1 bag candy corn
1 bag Reese’s Peanut Butter Cups
1 box Whoppers
1 can white icing
1 can chocolate icing
1 tube Betty Crocker White Decorating Icing
1 tube Betty Crocker Red Decorating Icing
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker Black Decorating Gel
small writing tips for icing tubes
2 Ziploc sandwich bags
scissors
toothpicks
Gently pull apart one Oreo – do not break! Place some of the White Icing into a Ziploc bag Spread a generous amount of White Icing on one side of the cookie and replace second side. Carefully press the tips of 6 pieces of candy corn into the icing between the cookies. Place a large amount of the Chocolate Icing in the Ziploc sandwich bag; squeeze the icing into one corner of the bag and cut off the corner of the bag. Squeeze some of the chocolate icing on top of a second Oreo, near the edge. Stand the Oreo with Candy Corn on top of the icing on the second cookie and hold firmly – use more icing if it won’t stand up on its own. Cut a small slice from one side of the Peanut Butter Cup; squeeze some chocolate icing on the top side and the place it cut side down against the standing Oreo to form the body. Squeeze some chocolate icing onto the Whopper and place it on top of the Peanut Butter Cup to make the head. Place one piece of Candy Corn on each side of the body for the wings, using a bit of icing to secure. Cut the tip of one piece of Candy Corn, squeeze icing onto the flat side and place it on the face for a beak. Use the Decorating Icing tubes to pipe on two white eyes with black decorating gel dots in the center. Use the red icing to pipe a snood over the Candy Corn beak. Use the yellow icing to pipe two feet at the base of the body on top of the Oreo. Use toothpicks to shape icing, if necessary. Allow turkeys to dry for and hour or so before moving. Double-Stuffed Turkeys can be used for place card holders or decorative and edible favors at each place at the table.
