Chocolate Caramel Turkey Legs Recipes

Steps:

• Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks.

Steps:

• Line a baking sheet with parchment paper.
• In a small bowl microwave 1/3 cup of white chips until melted. Stirring every 20 seconds until smooth.
• Dip the tip of each pretzel rod into the melted white chocolate and stick 2 mini marshmallows onto the melted chocolate.
• Place on the baking sheet. Refrigerate for 5 minutes or until the white chocolate sets up.
• Place the remaining white chips in a microwave safe bowl and melt them in the microwave.
• Stirring every 20 seconds until melted and smooth.
• Dip the marshmallow end of the turkey leg into the white chocolate. I found it easier to spoon the white chocolate around the pretzel rod. Leave about 3/4 inch at the end that is not covered in white chocolate.
• Be sure to tap off any excess chocolate so you will have enough to do all of your turkey legs.
• Place them back onto the same parchment lined baking sheet.
• Refrigerate for another 5 minutes.
• Soften 2 caramels in the microwave for about 10-12 seconds just until soft.
• Mold 2 caramels around the end of the turkey leg that has not yet been dipped in chocolate.
• Place back onto baking sheet after you do each leg with caramel.
• Melt the milk chocolate chips in a microwave safe bowl, stirring every 20 seconds until melted and smooth.
• Dip the caramel end of each turkey leg in the melted milk chocolate and tap off the excess chocolate.
• Place back onto the parchment lined baking sheet and sprinkle with chopped nuts, sprinkles, or leave it plain.
• Let the turkey legs set up for about 10 minutes and then they are ready to serve.

Steps:

• Prepare first 3 ingredients like pastry.
• Press into 9x13 pan.
• Bake 25-30 minutes at 350 until golden brown.
• Melt butter in a saucepan and add other ingredients.
• Stir vigorously on med-high heat.
• Bring to a boil.
• Stir for 3-5 minutes.
• It will thicken and turn colour.
• Cool slightly in pot.
• Pour over pastry and cool til firm.
• Topping: Melt choc chips and butter and spread over filling.
• Cut into squares or long fingers.