tom turkeys

Photo by CARIE P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

26

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

26

servings

Ingredients

  • 1

    package (12 ounces) semisweet chocolate chips

  • 1

    package (11 ounces) candy corn

  • 52

    fudge-striped cookies

  • 1/4

    cup butter, cubed

  • 4

    cups miniature marshmallows

  • 6

    cups crisp rice cereal

  • 52

    white confetti sprinkles

Directions

Directions In a microwave, melt chocolate chips; stir until smooth. For tails, use a dab of chocolate to attach five candy corns to the chocolate side of half of the cookies in a fan shape; refrigerate until set. In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Remelt chocolate if necessary. Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies. Position tails perpendicular to the base cookies; attach with chocolate. Refrigerate until set. For feet, cut off white tips from 52 candy corns; discard tips. Attach feet to base cookies with chocolate. Attach one candy corn to each cereal ball for heads. With a toothpick dipped in chocolate, attach two confetti sprinkles to each head. Using chocolate, dot each sprinkle to make pupils. Let stand until set. Store in an airtight container. Yield: 26 turkeys.

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