Tom Turkeys

• 1 package (12 ounces) semisweet chocolate chips
• 1 package (11 ounces) candy corn
• 52 fudge-striped cookies
• 1/4 cup butter, cubed
• 4 cups miniature marshmallows
• 6 cups crisp rice cereal
• 52 white confetti sprinkles

1. In a microwave, melt chocolate chips; stir until smooth. For tails, use a dab of chocolate to attach five candy corns to the chocolate side of half of the cookies in a fan shape; refrigerate until set.
2. In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls.
3. Remelt chocolate if necessary. Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies. Position tails perpendicular to the base cookies; attach with chocolate. Refrigerate until set.
4. For feet, cut off white tips from 52 candy corns; discard tips. Attach feet to base cookies with chocolate. Attach one candy corn to each cereal ball for heads.
5. With a toothpick dipped in chocolate, attach two confetti sprinkles to each head. Using chocolate, dot each sprinkle to make pupils. Let stand until set. Store in an airtight container.

chocolate chips, corn, cookies, butter, marshmallows, crisp rice, white confetti sprinkles

Taken from www.tasteofhome.com/recipes/tom-turkeys/ (may not work)