Chocolate Caramel Turkey Legs Recipes

CHOCOLATE CARAMEL TURKEY LEGS

Steps:

• Microwave the unwrapped caramels on high just until softened, only about 10-15 seconds. It should only be warm to the touch (be careful). Using your hands, mold two softened caramels around the lower half...

CHOCOLATE CARAMEL TURKEY LEGS

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.

ROASTED TURKEY LEGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.

CHOCOLATE CARAMEL TURKEY LEGS RECIPE

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.

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

GOOEY CARAMEL TURTLE BARK

Steps:

• Line a 15x10x1" cookie sheet with wax paper.
• Pour chocolate chips into a medium-sized bowl and microwave for 45 seconds, stir, then return to the microwave for 30 seconds. Stir until completely melted and smooth (you may need to throw it back into the microwave for another 30 seconds- it really just depends on the strength of your microwave). Pour melted chocolate onto prepared sheet.
• Using a flat spatula, spread chocolate out on wax paper until it's about 1/4" thick.
• Place unwrapped caramels and milk in a medium-sized bowl. Microwave for about 30 seconds, then remove and stir. Microwave again for 30 seconds, then stir until caramel is smooth and creamy (you may need to throw it back into the microwave for another 30 seconds so it can be super creamy).
• Drizzle melted caramel over chocolate, then top with chopped pecans. If desired, drizzle with additional melted chocolate.
• Place bark in the fridge for 30-45 minutes so that it can set up.
• When it has hardened, remove from fridge and use a sharp knife to chop into large pieces (or you can use your hands to break it into small pieces).