Line baking sheet with parchment paper. Set aside.
In a microwave safe bowl, add chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until melting wafers are completely melted.
Dip Nutter Butter Cookies into melted chocolate using a fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper and immediately gently press royal icing eyes, Sunbursts beaks, white chocolate wafers tummies, and orange M&M's Minis feet to cookie. Allow Penguin Nutter Butter Cookies to sit until chocolate hardens. Eat & Enjoy!
Penguin Nutter Butter Cookies should be stored in an airtight container; will keep 2+ weeks.Variation: Use halved orange M&M's for beaks instead of Sunbursts.¹ Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.
Penguin Nutter Butter Cookies | https://sarahsbakestudio.com/penguin-nutter-butter-cookies/