Chocolate Covered Strawberry Turkeys

Making these super cute, trending Chocolate Covered Strawberry Turkeys is the most fun you will have this holiday! They are perfect to make with your kiddos to serve on Thanksgiving Day…and even those young at heart (like me…I’m old…hahaha) will love making them, too!

This recipe is not my own brain child but another one of those cute, viral trends that everyone is jumping on this fall season! If you are still in need of some delicious holiday recipes, try some of these!

Ingredients:

  • Chocolate Almond Bark (melted)
  • White Almond Bark (melted)
  • Mini Marshmallows (cut in half)
  • Pretzel Sticks (the thinner the better! Walmart’s brand is perfect for this recipe!)
  • Strawberries

See recipe card for quantities.

How to Make Chocolate Covered Turkeys using Strawberries

  1. Rinse and pat your Strawberries dry and set aside.
  2. Break about 1/4th of the top of the pretzel sticks off…you will use the piece that is about 3/4ths length because otherwise, the pretzel sticks are TOO LONG.
  3. Cut your mini marshmallows in half, long ways. There will be two insides of the marshmallows that are sticky.
  4. Stick the cut side of the marshmallow to the top pretzel stick (make sure you use the broken end so the feat that stick out are rounded and not jagged)
  5. Place your almond bark into a deep, microwave safe bowl.
  6. Heat for 30 seconds, then stir and continue heating for 15 seconds each time, stirring in between until your chocolate is fully melted.
  7. Dip the top of the pretzel stick with the marshmallow lightly into the melted chocolate bark
  8. Stick the pretzel/marshmallow leg to the right side of your strawberry and hold it there for about 30 second until it adheres. Repeat with the left side!
  9. Place your strawberry with legs attached on a baking sheet lined with parchment or wax paper, then repeat the process with all your strawberries. (each will cook and harden as you continue to work)
  10. Once the strawberry turkey legs are set, poke a fork into the top of the strawberry then dip the whole strawberry, up to the stem in chocolate, shake off excess and place back on parchment paper.
  11. Repeat this for all your strawberry turkeys, then place your baking sheet into the fridge for 10 minutes to harden the chocolate.
  12. While those are cooling, melt your white almond bark the same way as before.
  13. Remove the baking sheet from the fridge.
  14. Pick up the strawberries by the stem and lightly dip the bottoms of each leg into the white chocolate park to make the turkey’s feet.
  15. Return each one to the baking sheet and then back to the fridge until set.

Storage Instructions:

These are just like any chocolate strawberries, they hold up nicely for a few days in the refrigerator. Just cover them lightly with saran wrap! You can make these several days ahead if you wish!

Why you will LOVE this recipe:

  • Thanksgiving is usually full of desserts that have to be baked – these fun little treats can be made days in advance and just be tucked away in the back of the fridge until your get-together…freeing up much needed oven space!
  • If you’re children are going stir crazy from being out of school and you need a fun family activity that can both give them something to do AND help prepare food for your Thanksgiving dinner, this is just what the doctor ordered!
  • Instead of the usual apple, pecan or pumpkin pie, this is the perfect dessert to add to your spread on Turkey Day!

Chocolate Covered Strawberry Turkeys

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Prep Time: 10 minutes
Assembly+Cooling Time: 30 minutes
Servings: 8

Ingredients

  • 12 oz Chocolate Almond Bark 6 blocks
  • 6 oz Almond Bark 3 blocks
  • 8 Strawberries large
  • 16 Pretzels Sticks thinnest you can find
  • 8 Mini Marshmallows cut in half

Instructions

  • Rinse and pat your Strawberries dry and set aside.
  • Break about 1/4th of the top of the pretzel sticks off…you will use the piece that is about 3/4ths length because otherwise, the pretzel sticks are TOO LONG.
  • Cut your mini marshmallows in half, long ways. There will be two insides of the marshmallows that are sticky.
  • Stick the cut side of the marshmallow to the top pretzel stick (make sure you use the broken end so the feat that stick out are rounded and not jagged)
  • Place your chocolate almond bark into a deep, microwave safe bowl.
  • Heat for 30 seconds, then stir and continue heating for 15 seconds each time, stirring in between until your chocolate is fully melted.
  • Dip the top of the pretzel stick with the marshmallow lightly into the melted chocolate bark then stick the pretzel/marshmallow leg to the right side of your strawberry and hold it there for about 30 second until it adheres. Repeat with the left side!
  • Place your strawberry with legs attached on a baking sheet lined with parchment or wax paper, then repeat the process with all your strawberries. (each will cook and harden as you continue to work)
  • Once the strawberry turkey legs are set, poke a fork into the top of the strawberry then dip the whole strawberry, up to the stem in chocolate, shake off excess and place back on parchment paper.
  • Repeat this for all your strawberry turkeys, then place your baking sheet into the fridge for 10 minutes to harden the chocolate.
  • While those are cooling, melt your white almond bark the same way as before.
  • Remove the baking sheet from the fridge.
  • Pick up the strawberries by the stem and lightly dip the bottoms of each leg into the white chocolate park to make the turkey's feet.
  • Return each one to the baking sheet and then back to the fridge until set.

Notes

  • You can use milk chocolate chips and white chocolate chips instead of almond bark if you prefer
  • Make sure to melt and stir the chocolate if it gets cool as you are working…but don’t overheat it or it will begin to clump and harden
  • If you prefer not to have the stems, feel free to cut them off before beginning!
  • There are lots of brands on pretzel sticks but I found that the cheap Walmart brand pretzel sticks worked best! You want these to be thin so they are not too heavy to attach.
Tried this recipe?Mention @allthingsrachelk or tag #sweetteaandsprinkles
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I'm Rachel.

Photographer, Food Stylist and Recipe Developer behind all the colorful, yummy recipes you see here!

I’m a people-person who loves brownies, lives off dry shampoo, adores my little family of three and constantly tells myself I will go to bed early, start working out tomorrow and promises to one day drink more water than sweet tea! 

I don’t create culinary masterpieces but I can make a casserole and doctored up box cake recipe with the best of them! If you love easy, semi-homemade recipes that remind you of your favorite comfort foods and look like a million bucks, this is the place for you friend!

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