Instructions

1. Line a baking sheet with a piece of wax paper or Silpat non-stick silicone mat.
2. Melt down the white chocolate in a microwave safe bowl. Heat 1/2 cup of morsels or wafers in 60 second increments, stopping to stir in between to ensure that it does not burn. Quickly dip pretzels into chocolate until 2/3 of stick is evenly coated. Allow the excess to run off.
3. Place dipped pretzels on waxed paper lined baking sheet. Sprinkle with colorful jimmies. Place in the refrigerator for 10-15 minutes to cool and harden.
4. Unwrap individually wrapped Ding Dongs. Carefully insert three decorated pretzel sticks into the back of the cake so they are fanning out to mimic feathers.
5. Use a small dab of melted chocolate from earlier to attach the peanut butter cup in the center, two edible eyes on top, and the candy corn beak.
6. Lastly, use the red cookie icing to pipe a small waddle next to the candy corn beak.