Melt the white candy wafers in the microwave on a low or defrost setting in 30-second bursts, stirring in between until smooth. Once melted, let it cool slightly before using

Place a sheet of parchment paper on a baking tray. Separate the round Nutter Butter cookies and arrange them on the tray. You can choose to keep the peanut butter filling or remove it.

Spread a bit of the melted white chocolate onto each round cookie, then position a peanut-shaped Nutter Butter on the lower half. Work in small batches to prevent the chocolate from hardening too soon.

Press 5 pieces of candy corn into the white chocolate on top of each cookie, grouping them closely to form feathers. The round cookie base helps support the candy corn so it stays upright.

GUse the end of a skewer or a small chopstick tip to dab a bit of white chocolate on the upper part of each Nutter Butter. Quickly add two candy eyes, pressing gently to secure.

Dip the skewer back into the melted chocolate and place a small dab under the eyes. Attach half of a Reese’s Pieces candy as the beak, pressing it lightly to ensure it sticks.

Add the Snood: Pipe a small line of red cookie icing beside the beak to create the turkey’s snood (or wattle).

Allow the turkeys to set for 15-20 minutes at room temperature, or refrigerate them for 5-10 minutes to speed up the process. Enjoy these adorable holiday treats!