Cany Turkeys II

Holidays & Special Occasions Thanksgiving Cany Turkeys II

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      Ingredients:
      1 Bag candy corn (beak and eyes)
      1 Bag caramel candy squares (body)
      1 Bag Dove chocolate (base/feet)
      1 Bag striped chocolate cookies (tail and feathers)
      Thanksgiving cup cake liners

      Directions:

      Unwrap a piece of Dove chocolate to use as the base of the turkey. Place on a microwavable plate. Unwrap a piece of caramel and stick on top of the Dove chocolate bar for the turkey’s body. Take a piece of candy corn and push down on top of the caramel (pointed end out). This makes the turkey’s beak. Take another piece of caramel and push down on top of the first caramel. This is the head of the turkey. Break off the little white ends of 2 candy corns and push in the top caramel for the eyes. Take one striped chocolate cookie and apply to the back of the body to form the feathers.

      Put the turkey in the microwave for a few seconds to about 8 seconds just so that the candy and cookie can fuse together. (Watch this! Not too much time, or it will melt.) Place in freezer for a few minutes to help the turkey “set up” quicker. Serve in a Thanksgiving cup cake paper.

      This recipe from CDKitchen for Edible Thanksgiving Turkeys serves/makes 2 dozen

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Holidays & Special Occasions Thanksgiving Cany Turkeys II