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1
Place the chocolate chips in a medium stainless steel or glass bowl.
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2
Set the bowl over a saucepan of barely simmering water.
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3
Cook, stirring occasionally, until the chocolate has melted, about 4 minutes.
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4
Set aside to cool slightly.
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5
For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey.
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6
Lay the cookie on a work surface.
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7
Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl.
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8
Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
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9
Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl.
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10
Place the malt ball above the peanut butter cup to make the head of the turkey.
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11
Dip the flat end of the white candy corn tip in the chocolate.
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12
Place on the malt ball, to make the turkey beak.
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13
Refrigerate until the chocolate has set, about 10 minutes.
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14
Place the Red Frosting in a piping bag.
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15
Using scissors, cut a small opening in the end of the piping bag.
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16
Pipe a small piece of frosting under the malt ball to make the turkey's beard.
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17
Place a cookie (with top half removed) on a platter.
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18
Stand the turkey upright into the cream filling.
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19
Repeat with the remaining ingredients.
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20
In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds.
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21
Add the powdered sugar, vanilla extract and milk.
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22
Beat on low speed until combined.
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23
Increase the speed to high and beat until the mixture is smooth.
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24
Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.
