By I made gobbler goodies for the First Baptist Super Bowl LVI watch — turkey-and-cheese rolled-up biscuit-dough snacks. Reimbursement $30 tip $20.
The recipe is below.
Gobbler Goodies
Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min | Servings: 24 treats
Ingredients
- 24 Oreo cookies (regular, not Double Stuf)
- 24 mini Reese’s peanut butter cups, unwrapped
- 1 bag candy corn (you’ll need about 120 pieces, 5 per turkey)
- 1/2 cup semi-sweet chocolate chips or chocolate melting wafers
- 48 small candy eyes (or use chocolate chip “eyes” with a dab of frosting)
- 24 small orange or yellow candy-coated sunflower seeds or Sixlets (for beaks)
- 24 small red hots or red heart sprinkles (for wattles)
- 1 tube white decorating icing (optional, for detail work)
Instructions
- Melt the chocolate. Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly but keep it fluid.
- Make the tail feathers. For each Oreo, arrange 5 candy corns in a fan shape on one side of the cookie, pointed ends facing inward, pressing the wide ends gently into a small dab of melted chocolate to secure. Let set for 2–3 minutes.
- Attach the Reese’s cup body. Use a generous dab of melted chocolate to adhere one mini Reese’s peanut butter cup (flat side down) to the center of the Oreo, in front of the candy corn fan. Press gently and hold for a few seconds until it holds.
- Add the face details. Using melted chocolate or a small dot of white icing as “glue,” press two candy eyes onto the front of each Reese’s cup near the top. Add one orange or yellow candy for the beak, and one red hot or red sprinkle just below the beak for the wattle.
- Set and serve. Place finished gobblers on a parchment-lined baking sheet and let them set at room temperature for 15 minutes, or refrigerate for 5–10 minutes to firm up the chocolate. Arrange on a platter and watch them disappear before the pie does.
Nutrition (per serving)
Calories: 145 | Protein: 2g | Fat: 6g | Carbs: 22g | Fiber: 1g | Sodium: 75mg