Line a baking tray with parchment paper and set aside.

Melt the white chocolate chips in a microwave safe bowl on a low or defrost setting in 30 second increments until smooth. Stir at each interval for even heating.

Hold the cut side of the pretzel and dip the rods into the melted chocolate about 2 inches deep or however long you want the “bone” to stick out. Shake off any excess coating and then transfer to the prepared baking tray.

Immediately press two marshmallows onto the dipped end to make a bone shape. If the chocolate is setting too quickly and the marshmallows don’t stick then slightly dip one side of the marshmallow into the melted chocolate and then stick it onto the bone. Repeat making the remaining bones. Refrigerate for about 5 minutes, until fully set.

If needed, reheat the chocolate again on a low or defrost setting, stirring every 30 seconds until smooth. Dip the pretzel bones again to cover the marshmallows. Refrigerate for an additional 5 minutes, until set.

In a large pot over low heat, melt the butter.

Add the marshmallows and stir until smooth.

Remove the pot from the heat then stir in the vanilla and salt.

Gently fold in the cereal until evenly coated and well mixed. Set aside and allow the rice krispies mixture to cool for about 5-10 minutes before assembling the turkey legs.

Take a large scoop of the cereal mixture, and form it around each of the prepared pretzel bones to make a drumstick and then place it back onto the parchment paper. It’s helpful to use some food safe gloves to help prevent the rice krispies from sticking to your hands or you can opt to spray your hands with a little bit of nonstick cooking spray. Repeat making the remaining turkey legs.

Allow to set for an additional 10-20 minutes for the prepared rice krispie turkey legs to harden and hold its shape before serving. Enjoy!