• ½ tbsp butter or margarine
  • 110g pink marshmallows

90g Kelloggs Coco Pops Rocks plus more for decorating

  • Tortoise decoration (dried blueberries or currants and a little melted milk chocolate)
  • Penguin decoration (dried blueberries or currants, white chocolate buttons, candied orange slices)


  • STEP 1
    Place the Coco Pops Rocks in a plastic bag and semi. crush into rough smaller pieces using a rolling pin
  • STEP 2
    Melt butter or margarine in a large saucepan over a low heat. Add marshmallows and stir until completely melted. Remove from heat
  • STEP 3
    Add the crushed cereal and stir until well coated and, while the mixture is warm, shape into balls with greased hands, as follows;
  • STEP 4
  • STEP 5
    Use approx 1 dessertspoonful ball for body and 1 tsp size ball for head. Stick together. Use two small balls from Coco Pops Rocks for eyes, pressing well into the head. Use two larger oval rocks for flipper wings, pressing into sides of the body. Cut a candied orange slice into three small triangles using one for each penguin as a beak. Use a little melted chocolate to stick. Stick two white chocolate buttons on base of body for feet and one to the chest. Again, use melted chocolate to stick. Leave to set. Finally, make two small blobs of white chocolate on centre of eyes and top with a small piece of dried blueberry. Leave to set and present in a larger bun case. See photo
  • STEP 6
  • STEP 7
    Use one tbsp of mixture moulded to a flattened egg shape, pointed at one end. At the other end create the head by making an indentation with a finger and push in one large oval shaped Coco Pops Rock until partially hidden. Working quickly while the mixture is still warm, press small balls around a central oval rock on the rounded top of the shape to form a shell (see photo). Use 4 large oval shape rocks as legs and stick to each corner with a little melted chocolate. Leave to set. Finally, attach eyes using small pieces of dried blueberry

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