Chocolate Penguin Bites
Delightful mini treats that bring a playful touch to any gathering with their creamy chocolate coating and fun decorations.
Ingredients
Main Ingredients
- 10 pieces cookies and cream biscuits (e.g., Oreos)
- 200 g milk chocolate or dark chocolate (at least 50% cocoa/cacao), broken into pieces and melted
- 10 pieces small white chocolate buttons
- 20 pieces edible eye cake decorations
- 10 pieces orange candy-coated chocolate buttons
Instructions
Preparation
- Set a cooling rack over a sheet of baking paper, or line a baking tray (sheet pan) with nonstick baking paper.
- Using 2 forks, coat each biscuit in the melted chocolate, let the excess drip off, then transfer to the prepared rack or tray.
- While the chocolate is still warm, place 1 white chocolate button on the center-bottom of each biscuit (belly).
- Add 2 edible eyes above it, then place 1 orange candy-coated chocolate button between the eyes for the beak.
- If decorations slide, chill the biscuits for 1–2 minutes to slightly set, or dab a little melted chocolate on the backs to help them stick.
- Chill in the refrigerator for 1 hour, or leave to set at room temperature.
- Store in an airtight container for up to 1 week.
Notes
To maintain freshness, store in a cool, dry place. For longer storage, refrigerate but allow to come to room temperature before serving.