Nutter Butter Penguins

• 2 bars Milk Chocolate, 4.4-oz. Each, Chopped Into Chunks
• 2 bars Dark Chocolate, 3.5-oz Each, Chopped Into Chunks
• 1/4 cups Creamy Peanut Butter
• 1 package Nutter Butter Cookies, 16-oz. Package
• 2 bars White Chocolate, 4.4-oz. Each, Chopped Into Chunks
• 1 bag (12.6 Oz. Size) M&Ms
• 1 whole Tube Orange Frosting Or Writing Gel, For Drawing Beaks And Feet, 4 Ounce Tubes

1. Put the milk and dark chocolate chunks and peanut butter into a microwave-safe bowl. Microwave on high for 20-second intervals, stirring well in between, and continuing until melted. Make sure to stir before each additional heating, so chocolate does not burn. It should only take about 4 intervals. When done set it aside and let it cool slightly.
2. Line a baking sheet with wax paper. Dip the Nutter Butter cookies into the melted chocolate, coating one entire cookie. You may coat both sides, but it's only necessary to do one. Let the excess drip off and lay the cookie on wax paper with the chocolate side up. Place chocolate-coated cookies into fridge until set, about 15 minutes.
3. Meanwhile, put the white chocolate chunks into a microwave-safe bowl. Microwave on high for 20-second intervals, stirring well in between, and continuing until melted. Make sure to stir so chocolate does not burn. It should only take about 3 intervals. Let it cool slightly.
4. Use a spoon to gently pour a white oval on the bottom half of the cookie to represent the penguin's belly. Use leftover milk or white chocolate to put a tiny dot on the back of an M&M (put it on the side with the "m"). Use the chocolate as glue to stick two M&Ms on the top half of the cookie to represent eyes.
5. Use the orange frosting to draw a beak below the eyes and two feet below the belly. Store finished cookies in fridge for up to 5 days.

milk chocolate, chocolate, ubc, butter cookies, white chocolate, orange frosting

Taken from tastykitchen.com/recipes/desserts/nutter-butter-penguins/ (may not work)