Poppy the Penguin

 

12

cups popped popcorn

1/4

cup butter or margarine

1

bag (10 1/2 ounces) miniature marshmallow (6 cups)

1/4

teaspoon peppermint extract

2

candy canes

6

ounces vanilla-flavored candy coating (almond bark), melted

4

ounces chocolate-flavored candy coating (almond bark), melted

Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls

Assorted candies, if desired

• 1 Discard unpopped kernels from popped popcorn.
• 2 Heat butter and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly.
• 3 To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Shape popcorn to make feet and beak. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes.
• 4 Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin's coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies.
  
  Microwave Directions: Place marshmallows in 4-quart microwavable bowl or casserole. Cut butter into 4 pieces; place on marshmallows. Microwave uncovered on High 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.