Thanksgiving Turkeys
This recipe guides you through creating festive Thanksgiving dessert turkeys using chocolate, cookies, and various candies. It's a fun, no-bake project that involves melting chocolate, assembling components like candy corn feathers, peanut butter cup bodies, and malt ball heads, then decorating with red frosting. These charming treats are perfect for a holiday gathering.
Equipment
- 1 Heatproof Bowl For melting chocolate via a double boiler method.
- 1 Saucepan To create a double boiler for melting chocolate.
- 1 Piping Bag For applying the red frosting for the turkey's wattle.
- 1 Scissors For cutting the opening in the piping bag.
- 1 Platter or Work Surface For assembly and serving the finished turkeys.
Ingredients
Main
- 1 cup semisweet chocolate chips
- 30 candy corn candies plus 6 white tips of candy corn
- 6 chocolate sandwich cookies
- 6 mini peanut butter cups
- 6 malt balls
- 1 cup Red Frosting recipe follows
- 6 chocolate sandwich cookies with top cookies removed
- 1/2 stick 1/4 cup unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons whole milk
- Red food coloring as needed
Instructions
- 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.
- For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
- 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 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 the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
- Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
Notes
When melting the chocolate, ensure no water or steam enters the bowl, as this will cause the chocolate to seize. A gentle, consistent heat from the simmering water is key for a smooth melt. For the candy corn 'feathers,' press them firmly into the cream filling of the cookies to ensure they hold securely. Work efficiently when dipping and assembling with the melted chocolate, as it will set relatively quickly. Refrigerating the turkeys after the main assembly helps to set the chocolate firmly, preventing parts from shifting during the final piping steps. Ensure your red frosting is at room temperature for easy piping.