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Chocolate Covered Strawberry Turkeys

A fun and festive treat for Thanksgiving, these Chocolate Covered Strawberry Turkeys are made with strawberries dipped in chocolate and decorated with candy corn beaks, pretzel tails, and candy eyes. Perfect for kids to help assemble!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack, Treat
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Chocolate Covered Strawberries
  • 1 pint fresh strawberries (about 12 large strawberries) Choose firm, ripe berries with green tops intact.
  • 1 cup semi-sweet chocolate chips For dipping.
  • 1/2 cup white chocolate chips For assembly and decoration.
  • 12 candy corn pieces For beaks.
  • 12 small pretzel twists For tails.
  • 1/4 cup mini chocolate chips For optional decoration.
  • 12 candy eyes Edible googly eyes.
  • 1 Wax paper or parchment paper For cooling.
Substitutions and Variations
  • Dark chocolate chips Use instead of semi-sweet for a less sweet profile.
  • Colored candy melts Use instead of white chocolate for details.
  • Gluten-free pretzels For a gluten-free option.

Method
 

Preparation
  1. Wash strawberries under cold running water and pat completely dry with paper towels. Moisture will prevent chocolate from adhering.
  2. Place semi-sweet chocolate chips in a microwave-safe bowl. Heat on medium power for 30 seconds, stir, then repeat in 15–20 second bursts until smooth.
  3. Hold each strawberry by the green top and dip into the melted semi-sweet chocolate, coating fully. Let excess drip back into the bowl.
  4. Set dipped strawberries on wax or parchment paper. Allow chocolate to firm up at room temperature (15–30 minutes) or chill for 10 minutes.
  5. Melt white chocolate chips in a separate microwave-safe bowl using the same interval method and stir until smooth.
Assembly
  1. Apply a dab of white chocolate to the underside of each pretzel twist and press it into the top of the strawberry for the tail.
  2. Attach one candy corn to the pointed tip of each strawberry with a small dab of melted chocolate as the beak.
  3. Press two candy eyes onto each strawberry using a tiny bit of melted white chocolate. Optionally, add a mini chocolate chip for a nose.
  4. If desired, drizzle or pipe leftover white chocolate for extra decoration, and add mini chocolate chips for 'buttons'.
  5. Let assembled strawberries set completely on the wax paper before transferring to a platter.

Notes

Serve on a large platter with leafy greens for a festive presentation. They are best enjoyed within 24–48 hours. Short term storage should be in an airtight container in the refrigerator. Not recommended for freezing as it affects texture.