1. Trim dried apricots into feet and a beak for each bird. In a medium microwave-safe bowl, melt chocolate chips according to the package directions. Stir in vegetable oil. Dip each banana half into the chocolate to form the darker part of the penguin. Place it on a parchment-lined baking sheet. Add white chocolate chip eyes and use a toothpick to dab on chocolate pupils. Use more melted chocolate to attach the beaks and feet. Place the penguins in the freezer until the chocolate is set, about 25 minutes.