Chocolate Covered Strawberry Turkey Treats Food

CHOCOLATE-COVERED STRAWBERRY SNACK MIX

Steps:

• In a large bowl, combine the cereals. In a microwave, melt the chocolate chips, jam and butter; stir until smooth. Add the extract. Pour over cereal mixture and toss to coat. Sprinkle with almonds; toss to coat., Immediately spread onto waxed paper. In a microwave, melt white chips; stir until smooth. Drizzle over cereal mixture. If desired, add sprinkles. Let stand until set. Break into pieces. Store in an airtight container.

CHOCOLATE COVERED STRAWBERRY TURKEY TREATS

Steps:

• Place the chocolate candy melts in a small microwave-safe bowl. Microwave on high in increments of 30 seconds, stirring in between, until the chocolate is completely melted. Allow the chocolate to cool for a few minutes before using as it is easier to work with chocolate that is slightly thickened.
• Cut off the tops of the strawberries and reserve the tops (these will be used for the wattles). Place a strawberry in the bowl of melted chocolate and stir it around with a spoon until it is completely coated. Lift the strawberry up out of the chocolate and allow some of the excess to fall off. Place the strawberry onto wax paper. Repeat with the remaining strawberries.
• Assemble the "eyes". Place two pearl candies side-by-side on the top part of the "face" of the turkey and hold them there for a few seconds, until they stay on their own. Dip the tip of a toothpick in the melted chocolate and dot the center of the pearl candies with the chocolate to complete the eyes. Repeat with the remaining strawberries.
• Make the "feet". Place two orange candy hearts at the bottom where feet would go and hold them there for a few seconds, until they stay on their own. Repeat with the remaining strawberries.
• Make the "beak". Take 6 pieces of the candy corn and cut the yellow and white parts off, so you have just the orange portion remaining. Cut each orange piece into a triangular shape. Dip the tip of a toothpick in the melted chocolate and apply some of the melted chocolate to the backside of a "beak". Place the beak onto the strawberry under the eyes and hold it there for a few seconds, until it stays on its own. Repeat with the remaining "beaks".
• Make the "wattle". Using a sharp paring knife, cut very thin slivers off of the reserved strawberry tops. Drape the strawberry sliver over the beak and gently press it into the chocolate. Repeat with the remaining "wattles".
• Place the turkeys in the freezer for 5 minutes, to allow the chocolate to slightly set. Allowing the chocolate to slightly set at this point helps the candy corn (feathers) stick to the chocolate and strawberry easier.
• Make the "feathers". This is the hardest part but after a little practice, it really is easy. 6 total pieces of candy corn go into the top of each strawberry to make the "feathers", 4 on the top and 1 on each side. With your toothpick, poke four small holes in the very top edge of the strawberry where the 4 top candy corn would go. Gently and carefully press the pieces of candy corn into the holes. I find that this is easiest if you steady the strawberry with your other hand by placing the toothpick in the backside of it as you press the candy corn pieces inches For the remaining 2 side "feathers", you must cut the candy corn at an angle to make them fit more easily into the sides. Make small holes with the toothpick for the side "feathers" and press the candy pieces in as you did with the others. Roll your toothpick around into the melted chocolate and spread a thin layer of the chocolate at the base of the "feathers". This will give some extra support for the candy corn. Hold the candy corn in place for a few moments, until they stay on their own.
• Return the turkeys to the freezer for 15 to 20 minutes, to allow the chocolate to completely set.
• Enjoy!

HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES

Steps:

• For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
• Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
• For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
• For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
• Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate.
• In a double boiler, melt chocolate until smooth and velvety.
• Dip strawberries in chocolate and then in pretzels or nuts.
• Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Insert toothpicks into the tops of the strawberries.
• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
• Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.