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1
In a microwave-safe bowl, combine the first two ingredients.
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2
Microwave for 1-2 minutes until chocolate chips are melted, stirring ever 30 seconds.
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3
Cool slightly.
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4
Place a small amount of chocolate mixture on top of 6 marshmallows, then top with remaining marshmallows.
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5
Allow the marshmallows to sit for 1 hour or until set.
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6
Warm the chocolate mixture again.
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7
For the penguin bodies, carefully dip the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving a 3/4-inch vertical white strip undipped down the front (for his chest).
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8
Let stand for 1 hour or until set.
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9
For penguin heads, cut Tootsie Rolls into two pieces (you should have a total of 6 pieces).
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10
Place pieces in a microwave-safe plate and warm in microwave for about 10-15 seconds.
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11
Carefully roll each piece into a ball.
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12
With a toothpick, position two minature chocolate chips onto each ball for the eyes.
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13
For the beak, cut off the yellow end of six candy corn pieces and discard.
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14
Flatten the six orange and white pieces slightly and press one gently into each chocolate ball.
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15
Reheat chocolate mixture.
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16
Place a small amount onto the bottom of each ball and position heads on marshmallow bodies (beak centered over white on marshmallow strip).
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17
Let stand for about 45 minutes, or until set.
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18
Separate cream-filled cookies and remove and discard the white cream filling.
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19
For wings, cut six cookies in half.
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20
Attach to penguins with cut side facing forward.
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21
For base, attach penguin bodies to the remaining cookies using the melted chocolate.
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22
For feet, remove white ends of the remaining candy corn pieces and discard the white parts.
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23
Flatten yellow and orange pieces slightly.
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24
Attach two candy corn pieces to each cookie base using the melted chocolate.
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25
Let stand about 45 minutes, or until set.
