Turkey Brownie Place Cards

Bake Chocolate cake mix according to directions on the package in a cupcake lined muffin tin. Let cool completely once done baking.

Create the tail by using chocolate frosting onto a vanilla wafer and fan candy corn all the way around the wafer. Assemble the fan pattern on the 3/4 of the wafer with a little bit of the wafer left on the bottom (for you to stick into your brownie later). Then, fan another row of candy corn on top of the previous one to make a second row of “feathers”.

For the faces, roll your chocolate taffy into balls, apply edible eyes, one sunflower seed (as beak) and red taffy as waddle (cut to specific shape). Dip 3/4 of pretzel sticks into a bowl or cup of melted chocolate, and set the head on the pretzel stick before drying. Use melted chocolate as glue for the facial features. Place on a parchment lined pan to dry. Set all body parts in fridge for a faster set.

Frost cooled brownie cups with chocolate frosting using the back of a spoon or a butter knife until the entire brownie is completely frosted. Holding brownie by the bottom, gently roll the frosted top into a shallow bowl filled with chocolate sprinkles. Don't press to hard otherwise you will flatten your turkey's “body”.

Assemble your turkeys by first trimming your skewer and placing it in the back of the frosted brownie. Then, place your candy corn wafer tail in front of the skewer (the skewer acts as a kickstand for your wafer tail). In front of the tail, stick in your chocolate dipped pretzel head. Be sure to be aware of where you want to stick in the head, as you don't want to stick it in and remove it because it will make a big hole and not be durable to keep the head held up.

Prepare your name cards by writing the names of each person on a piece of white paper. Cut it out and cut two tiny slits into the name tag (to the very left of your name) to slip onto the skewer to personalize your turkeys. Use Scotch tape behind the paper to the skewer for a more durable hold.