerator for a week. You can store them at room temperature but the chocolate will soften and you may end up with messy, although delicious, penguins.
- To Freeze: You can store these penguins in the freezer for up to 6 months but thaw them in the refrigerator overnight before serving.
- Prepare the Reese’s pieces before you start on the cookies. Separate the colors that you need and cut the orange ones in half. I also recommend pulling out a few extras, just in case you drop one or have other unexpected problems.
- Pour out a bowl of mini Nilla wafers and open the candy eyes before you start decorating the cookies. Having everything open and prepared will make the process much easier.
- Don’t overheat your chocolate! The peanut butter and butter will make it much more forgiving but you still don’t want to overheat it.
Nutrition
Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 104mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg