November 2021 Craft: Edible Thanksgiving Turkeys

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Submitted by the Southwest Division

Ingredients
1 cup of chocolate chips or premade chocolate frosting
30 candy corn candies
6 chocolate sandwich cookies
6 mini peanut butter cups
6 malt balls
1 cup of red frosting
6 chocolate sandwich cookies with top cookies removed
Red frosting in a piping bag

Directions:

  1. 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. Or to make your life easier, simply use premade chocolate frosting.
  2. 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.
  3. 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 malt ball above the peanut butter cup to make a head of the turkey.
  4. Dip the flat end of the white candy corn tip into the chocolate. Place on a malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
  5. Place the red frosting in a piping bag. Using scissors, cut a small opening in the end of the popping bag. Pipe a small piece of frosting under the malt ball to make the turkey beard.
  6. Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with remaining ingredients.

Note: Check out this month’s Bible Study, 10 Reasons to Praise the Lord, and this month’s devotional, The PERFECT Thanksgiving, which coordinate with this craft.

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