
Yields:
12 serving(s)
Prep Time:
40 mins
Total Time:
2 hrs
Cal/Serv:
508
What’s better than scoring a turkey leg at the holiday dinner table? Answer: snagging one of these gooey marshmallow and chocolate treats. One of the great things about Rice Krispies treats is that they can easily be molded and cut into all sorts of fun shapes. Trust me, I know. Once, I literally built an entire city out of Rice Krispies on the Food Network. While that’s not something I’d recommend adding to your holiday to-do list, these mock turkey legs are simple enough to add to your party plans. Plus, they’ll keep even the vegetarians around your table happy.
For the white coating on the pretzels, we’ve opted to use white candy melts. Candy melts look and taste similar to white chocolate, but they don’t melt as easily on your hands and don’t require tempering (a multi-step process of melting and cooling chocolate so that fat molecules crystallize evenly and look smooth and shiny). You can of course use white chocolate instead, but the finished coating may look a bit different.
They keep for up to 2 days when fully completed and the unglazed legs can easily be made up to 2 days in advance.
Did you make this recipe? Let us know how it went in the comments below!
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Ingredients
- 1
(12-oz.) bag pretzel rods (about 7" long)
- 4 cups
(340 g.) white candy melts (such as Wilton)
- 1
(16-oz.) pkg. mini marshmallows (about 8 c.), divided
- 3 Tbsp.
unsalted butter
- 1 1/2 tsp.
pure vanilla extract
- 5 1/2 cups
(140 g.) Rice Krispies cereal
- 6 oz.
milk chocolate, coarsely chopped
- 1 Tbsp.
coconut oil
Directions
- Step 1Line a baking sheet that fits in your freezer with parchment. Snap 8 pretzel rods in half to form 16 (3 1/2") sticks. (You’ll use 12; the other 4 are insurance.) Arrange on prepared sheet. Freeze at least 1 hour and up to overnight.
- Step 2 In a small heatproof bowl, microwave candy melts in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
- Step 3Dip one end of a marshmallow into melted candy, then press at an angle against the unbroken end of a pretzel rod. Repeat with another marshmallow, attaching it opposite from the first to form the end of a “bone.” Repeat with remaining rods. Freeze to set, about 10 minutes; reserve melted candy.
- Step 4If needed, reheat candy melts until loose and pourable. Holding rods by broken end, dip about 2 1/2" of pretzel into melted candy. (You can use a spatula to help roll the coating onto the pretzel.) Shake off any excess and return to baking sheet. Repeat with remaining rods. Freeze to set, about 5 minutes.
- Step 5In a large pot over medium heat, melt butter. Add 7 c. (14 oz.) marshmallows. Reduce heat to medium-low and cook, stirring constantly to prevent marshmallows from burning, until melted, about 3 minutes. Stir in vanilla, then add cereal. Remove from heat and stir to coat. Cover pot to keep warm.
- Step 6Using disposable gloves or heavily greased hands, scoop about 2/3 c. (2 oz.) cereal mixture; it should be warm and pliable. If it feels too cold, reheat slightly. Roll into a loose ball, then work around broken end of a pretzel rod, shaping into a drumstick. Transfer to a clean parchment-lined baking sheet. Repeat with remaining cereal mixture and rods for a total of 12. Let set at room temperature about 20 minutes.
- Step 7Meanwhile, in a medium heatproof bowl, microwave milk chocolate and oil in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
- Step 8Partially dip legs into glaze, shaking off any excess, and transfer to a platter.
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