Cookie Candy Turkeys

These little turkeys are the kind of edible craft that turns Thanksgiving afternoon into activity time for the kids at the table. Four pantry candies stack into each bird: a chocolate star base, a softened caramel body, a striped chocolate cookie fanned into a tail feather, and a piece of candy corn stuck on the front for the beak. No oven, no baking skills, and you can make a dozen in twenty minutes.

The only technical step is microwaving the caramels for five to ten seconds. Too cold and they will not bond, too warm and they slump out of shape.

Once softened, the caramel acts as edible glue, holding the cookie and candy corn in place while it re-firms. Set the finished turkeys at each place at the Thanksgiving table for a kid-sized favor, or arrange a flock on a platter as a centerpiece that doubles as dessert.

Kitchen Tips

• Work with one turkey at a time so the caramel does not cool before you stick on the cookie and candy corn.
• Five seconds in the microwave is usually enough for store-bought caramels. Check after five seconds before adding more time.
• Use Milano-style striped chocolate cookies for the tail feather shape and contrasting stripes.
• Press the cookie gently but firmly into the caramel. Jamming too hard can split the chocolate star base.
• Let the assembled turkeys sit at room temperature for 10 minutes to firm up before moving to a serving plate.

Variations

• Swap chocolate stars for chocolate-covered Oreos for a bigger base.
• Use gumdrops or candy-coated chocolate instead of candy corn for the beak.
• Set each turkey in a mini cupcake liner for an even tidier presentation.