3 Tablespoons Butter
4 Cups Mini Marshmallows
6 Cups crushed Corn Flakes
1 Tablespoon Vegetable Oil
12oz package Chocolate Chips
1 1/3 cups Candy Corn
48 small white candies (I used yogurt covered raisins)
24 lollipop sticks
In a large pan, melt butter over low heat.
Add marshmallows and stir until completely melted.
Isn't melting marshmallow so pretty?
Stir in crushed corn flakes. I crushed mine while they were still in an un-open bag with my hands. One regular size box of corn flakes ended up being exactly the 6 cups that I needed.
Let the corn flake/marshmallow mixture cool for a few minutes and then, with buttered hands form the mixture into balls. If your hands start getting sticky, rub on a little more butter or get your hands slightly wet. Getting my hands slightly damp really helped them to not get so sticky.
Insert popsicle sticks and then allow to cool completely.
In a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 1 to 1 1/2 minutes, or until smooth, stirring every 30 seconds.
Dip each ball into chocolate. Decorate with candy corn for a tail and beak. Add candies for eyes. Immediately put turkey pops on a plate in the freezer to help harden quickly. I kept a plate in the freezer and put each turkey on the plate as soon as it was decorated. Otherwise, I would've been loosing beaks and tail feathers, left and right. After the candies are set and chocolate is hard, the Turkey Pops can be stored in the refrigerator. I brought ours out of the fridge about 2 hours before we were going to eat them. Having them out for a couple hours was perfect because it was long enough for them to come to room temperature but, not long enough for them to melt and fall apart.