These chocolate-covered strawberry turkeys are the cutest! They’re the perfect holiday treat and are sure to stand out in a sea of pies.

As an added bonus, they come together quickly and can be made up to 2 days in advance.

How to Make These Chocolate-Covered Strawberry Turkeys

To make sure these turn out as amazing as possible, let’s walk through each step together. I’ve also shared a video of the process below.

Step 1: Wash the Strawberries & Prep the Legs

Wash the strawberries thoroughly and pat them dry. Set aside.

Then break the pretzel sticks in half and press the broken ends into the mini marshmallows.

Melt 1/4 cup of white chocolate in a very small bowl, then dip the ends of the pretzels into the white chocolate.

Place on a parchment-lined plate and repeat with the remaining pretzels and marshmallows.

Then place the pretzels in the freezer to help the white chocolate firm up.

Step 3: Dip the Strawberries

Next, melt 2 cups of milk or dark chocolate in a large, thick, heat-proof glass. Heat it in 30-second intervals, stirring between, until fully melted.

Then mix 2 tsp of vegetable, canola, or coconut oil into the chocolate to thin it, and stir until combined. This will make it way easier to dip the strawberries!!

Dip the strawberries in the melted chocolate and let any excess run off before scraping the bottom of the strawberries on the edge of the glass and placing them on a large, parchment-lined plate. Set aside.

Step 4: Dip and Add the Legs

Remove the pretzels from the freezer. Pick them up by the white chocolate end and dip them into the melted chocolate, covering the entire marshmallow and pretzel (other than the white chocolate ends).

Scape off any excess chocolate on the bottom of the leg on the edge of the glass, then gently place them on the sides of the strawberries to look like legs.

The heat from your fingertips might melt the white chocolate a bit, so be sure to wipe your fingers clean after each dip. You can also use food tweezers to hold the legs while you dip them.

Once you’ve added two legs to each strawberry, place the plate in the fridge to help the chocolate firm up.

These can sit at room temperature for up to a day, or be kept in the fridge for 2-3 days. Store them on a plate covered loosely with plastic wrap or foil.

Strawberries release carbon dioxide, so they will spoil faster if stored in an airtight container.

How Many Strawberries Does this Recipe Make?

This recipe can be used to make about 16 chocolate-covered strawberries. This recipe can easily be halved or doubled.

You also may need more or less chocolate depending on the size of strawberries you use.

Tips for Making the Best Strawberry Turkeys

• Thoroughly rinse the strawberries and pat them dry before dipping them.
• Thin the milk chocolate with a little bit of oil (1 tsp per cup of chocolate) once the chocolate is melted! It makes the strawberries way easier to dip and bite into.
• Place the dipped strawberries on parchment paper. It’ll make it a lot easier to pick them up when it’s time to move or serve them.
• Scrape any excess chocolate off of the bottom of the strawberries and little pretzel legs along the edge of the cup. If you don’t, it will pool around the base.
• Once the strawberries have been dipped, only pick them up but the stem! Otherwise, the heat from your fingers will melt the perfectly smooth chocolate and leave marks.

Making These Strawberry Turkeys in Advance and Storage Tips

Chocolate-covered strawberries can sit at room temperature for up to a day, or be stored in the fridge for 2-3 days (depending on the freshness of the berries).

Store them on a plate covered loosely with plastic wrap or foil. Strawberries release carbon dioxide, so they will spoil faster if stored in an airtight container.

Let Me Know What You Think!

If you make these chocolate-covered strawberry turkeys, I’d love to hear what you think! Please leave a rating and comment below.

And if you share on social media, tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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