Chocolate Marshmallow Penguins are an adorable, no-bake winter treat that’s as fun to make as it is to eat! These cute little penguins come together with fluffy marshmallows, rich melting chocolate, candy eyes, and colourful Smarties for earmuffs that make everyone smile.
These penguin marshmallow pops are perfect for Christmas parties, winter bake sales, or cozy snow-day activities with kids. They look like tiny edible sculptures but are surprisingly simple to assemble. This is one of those creative kitchen projects that lets you play with your food in the best possible way.
If you love festive edible crafts like my Mini Christmas Tree Pesto Pizzas or Reindeer Rice Krispie Treats, this one’s going to be a new favourite!
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💖 Why You’ll Love This Recipe
- No-bake fun: Perfect for little hands to help with—no oven required.
- Visually irresistible: The bright colours and chocolate sheen make them party-ready.
- Deliciously simple: Only five ingredients but big on taste and charm.
🥘 Star Ingredients
- Marshmallows: The soft, pillowy base that gives your penguins their plump shape. Look for jumbo marshmallows, they hold up well when dipped.
- Melting Chocolate: Use good-quality dark or milk chocolate melts for a smooth finish. The key is to temper or melt slowly to avoid seizing.
- Smarties (or M&M’s): Create colourful earmuffs and little beaks, kids love choosing their colours.
- Green Icing: Acts as the earmuff band and adds a festive pop of colour. A piping bag or zip-top bag with a small corner cut works great for neat detailing.
- Candy Eyes: Bring your penguins to life! These are an easy way to add personality without extra effort.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Swap white chocolate for the head dip to make polar bear marshmallows.
- Use orange fondant or a small candy triangle for the beak instead of Smarties.
- Try mini marshmallows for bite-sized versions or stack two for tall penguins.
- Add a dab of coconut flakes for a snowy effect around the base.
- Replace Smarties with Skittles for a fruity twist.
🔪 How To Make Marshmallow Penguins
- Step 1: In a heatproof bowl, melt the chocolate gently using a double boiler or microwave in 20-second bursts, stirring until smooth.
- Step 2: Hold each marshmallow by the bottom and dip the top half into melted chocolate.
- Step 3: Let the excess drip off and stand upright on a plate.
- Step 4: Before the chocolate sets, stick on candy eyes
- Step 5: Add a small orange Smartie piece for the beak.
- Step 6: Use green icing to draw a curved band over the top, attaching Smarties on each side as earmuffs. Place the penguins on the tray and refrigerate for 10–15 minutes until the chocolate hardens.
💡Hint: If the chocolate starts thickening while you work, warm it gently for a few seconds to restore that smooth, glossy texture.
👩🍳 Expert Tips
- Use toothpicks or skewers to dip without mess, kids can safely decorate while you handle the chocolate.
- Don’t rush the setting process; chilled chocolate gives a perfect glossy finish.
- For an ultra-cute display, stand penguins on crushed cookie “snow.”
💭 FAQs
Stored in an airtight container, they stay fresh for up to 5 days at room temperature or a week in the fridge.
Not recommended. Marshmallows change texture when frozen and thawed, becoming sticky.
Yes! White chocolate creates charming polar bear versions—just adjust the eyes and nose placement.
Melting wafers or couverture chocolate works best because they melt smoothly and set firmly.
🍜 More Christmas Recipes
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💜 Serving Suggestions
- Arrange them on a platter surrounded by mini marshmallows for a snowy effect.
- Pop one on top of a cup of hot cocoa, it slowly melts for a delicious finish.
- Use them as cake toppers for a winter wonderland birthday.
- Add them to your holiday dessert table next to festive cookies or brownies.
Chocolate Marshmallow Penguins
Ingredients
- 8 Marshmallows
- 24 Smarties
- ¼ Cup Green Icing
- 1 Cup Melting Chocolate
- 15 Candy Eyes
Instructions
- In a heatproof bowl, melt the chocolate gently using a double boiler or microwave in 20-second bursts, stirring until smooth.
- Hold each marshmallow by the bottom and dip the top half into melted chocolate. Let the excess drip off.
- Before the chocolate sets, stick on candy eyes and a small orange Smartie piece for the beak.
- Use green icing to draw a curved band over the top, attaching Smarties on each side as earmuffs.
- Place the penguins on the tray and refrigerate for 10–15 minutes until the chocolate hardens.
Video
Notes
- Use toothpicks or skewers to dip without mess, kids can safely decorate while you handle the chocolate.
- Don’t rush the setting process; chilled chocolate gives a perfect glossy finish.
- For an ultra-cute display, stand penguins on crushed cookie “snow.”
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