Create the ultimate Thanksgiving treat this year with Gobbling Peanut Butter & Pretzel Turkeys. Kids will squeal with excitement when they see these little guys! They’re incredibly fun to eat and absolutely delicious from head to tail.
Start by making your peanut butter mixture and rolling into 1 inch balls or using a cookie scoop. Place onto parchment paper. Set aside by placing in refrigerator until cool and ready to use.
Dip half of your Pretzel Thin (not mini pretzels), or GF pretzel into melted white chocolate while holding on to bottom of pretzel. Sprinkle with red, orange, gold or yellow sprinkles. Then dip other side of pretzel in chocolate and sprinkle with different color sprinkles.
Your pretzels should look like this when they’re done. Don’t worry about the bottom not being covered, it will not be seen when attached to the turkey. Place in refrigerator to set.
Take your skinny pretzel sticks or GF pretzel sticks and dip 1/4 of it into melted semi-sweet chocolate. Place onto parchment paper and immediately add eyes and 1/2 an orange M&M. Place in fridge to set.
Remove peanut butter mixture from fridge and make 1-inch balls. Dip into melted chocolate and place onto parchment paper. While chocolate is still wet, stick finished pretzel head into body and push finished pretzel wings onto back of body. ( I broke off about a 1/4 of the pretzel rod at the bottom before sticking it in. It was a little too long of a neck for my liking.) Once all parts have been placed onto chocolate peanut butter balls, place into fridge to set. Remove from refrigerator when chocolate coating is completely dry and serve.
These little guys are so fun to see amongst the Thanksgiving spread. They’ll literally be gone as soon as you say dessert!
Gobbling Peanut Butter & Pretzel Turkeys
Ingredients
- Pretzel Sticks
- Pretzel Thins
- 24 oz semi-sweet or milk chocolate chips, CandiQuik or Almond Bark
- 12 oz white chocolate chips, vanilla CandiQuik or vanilla Almond Bark
- orange M&Ms, cut in half
- candy eyes
- sprinkles- yellow, orange, red and gold
- 2 C peanut butter
- 3/4 C butter, softened
- 3/4 C brown sugar
- 3 3/4 C powdered sugar
Instructions
- Mix peanut butter, butter, brown sugar and powdered sugar in mixer until smooth. Set aside in refrigerator to cool.
- Melt white chocolate and dip 1/2 a Pretzel Thin while holding onto bottom of pretzel. Sprinkle with yellow, orange, red or gold sprinkles. Then dip other side of pretzel and sprinkle with different colored sprinkles. Place on parchment paper and then refrigerator to set.
- Melt brown chocolate and dip a 1/4 of Pretzel Stick into chocolate. Place onto parchment paper and immediately place candy eyes and 1/2 M&M for nose. Place in fridge to set.
- Remove peanut butter mixture from refrigerator and make 1-inch balls. (See note) Dip into melted chocolate and place onto parchment paper. While chocolate is still wet, place head into pb ball and then press finished pretzel tail onto back of ball. (I broke off 1/4 of Pretzel Stick to make neck a little shorter and be more proportionate to size of body)
- Once all parts are placed onto chocolate covered peanut butter balls, place into refrigerator to set. Serve when chocolate is completely set.
Notes
Peanut butter balls may need to be made smaller than 1 inch if using GF pretzels. I've only seen mini GF pretzels, nothing the size of the Thins that is GF.
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Ingredients
- Pretzel Sticks
- Pretzel Thins
- 24 oz semi-sweet or milk chocolate chips, CandiQuik or Almond Bark
- 12 oz white chocolate chips, vanilla CandiQuik or vanilla Almond Bark
- orange M&Ms, cut in half
- candy eyes
- sprinkles- yellow, orange, red and gold
- 2 C peanut butter
- 3/4 C butter, softened
- 3/4 C brown sugar
- 3 3/4 C powdered sugar
Instructions
- Mix peanut butter, butter, brown sugar and powdered sugar in mixer until smooth. Set aside in refrigerator to cool.
- Melt white chocolate and dip 1/2 a Pretzel Thin while holding onto bottom of pretzel. Sprinkle with yellow, orange, red or gold sprinkles. Then dip other side of pretzel and sprinkle with different colored sprinkles. Place on parchment paper and then refrigerator to set.
- Melt brown chocolate and dip a 1/4 of Pretzel Stick into chocolate. Place onto parchment paper and immediately place candy eyes and 1/2 M&M for nose. Place in fridge to set.
- Remove peanut butter mixture from refrigerator and make 1-inch balls. (See note) Dip into melted chocolate and place onto parchment paper. While chocolate is still wet, place head into pb ball and then press finished pretzel tail onto back of ball. (I broke off 1/4 of Pretzel Stick to make neck a little shorter and be more proportionate to size of body)
- Once all parts are placed onto chocolate covered peanut butter balls, place into refrigerator to set. Serve when chocolate is completely set.
Notes
Peanut butter balls may need to be made smaller than 1 inch if using GF pretzels. I've only seen mini GF pretzels, nothing the size of the Thins that is GF.
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Karen Howard says
November 10, 2016 at 5:25 pmThese are so cute & so easy to make. I have all of the ingredients at home-so I’ll be making these treats this year! thank you, & Happy Thanksgiving to you & yours.
Dangerously-Delicious.com says
November 10, 2016 at 6:08 pmThank you Karen!