No Thanksgiving feast would be complete without a turkey…
Or maybe even a whole gobbling rafter of them!
- Two-bite brownies
- Chocolate frosting
- Chocolate jimmies-sprinkles
- Shortbread cookies (Murray)
- 1/3c. chocolate chips
- M&M Mini’s
- Malted milk chocolate balls (bulk candy)
- Edible eyes (Michael’s)
- Yellow candy-coated sunflower seeds
- Strawberry fruit by the foot
- Miniature cupcake liners
- Gallon & quart-size zipper bags
Melt chocolate chips and transfer to a quart-size zipper bag. Seal and snip a tiny amount from one corner with clean kitchen shears.
To create turkey tail fans, squeeze five small dots of melted chocolate onto top half of shortbread cookies and quickly apply M&M’s in colors of your choice.
For faces, use melted chocolate to adhere two edible eyeballs, one yellow sunflower seed beak, and a wattle cut from a narrow strip of red fruit roll, to each malted milk chocolate ball.
Set all body parts aside, allowing “chocolate glue” to dry completely before assembling turkeys.
Spoon frosting into a gallon-size zipper bag, seal, and remove one corner with shears. Pipe mounds of frosting onto two-bite brownies.
Holding brownies securely by their bottoms, gently roll wet frosting in a shallow bowl filled with chocolate jimmies for a feathered look.
Invert brownies and insert into cupcake papers. Decorate each iced brownie with one colorful turkey tail, followed by a turkey head.
Arrange atop your Thanksgiving dessert buffet and enjoy!