1/4 cup butter or margarine
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate cream-filled sandwich cookies
1 1/2 cups chocolate frosting
1 (12 1/2 ounce) bag candy corn
Melt butter in a large saucepan. 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-inch balls. Twist apart sandwich cookies; spread frosting on the inside of cookies. Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey’s head.
Yield: 28 servings