Ingredients:

  • 12 Double Stuf Oreo cookies (US: 144g; Metric: 144g)
  • 1 cup semi-sweet chocolate chips (US: 170g; Metric: 170g)
  • 1 tablespoon shortening (like Crisco) (US: 14g; Metric: 14g)
  • 36 candy corn (US: approx. 50g; Metric: approx. 50g)
  • 12 mini Reese’s Peanut Butter Cups (unwrapped) (US: approx. 60g; Metric: approx. 60g)
  • 2 tablespoons red candy melts (US: approx. 30g; Metric: approx. 30g)
  • 2 tablespoons yellow candy melts (US: approx. 30g; Metric: approx. 30g)
  • Small candy eyes (US: approx. 1 tsp; Metric: approx. 5ml)

Instructions:

  1. Melt the Chocolate: Combine chocolate chips and shortening in a double boiler or microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and completely melted.
  2. Dip the Oreos: Dip each Oreo cookie into the melted chocolate, ensuring it's fully coated. Place on parchment paper or a silicone baking mat.
  3. Add the Feathers: Immediately press three candy corn pieces into the top of each chocolate-covered Oreo to create the 'turkey feathers.' Point the tips of the candy corn upwards and arrange them in a fan shape.
  4. Attach the Heads: Dab a bit of melted chocolate onto the bottom of a mini Reese's Peanut Butter Cup and attach it to the bottom of the Oreo, slightly overlapping the candy corn feathers.
  5. Melt the Candy Melts: Melt the red and yellow candy melts separately in small, microwave-safe bowls.
  6. Create the Beaks and Wattles: Transfer the melted red and yellow candy melts to separate piping bags or Ziploc bags with a tiny corner snipped off. Pipe a small red 'wattle' onto the Reese's Peanut Butter Cup (the turkey's 'neck'). Pipe a small yellow triangle just above the wattle to create the beak.
  7. Add the Eyes: Dab a tiny bit of melted chocolate onto the back of each candy eye and attach them above the beak.
  8. Chill to Set: Refrigerate the cookies for at least 15 minutes, or until the chocolate is completely set.