Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack rolls
Assorted candies, if desired
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Steps
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.
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You can pop popcorn at home or buy bags already popped. Add flavor and color to your penguin when you buy flavored popcorn from a specialty popcorn store.
If you'd like, divide the popcorn mixture in half and make two small penguins.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Calories from Fat
145
Total Fat
16 g
Saturated Fat
8 g
Cholesterol
15 mg
Sodium
60 mg
Potassium
100 mg
Total Carbohydrate
41 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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