These Chocolate Covered Strawberry Turkeys are ripe strawberries with pretzel legs dipped in chocolate and white almond bark. They’re a playful, easy Thanksgiving dessert that kids and adults will enjoy making and eating.
Thanksgiving Chocolate Covered Turkeys
These sweet-and-salty treats are decorated to look like tiny turkeys and work perfectly as a festive addition to a dessert table, a fun family activity, or a novelty gift. They come together quickly and deliver bright strawberry flavor balanced with crisp pretzels and creamy chocolate.
Key Ingredients You’ll Need
Almond Bark: Use chocolate almond bark for the main coating and vanilla (white) almond bark for the turkey “feet.”
Strawberries: Large strawberries are easiest to work with, but medium ones will also do. You’ll also need pretzel sticks for legs and mini marshmallows to attach the pretzels to the berries.
How To Make Chocolate Covered Strawberry Turkeys
Step 1. Wash and thoroughly dry the strawberries, then set them aside. Break pretzel sticks to a length that looks proportional to your strawberries. Cut mini marshmallows in half lengthwise and press the flat side of a marshmallow half onto the broken end of each pretzel to form a little “pad.” Place chocolate almond bark in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth.
Step 2. Dip the marshmallow-topped end of a pretzel briefly into the melted chocolate and press it onto one side of a strawberry, holding it for about 30 seconds so it adheres. Repeat on the other side to create two legs. Place the assembled strawberries on a wax paper–lined baking sheet.
Step 3. When the legs are set, insert a fork into the stem end of each strawberry and dip the berry into the chocolate almond bark, leaving the top near the stem mostly free of coating for a natural look. Gently shake off excess chocolate and return to wax paper. Chill in the refrigerator for 5–10 minutes until the chocolate firms up.
Step 4. Melt the vanilla (white) almond bark the same way. Hold each chilled strawberry by the stem and lightly dip the bottoms of the pretzel legs into the white chocolate to create the turkey “feet.” Return to the wax paper and let set completely before serving.
How Long Do Strawberry Turkeys Last?
Store finished strawberry turkeys in an airtight container in the refrigerator. They keep best for 2–3 days, but are freshest within 48 hours. Layer with wax or parchment paper between pieces to prevent sticking.
Tips & Tricks
- If the pretzels won’t stay in place, use a dab of warm melted chocolate as “glue” and hold for a few seconds until it sets.
- For a stuffed version, hollow the top of the berry with a small knife or straw and fill with more melted chocolate before sealing with the coating.
- Coat berries in caramel first and let firm, then dip in chocolate for a richer flavor.
- Stir crushed nuts or Rice Krispies into the chocolate before coating for extra texture and crunch.
Recipe Details
Chocolate Covered Strawberry Turkeys
Ingredients
- 12 oz. Chocolate Almond Bark
- 6 oz. Vanilla Almond Bark
- 8 large Strawberries
- 16 Pretzel Sticks
- 8 Mini Marshmallows, cut in half lengthwise
Instructions
- Rinse and pat strawberries dry; set aside.
- Break pretzel sticks to size. Press the cut side of a marshmallow half onto a broken pretzel end to form the leg pad.
- Melt chocolate almond bark in a microwave-safe bowl in 30-second bursts, stirring until smooth.
- Dip the marshmallow-topped pretzel into the melted chocolate and attach to the right side of a strawberry, holding about 30 seconds. Repeat on the left. Place on wax paper.
- When legs are set, insert a fork into the stem, dip the berry into melted chocolate (leaving the top near the stem mostly bare), shake off excess, and chill 5–10 minutes to firm.
- Melt white almond bark the same way. Hold each chilled strawberry by the stem and lightly dip the bottoms of the pretzel legs into the white chocolate to form the feet.
- Return to the baking sheet until set, then serve.
Nutrition
Carbohydrates: 44 g |
Protein: 2 g |
Fat: 21 g
