- 1 cup semisweet chocolate chips
- 30 candy corn candies, plus 6 white tips of candy corn candies
- 6 chocolate sandwich cookies, such as Oreos
- 6 mini peanut butter cups
- 6 malt balls
- 1 cup Red Frosting, recipe follows
- 6 chocolate sandwich cookies, such as Oreos, with top cookies removed
- Red Frosting:
- 1/2 stick (1/4 cup) unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- Red food coloring, as needed
Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
Dip the flat, larger end of a peanut butter cup in the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped-end down, onto the sandwich cookie.
Dip a malt ball into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the malt ball onto the sandwich cookie above the peanut butter cup to make the head of the turkey.
Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
Place a cookie (with the top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.Red Frosting:
In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, milk and vanilla extract. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.
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