Cookie & Candy Penguins - cooking recipe

Ingredients

2 ounces chocolate bark, for candy-making
12 large marshmallows
6 chocolate malted milk balls
12 miniature chocolate chips
12 pieces candy corn
6 cream-filled chocolate sandwich cookies (i.e. Oreos)

Preparation

Melt chocolate in microwave according to package directions.
Dab chocolate onto the top of 6 marshmallows, and top each with one of the remaining 6.
Leaving a vertical white strip down the middle for the penguin's chest, dip the marshmallow pairs into the chocolate to create the body.
Attach a chocolate malt ball with a dab of chocolate to the top of each chocolate-covered marshmallow pair - this is the head.
Use two miniature chocolate chips for the eyes, \"gluing\" them on with a dab of chocolate (a toothpick is good for this) to the chocolate malt ball.
Cut the white tips off of the candy corn and use 6 of these white tips for beaks.
Separate the cream-filled cookies, trying to keep the white cream only on one side.
Cut the six cookie halves with no cream in half to make the wings. This is one of the trickiest parts, since they seem to want to break easily.
Use a dab of chocolate to attach the wings on either side of each marshmallow pair. The cut-side should face front.
Dab some chocolate on the remaining 6 cookie halves with the cream facing upwards and attach at the bottom of each marshmallow penguin.
Attach the remaining orange and yellow cut pieces of candy corn as feet to the bottom of each marshmallow, and on top of the cookie.