Thanksgiving Turkey Pies

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 6 pcs.

Giada De Laurentiis uses ready-made sandwich cookies with a creamy filling as the base for this children's treat, which she decorates with candies in distinctive colors and colorful icing to make them look like birds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Double cookies and candies

1 cup semi-sweet chocolate chips or chocolate, broken into small pieces
30 corn kernel-shaped chewy candies, plus 6 white ends from the same candies
6 chocolate sandwich cookies
6 chocolates with peanut butter in the form of baskets
6 crispy malt balls
1 cup red icing, see recipe below
6 chocolate sandwich cookies without top layer

Red glaze

60 g (1/4 cup) unsalted butter, room temperature
1.5 cups powdered sugar
1/2 tsp natural vanilla extract
2 tbsp. milk
Red food coloring, as needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: semi-sweet chocolate, chocolate cookies, Peanut butter, powdered sugar, vanilla extract, milk

Cooking the dish according to the recipe:

Place the chocolate chips in a medium stainless steel or glass bowl. Place the bowl over a saucepan of simmering water. Heat, stirring occasionally, until the chocolate melts, about 4 minutes. Remove the bowl and let the chocolate cool slightly.
For each bird, insert 5 corn kernel-shaped gumdrops, tip down, into the creamy layer of chocolate sandwich cookies. These will be the turkey feathers. Place the cookies on a work surface.

Dip the peanut butter candies into the melted chocolate, letting any excess drip off. Place the candies, chocolate side down, on the cookie.
Dip the malt balls in the melted chocolate, letting any excess drip off. Place the balls on top of the peanut butter cupcakes. This will be the turkey's head.
Dip the flat end of a white gumdrop into the chocolate. Place it on the malt ball to form the bird's beak. Refrigerate until the chocolate hardens, about 10 minutes.
Place red icing in a pastry bag. Snip off the tip with scissors. Pipe a small amount of icing onto the head balloon to create the turkey's wattle.
Place on a plate sandwich cookies without the top layer. Place the bird on top of the filling. Repeat with the remaining ingredients.
Red glaze:

In a medium bowl, beat the butter with an electric hand mixer until smooth, about 20 seconds. Add the powdered sugar, vanilla extract, and milk. Beat on low speed until smooth. Turn the speed up to high and beat until smooth. Add red food coloring, 1 drop at a time, until the mixture reaches the desired color.