Line a baking tray with parchment paper and set aside.

Melt the candy wafers in a microwave safe bowl or cup according to package instructions or microwave on a low or defrost setting in 30 second increments until smooth. Stir at each interval for even heating. Transfer into a cup for easier dipping if desired.

Holding the cut side of the pretzel, dip the rods into the white melts halfway. Shake off any excess coating and then transfer to the prepared baking tray.

Press two marshmallows onto the dipped end to make a bone shape. Repeat making the remaining bones. Refrigerate for about 5 minutes, until set.

Reheat the candy wafers again, if needed, on a low or defrost setting until smooth. Dip the pretzel bones again, this time to coat 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 cocoa krispies mixture to cool for about 5-10 minutes before assembling the turkey legs.

Take a large scoop of the cereal mixture, about ⅔ cup, and form it around each of the prepared pretzel bones to make a drumstick and place 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!