Nutter Butter Turkey 3

Turkey Krispie Treats

This Thanksgiving, I’m thankful for these adorable turkey treats. Assembling these was like stepping back in time- I felt like I was a little kid again. I was playing with my food, arranging pieces of candy into shapes, and getting my fingers messy with melted chocolate- it was so much fun! And with a krispie base that’s coated in chocolate and has a peanut butter cookie stuck on top, the finished product won’t be a hard sell. Besides, those adorable caricature faces should be all the reason you need to add this recipe to your to-do list this November.

AuthorCarley KnutsenDifficultyBeginner

Rice Krispies
 ¼ cup Butter
 10 oz Mini Marshmallows
 13 oz Jar Marshmallow Fluff
 2 tsp Vanilla
 1 pinch Salt
 10 cups Rice Cereal
 24 oz Chocolate Chips (melted)
Turkeys
 12 Peanut Butter Sandwich Cookies
 108 Pieces Candy Corn
 24 Candy Eyes
 6 Yellow M&M's
 12 Red Chocolate Coated Sunflower Seeds (we used a stick of red licorice and cut it into 1/4 inch pieces)

Rice Krispies
1

Grease a 15 x 10 inch pan and set aside. In a large, heat-proof bowl, combine the butter, marshmallows, marshmallow fluff, and salt. Microwave the bowl until the butter has melted and the marshmallows have expanded and become shapeless. Add the cereal to the bowl and mix well. Pour the contents into the prepared pan and cover with a sheet of wax paper. Place a second baking sheet on top of the krispies and weigh them down (using a heavy book or canned food) for at least 1 hour.

Turkeys
2

Using a three inch circular cookie cutter, or the mouth of a three inch wide cup, cut out 12 circles. Coat each round of krispie in the melted chocolate. Promptly press a peanut butter cookie on top of the treat, leaving ½ inch of space above for the tail feathers. Grab nine pieces of candy corn and place a single piece directly above the body; this is your keystone feather. Arrange the rest by placing four pieces on either side of the center feather. For the face, use a dab of the melted chocolate to glue the M&M beak, two candy eyes, and the red waddle onto the peanut butter cookie body. Allow the chocolate to harden before serving.

Ingredients

Rice Krispies
 ¼ cup Butter
 10 oz Mini Marshmallows
 13 oz Jar Marshmallow Fluff
 2 tsp Vanilla
 1 pinch Salt
 10 cups Rice Cereal
 24 oz Chocolate Chips (melted)
Turkeys
 12 Peanut Butter Sandwich Cookies
 108 Pieces Candy Corn
 24 Candy Eyes
 6 Yellow M&M's
 12 Red Chocolate Coated Sunflower Seeds (we used a stick of red licorice and cut it into 1/4 inch pieces)

Directions

Rice Krispies
1

Grease a 15 x 10 inch pan and set aside. In a large, heat-proof bowl, combine the butter, marshmallows, marshmallow fluff, and salt. Microwave the bowl until the butter has melted and the marshmallows have expanded and become shapeless. Add the cereal to the bowl and mix well. Pour the contents into the prepared pan and cover with a sheet of wax paper. Place a second baking sheet on top of the krispies and weigh them down (using a heavy book or canned food) for at least 1 hour.

Turkeys
2

Using a three inch circular cookie cutter, or the mouth of a three inch wide cup, cut out 12 circles. Coat each round of krispie in the melted chocolate. Promptly press a peanut butter cookie on top of the treat, leaving ½ inch of space above for the tail feathers. Grab nine pieces of candy corn and place a single piece directly above the body; this is your keystone feather. Arrange the rest by placing four pieces on either side of the center feather. For the face, use a dab of the melted chocolate to glue the M&M beak, two candy eyes, and the red waddle onto the peanut butter cookie body. Allow the chocolate to harden before serving.

Turkey Krispie Treats

Thanks to Better Homes & Gardens for the recipe!

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