Melt the chocolate in the microwave in 20-second increments until smooth.
¼ cup semi-sweet chocolate
Arrange the full-size Reese’s cups on a tray or baking sheet and set aside.
Dip the skinny side of a yellow or orange M&M into the chocolate and attach it to the center of the Reese’s miniature cups so it is standing upright to create the turkey beak.
12 yellow or orange M&Ms or Reese’s Pieces, 12 Reese’s miniature cups
Dip the skinny side of the red M&M into the chocolate and attach it next to the beak to create the wattle.
12 mini red M&Ms
Use a toothpick to paint some melted chocolate on the back of the candy eyeballs and attach two eyeballs above the beak on each turkey head.
24 small candy eyeballs
Dip the flat bottom of each turkey head into the chocolate and attach it to the lower third of the full-size Reese’s cup.
12 full-size Reese’s peanut butter cups
Lightly dip the back side of the candy corn into the melted chocolate and attach five pieces to each of the large Reese’s cups above the head to create the tail feathers.
60 pieces candy corn
Set the turkeys aside for 20-30 minutes to allow the chocolate to set. If it is warm in your kitchen, you can place the tray in the refrigerator for 10-15 minutes to allow the chocolate to set.
Storage:Store leftovers in a cool, dry location in an airtight container for up to a week.Tips:
I find it easier to assemble the turkey heads before attaching them to the body. If, for any reason, you need to pick up the head to adjust something, the miniature cups are easier to handle than picking up the whole Reese’s cup.
If the chocolate hardens while working on the turkeys, you can re-melt it in the microwave in 20-second increments.
If it is warm in your kitchen, you can place the tray in the refrigerator for 10-15 minutes to allow the chocolate to set before serving.