Chocolate Turkey Pretzel
Pretzel sticks (Preferably rods)
Candy eyes (or substitute with mini M&M’s)
Parchment paper or non-stick liners
Melt about 1/2 cup of chocolate chips in a microwave-safe bowl in 30-second intervals. Stir after 60 seconds. It will be about 90 seconds total to be complete melted.
Use a spoon to drop a little pool of chocolate on the parchment paper
Arrange 7 candy corns on the chocolate.
Dip one end of a pretzel stick in the remaining melted chocolate.
Place the chocolate-dipped pretzel stick on the candy corn.
Make a nose by cutting a candy corn.
Refrigerate for 10 minutes and they’re done!
Chocolate Rice Krispie Turkey Pops
Rice Krispies Treat (Homemade or store-bought)
Melted Milk chocolate
White modeling chocolate
Orange, black and red food coloring
striped straws, long lollipop sticks, or craft sticks
baking sheet lined with parchment paper
non-stick silicone baking mat or use powdered sugar dusted on a cutting board
fondant rolling pin
set of round plunger cutters (or use a #4 or 5 pastry tip and round metal cutters)
(You will need 1-1 ½ ounces of chocolate for each treat and extra for dipping)
Dip the tip of your straw, lollipop stick, or craft stick in melted chocolate.
Push it into one end of the Rice Krispie Treat. Allow that to dry.
Dip the cereal treat into the melted chocolate. Remove and allow all the excess chocolate to drip off. Set it on a baking sheet lined with parchment paper.
Color some modeling chocolate using red, orange and black candy coloring. Using a fondant roller, roll all the colors of modeling chocolate out to about 1/16th of an inch. You can roll it out on a non-stick silicone baking mat or on a cutting board lightly dusted with some powdered sugar.
Use a knife to cut out triangles from the orange for the beaks. Pinch off tiny pieces of red and roll into a teardrop, then shape into the Turkey’s waddle. Use a small round plunger cutter or the tip of a #4 or 5 pastry tip to make the black pupils. Cut two different size rounds from the white using plunger cutters or round cookie cutters.
Very lightly brush the backsides of the black pupils with water and attach them to the white eyes. I pressed down on the black pupils, flattening them a bit to get them to the size I liked before attaching them. Also, use water to attach the facial features to the chocolate dipped rice cereal treat bars.
Rice Krispie Pumpkin
6 cups rice krispies cereal
3 Tbsp salted butter
1 (10 oz) pkg. mini marshmallows
Orange gel food coloring
3 pretzel rods, end portions broken off into 2-inch pieces (so you’ll have 6 pieces)
6 mini green airheads or green fondant*
Non-stick cooking spray
Measure out rice krispies cereal and pour into a bowl. Melt butter in a 4 quart non-stick saucepan or pot over medium-low heat.
Add marshmallows and stir and as they begin to melt start adding in the gel food coloring until desired color is achieved. Stir constantly until marshmallows have melted.
Remove from heat then immediately pour in rice krispies cereal and gently stir and fold with a spatula until cereal is evenly coated. Let mixture cool slightly (until it’s cool enough to handle with your hands).
Spray hands with non-stick cooking spray then shape rice krispie treat mixture into balls about the size of a baseball, then insert 1 piece of the pretzel rod into the top center and reshape the pumpkin as needed. Transfer to a plate or dish sprayed lightly with cooking spray.
Beginning on one side of the airhead candy cut out a leaf shape with clean scissors then use the remaining portion of the piece of candy to roll and shape into a thin rope shape then twist into a vine shape (or just shape the fondant accordingly, no cutting required).
Place candy on the sides of each pretzel on the pumpkin (as pictured). Repeat with remaining candy. Store in an airtight container
Sugar Cookie Pies
4½ cups all-purpose flour
1 tablespoon baking powder
1½ cups salted butter, room temperature
1½ cups white granulated sugar
1 tablespoon pure vanilla extract
1½ cups butter or margarine, room temperature
1½ cups vegetable shortening, room temperature
3 pounds (about 10½ cups) confectioners’ sugar
1 tablespoon clear vanilla extract
1/4 cup heavy cream
Food coloring (optional)
Whisk the flour and baking powder together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2½ minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. The dough will form a ball around the paddle attachment and feel soft but not sticky.
Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
Preheat the oven to 375°F.
Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want and carefully transfer them with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart.
Bake one sheet at a time on the middle rack, about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
Repeat steps 6 and 7 with the gathered scraps until all the dough has been used
For the icing:
Combine the butter and shortening in the bowl of an electric mixer.
Using the paddle attachment, beat on medium speed until smooth, about 2 minutes.
Add half of the confectioners’ sugar and continue beating on. Low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and heavy cream, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring, if using, and beat on low speed until light and fluffy, about 30 seconds or until the color is incorporated.
Use immediately or store in an airtight container in the freezer for up to one month.
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies or 1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies (24 cookies)
2/3 cup chocolate creamy frosting (from 16 oz container)
Candy corn SAVE $
Orange decorating icing
M&M’s® Minis™ chocolate candy
Black decorating gel
Bake cookies as directed on roll or package. Cool completely, about 15 minutes.
Spoon chocolate frosting into 1-quart freezer storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.