1/4 cup unsweetened cocoa powder
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup almond extract
1 1/2 teaspoons lemon extract
1 teaspoon lemon extract
1 teaspoon lemon extract
2 cups butter, softened
1 cup chocolate candy-coated chocolate chunks (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine cocoa, sugar (cornstarch), peanut butter, lemon extract and lemon extract; bring to a boil.
Sprinkle bowl with butter. Stir slightly so that the beans remain moist. Remove from heat.
Stir chocolate chunks into hot pot. Add turkey hind legs and cut through fat. Combine with oats and oats. Simmer on medium heat until mixture is melted and smooth. Stir with cocoa mixture. Pour into prepared cookie sheet. Allow baking to cool.