Nutter Butter Turkeys
Whip up adorable Nutter Butter Turkeys with cookies, candy corn, and candy eyeballs, all held together by melted white chocolate. Perfect for festive fun and a tasty holiday treat!
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Ingredients
- 24 regular peanut-shaped Nutter Butter cookies
- 12 large round Nutter Butter cookies
- ½ cup white candy melts (more if needed)
- 120 candy corn pieces
- 48 candy eyeballs
- Orange Reese’s Pieces (cut in half)
- Red cookie icing
Instructions
- Start by melting your white candy wafers. Use the low or defrost setting on your microwave, heating in 30-second bursts and stirring in between until the candy is smooth and melted. Let it cool slightly before you start working with it.
- Line a baking tray with parchment paper. Separate your round Nutter Butter cookies—feel free to keep or discard the peanut butter filling, depending on your preference.
- Spread a bit of the melted candy on the round cookie, then place a peanut-shaped Nutter Butter on the lower half. You’ll want to work quickly here before the candy sets. If you’re a slowpoke like me, try working in small batches!
- Grab five candy corn pieces and place them on top of the peanut-shaped cookie, close together like turkey feathers. The round cookie in the back will help support the candy corn, making sure everything stays upright.
- Dip the end of a skewer (or a chopstick) into the melted candy, then dab a little onto the top part of the Nutter Butter. Pop on two candy eyeballs and gently press them down to secure.
- Dab a bit more candy melt just under the eyes and press on a halved Reese’s Piece for the beak. Give it a gentle press to ensure it sticks.
- Use the red cookie icing to pipe a little wattle (that dangly thing turkeys have!) on one side of the beak. Voila, your turkey is ready to set!
- Allow your turkeys to set completely before serving. You can leave them at room temperature for 15-20 minutes or pop them in the fridge for 5-10 minutes if you’re in a hurry.