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Thanksgiving Buckeye Turkeys: Cute, Delicious, Impress

*You can make the buckeyes the day before and allow to chill overnight. *Work on parchment paper if possible. It allows for easy clean-up.

Ingredients

Instructions

  • Mise en place.
  • In a medium bowl, combine peanut butter, powdered sugar, and softened butter until well-mixed. It will be a thick, play-dough consistency.
  • Optional: if desired, fold in 1/2 C. chopped candy corn pieces.
  • Roll mixture into 1" balls. Place on a large plate and place in refrigerator to chill well.*
  • Cut the bottom 1/4 inch off of 18 cookies. Make sure stripes are facing correct way.
  • Melt chocolate and 1 tsp. paramount crystals for 30 seconds at 50% power. Stir. Continue heating at 20 sec. increments (50% power) until melted.
  • Smear a small amount of chocolate around the top part of the cookie. It should be wide enough for 5 candy corns.
  • Place center candy corn first. Then add the two on either side. Finally add the bottom ones. Get all of the feather cookies prepped and allow them to set before going forward.
  • Add the rest of the chocolate to the chocolate bowl. Melt (30 seconds at 50% power, stir, repeat).
  • Gather chocolate, cookies, feather cookies, buckeyes and toothpicks.
  • Stick a toothpick all of the way through the buckeye. Dunk in chocolate in one smooth motion. Shake/tap gently to get rid of extra chocolate.
  • Holding buckeye sideways, place it with the top (opposite the toothpick) of buckeye right below the spread of feathers.
  • Add eyes and nose.
  • Place whole cookie (stripes lining up) where toothpick was. Set upright, allowing to dry.