• Line a large baking sheet with parchment paper. Place 12 fudge-covered OREOs even spaced on the baking sheet.
  7.9 ounces fudge covered OREOs
• Place chocolate chips in a small, microwave-safe bowl. Heat for 30 seconds at 50% power, then stir well. Continue microwaving in 10-15 second intervals, stirring after each, until the chocolate is fully melted and smooth.
  ¼ cup dark chocolate chips

Stomachs

• Use a small knife or spoon to spread a small amount of the melted chocolate on the back of a white candy melt. Attach the candy melt to the bottom half of an OREO to create the penguin’s "stomach." Repeat for all OREOs.
  12 white candy melt wafers

Eyes

• Using a toothpick, place a small dot of melted chocolate where the eyes will go on each OREO. Press candy eyes onto the chocolate dots. Repeat for all OREOs.
  24 small candy eyes

Beaks

• Cut mini orange M&Ms in half with a sharp knife. Use a toothpick to dab melted chocolate on the cut side of an M&M half, then place it between the eyes to form the beak. Repeat for all penguins.
  12 mini M&Ms

Earmuffs

• Peel the Twizzler so it is 2-strands thick. Cut each strand into 2-inch pieces. Spread melted chocolate on one side of each strand and press it onto the top of the OREO to form the earmuff band. Repeat for all penguins.
  1 Pull ‘n Peel twizzler
• Spread a small amount of melted chocolate on the flat side of two Junior Mints for each penguin. Attach one Junior Mint to each side of the penguin’s head, at the ends of the Twizzler strand. Repeat for all penguins.
  24 Junior Mints

Set Up

• Allow the OREO Penguins to set at room temperature for 30 minutes or in the refrigerator for 10-15 minutes before serving. Enjoy!