Thanksgiving Treats
Thanksgiving treats made easy: Pilgrim hat cookies, acorn candy cookies, caramel pretzels, chocolate caramel turkey legs, and turkey caramel pretzels—each with 5 ingredients or less!
Servings: 32 treats (varies depending on treat made)
Cost: $22.48
Equipment
- Sheet pan (15" x 10")
Ingredients
Pilgrim Hat Cookies
- 32 Miniature Reese’s Cups
- 32 fudge-striped shortbread cookies
- 1 cup vanilla frosting cream cheese frosting
- 5 to 6 drops food coloring red, orange, or yellow
- 32 M&M’s
Acorn Candy Cookies
- 25 Chocolate candy kisses
- 1/4 cup milk chocolate chips or peanut butter or chocolate frosting
- 1/4 teaspoon coconut oil optional
- 25 mini vanilla wafers I use Nilla Wafers
- 25 mini chocolate chips
Caramel Thanksgiving Pretzels
- 25 pretzel twists or snap pretzels
- 25 Rolos
- 25 M&M’s
Chocolate Caramel Turkey Legs
- 20 pretzel sticks
- 20 soft caramels I use Werther’s soft caramels
- 1/2 cup milk chocolate chips
- 1 teaspoon vegetable oil optional
Turkey Caramel Pretzels
- 20 pretzel twists
- 20 Rolos
- 1 bag candy corn
Instructions
- Pilgrim Hat Cookies: Unwrap the Reese’s Cups. In a small bowl, stir together the frosting and food coloring (whatever color you’d like). Transfer frosting to a resealable plastic bag (or piping bag fitted with a tip) and cut off a tip of the bag with scissors. Pipe around the hole on the shortbread cookies. Position the unwrapped Reese’s cup on the frosting and press down so the frosting comes out, forming a circle of frosting around the chocolate. Pipe some frosting on the back of an M&M and secure in the center front of the Reese’s cup. Repeat with the rest of the cookies.
- Acorn Candy Cookies: Unwrap the chocolate kisses and set aside. In a microwave-safe bowl, combine the milk chocolate chips and optional coconut oil. Microwave for 15 seconds, remove, and stir for 15 seconds. Repeat until chocolate is melted and smooth. Dip the kisses in the melted chocolate and press to the bottom of the vanilla wafer cookies. Dip the mini chocolate chips in the melted chocolate and press in the center of the other side of the vanilla wafer cookie. Let harden at room temperature.
- Caramel Thanksgiving Pretzels: Preheat oven to 350°F. Line a tray with parchment paper and place the pretzels on the tray. Unwrap the Rolos and place on top of the pretzels. Bake for 2–3 minutes or until the chocolates are soft but not melted. Press the M&M’s into the center of the Rolos right out of the oven.
- Chocolate Caramel Turkey Legs: Line a sheet pan with parchment paper and set aside. Unwrap the caramels and warm with your hands or in the microwave for 5 seconds. Gently shape the caramel around the lower half of each pretzel to resemble a turkey leg. In a microwave-safe bowl, combine the chocolate chips and optional vegetable oil. Microwave in bursts of 15 seconds, stirring between each burst for 15 seconds, until melted. Dip 3/4 of the caramel in the chocolate. Set aside on the prepared sheet pan to harden.
- Turkey Caramel Pretzels: Preheat oven to 300°F. Spread the pretzels in an even layer on a tray. Place a Rolo on the bottom third of each of the pretzels. Bake for 3–4 minutes or until the chocolate is soft enough to press down. Press in three candy corns for feathers at the top of the Rolo.
Video
Notes
Nutrition Note: Calories in the
Pilgram Hat Cookies: 125 calories,
Acorn Candy Cookies: 89 calories,
Caramel Thanksgiving Pretzels: 75 calories,
Chocolate Caramel Turkey Legs: 84 calories,
Turkey Caramel Pretzel: 74 calories
Storage: These treats are best eaten the same day they are made!
Nutrition
Serving: 1Pilgram Hat | Calories: 125kcal | Carbohydrates: 19g | Protein: 1.1g | Fat: 5.1g | Cholesterol: 0.6mg | Sodium: 86.7mg | Fiber: 0.6g | Sugar: 14.6g