Recipe by: @mscolleenalexis
✨1 pack of MPB White Chocolate Macadamia Cookies
✨1 cup of Dark Chocolate baking (melting) chips
-I used Ghiradeli 60% cocoa
✨Eye Shaped Sprinkles
✨Peanut Butter Chips
✨ Wax paper
✨ Red Sprinkles
In deep medium sized microwaveable bowl, place your dark chocolate chips in and microwave in 30 seconds intervals or until fully melted.
Next, take your wax paper and lay it on either a baking tray or plate. Lay out 3 even sets of 4 candy corns in a semi circle. These will be used as the feather for the Turkey.
Now take one of your MPB Cookies and dip it into the melted chocolate and ensure that it is completely coated. Using a fork lift the cookie out of the chocolate and let the excess drip of or lightly tap the middle of the fork to help it fall off.
Take your covered cookie and place the edge of the cookie on top of the candy corn you have laid out. It may look like they won’t stick but once you set them in the fridge the chocolate will harden and the candy corn will stay attached to the cookie.
Now it’s time to decorate! Take your eye sprinkles and place them close together in the center of the cookie. Grab your peanut butter chip and place it with the swirl tip facing down centered under the eyes. Last, you’re going to take one red sprinkle and place it to the right of the peanut butter chip.
*You will repeat this process for each cookie
Once all your cookies are decorated place them in the fridge for 30 minutes or until solid.
Place in a serving plate and add it to your dessert table this Thanksgiving for a delicious & cute protein packed dessert! 🦃