Q1: Where can I find all the different kinds of candies for this project?

Most of these candies are very common and readily available at any major grocery store or a large retail store, especially during the fall and holiday season. Candy eyeballs , if your store doesn't have them, can often be found in the baking or the party supply aisle of most major craft stores (like Michaels or Jo-Ann).

Q2: Can I make these turkey treats a few days ahead of Thanksgiving?

Yes, absolutely! This is a perfect make-ahead project. You can fully assemble the turkeys and store them in a single layer in a well-sealed, airtight container at room temperature for up to 3 days .

Q3: What is the best way to melt the chocolate so that it doesn't seize or burn?

The microwave is a fantastic and easy tool for melting a small amount of chocolate chips. The key is to use a low power setting (or to do it in very short, 10- to 15-second intervals ) and to stir the chocolate well between each interval. This ensures that the chocolate melts gently and evenly.

Q4: I don't have a piping bag for the red frosting. What else can I use?

A small, resealable plastic bag (like a zip-top sandwich bag) is the perfect substitute! Simply spoon the red frosting into the bag, press it down into one of the bottom corners, and then use a pair of scissors to snip off a tiny, tiny piece of that corner. You can then gently squeeze the bag to pipe the frosting, just like you would with a real piping bag.

Q5: What is the best way to cut the candy corn to get the white tips?

The easiest way is to place the candy corn flat on a cutting board and use a small, sharp paring knife to carefully slice off just the white tip. Because the candy is small, this is a step that is best done by an adult.

Adorable & Easy No-Bake Thanksgiving Turkey Treats

A decadent, multi-layered dessert that combines the flavors of sweet potato pie, cheesecake, and s’mores into one showstopping dish. The recipe starts with a from-scratch chocolate graham cracker crust. The filling is a rich and creamy sweet potato cheesecake, which is baked in a water bath to ensure a smooth, crack-free texture. After being chilled overnight, the cheesecake is topped with a layer of miniature marshmallows that are toasted under the broiler, and then finished with a drizzle of homemade chocolate ganache.

Author: Evelyn
Prep Time: 35 minutes
Cook Time: 2 hours 20 minutes
Total Time: 12 hours (includes extensive cooling and chilling)
Yield: 10 servings
Category: Dessert
Method: Baking, Broiling
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:
18 whole chocolate graham crackers
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup sugar
Pinch of kosher salt
For the Filling:
Four 8-ounce packages (32 oz total) cream cheese, at room temperature
2 cups sugar
One 15-ounce can pure sweet potato puree
1/4 cup sour cream
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
For the S’more Topping:
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
3 cups miniature marshmallows
Non-stick cooking spray

Instructions

Make the Crust: Preheat the oven to 325°F. In a food processor, pulse the graham crackers into fine crumbs. Combine the crumbs, melted butter, sugar, and salt. Press the mixture into the bottom and 1 inch up the side of a 10-inch springform pan. Bake for 15 to 20 minutes. Let cool completely.
Wrap the outside of the cooled pan in a large sheet of foil and place it in a roasting pan.
Make the Filling: Bring a large pot of water to a boil for the water bath. In a stand mixer, beat the cream cheese and sugar until light and fluffy. Add the sweet potato puree, sour cream, eggs, vanilla, cinnamon, and salt; beat until just combined. Pour the filling into the cooled crust.
Bake the Cheesecake: Carefully pour the boiling water into the roasting pan to create a water bath that comes halfway up the sides of the springform pan. Bake for about 2 hours, until the edges are set but the center still jiggles.
Turn off the oven, prop the door open for 1 minute, then close the door and let the cheesecake cool in the oven for 1 more hour. Remove from the water bath, let it cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
Make the Topping and Finish: Once chilled, make the chocolate ganache. Place the chocolate chips in a bowl. Heat the heavy cream until it simmers, then pour it over the chocolate. Let stand for 1 minute, then stir until smooth. Let cool to room temperature.
Preheat the broiler. Pile the miniature marshmallows on top of the chilled cheesecake. Place on a baking sheet and broil for about 1 minute, watching closely, until the marshmallows are golden brown.
Unlock and remove the springform ring. Drizzle each slice of cheesecake with the cooled chocolate sauce and serve.

Notes

This is a complex, multi-component recipe perfect for a special occasion.
Baking the cheesecake in a water bath (bain-marie) is a crucial step that ensures a creamy, crack-free texture.
The slow cooling process—in the oven, then at room temperature, then in the refrigerator—is essential for the cheesecake to set properly.
Watch the marshmallows very carefully under the broiler as they can burn in seconds.

Find it online: https://cookupjoy.com/thanksgiving-turkey-treats/