Description
Peanut Butter Penguins are adorable, festive treats made with Nutter Butter cookies dipped in a rich blend of dark chocolate, peanut butter, and butter, then decorated with mini Nilla wafers, Reese’s pieces, and candy eyes to resemble cute penguins. Perfect for holiday parties or fun snacks, these no-bake treats are easy to make and sure to delight kids and adults alike.
Ingredients
Scale
Chocolate Mixture
- 12 ounce bag dark chocolate chips
- ¼ cup creamy peanut butter
- 2 tbsp salted butter
Penguin Decorations
- 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
- Prepare the Chocolate Mixture: 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 heating in 10-15 second increments, stirring between each, until completely melted and smooth.
- Dip the Cookies: Dip each Nutter Butter cookie into the chocolate mixture until fully coated. Use a fork underneath the cookie to shake off excess chocolate gently. Place dipped cookies on a wire rack or cutting board lined with parchment paper to set.
- Add the Stomach: Press a mini Nilla wafer onto the center of the bottom half of each chocolate-covered cookie to create the penguin’s stomach.
- Attach the Face Features: Place two candy eyes on the top half of the cookie and press half of an orange Reese’s piece (cut side down) in the center below the eyes to form the nose.
- Form the Feet: Position two orange Reese’s piece halves (cut side down) horizontally below the mini Nilla wafer on the bottom half to create the feet.
- Add the Wings: Attach two brown Reese’s pieces as wings by pressing one on each side of the cookie just below the indent.
- Repeat for All Cookies: Continue decorating each Nutter Butter cookie until all 32 penguins are assembled.
- Chill to Set: Place the decorated penguins in the refrigerator for at least 3 hours or overnight to allow the chocolate to fully set.
- Serve: Serve chilled or at room temperature. Note that at room temperature, the chocolate might be slightly soft and could smear on fingers but will still be delicious.
Notes
- Store finished penguins in an airtight container in the refrigerator for up to one week.
- Penguins can be stored at room temperature but will soften and may become messy to eat.
- Freeze penguins for up to 6 months; thaw overnight in the refrigerator before serving.
- Prepare and separate candy pieces before decorating to streamline the process.
- Cut orange Reese’s pieces in half carefully for accurate penguin noses and feet.
- Be careful not to overheat the chocolate mixture to maintain smooth consistency and prevent burning.
- Have extra candy pieces on hand in case of accidents or breakage during assembly.
Nutrition
- Serving Size: 1 penguin
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
