6 cups Rice Krispies or Cocoa Krispies
1 Bag Mini Marshmallows…………………………....2 TB Butter
White or Almond melting Candy Coating
2 TB Peanut Butter……………………………………....vanilla canned frosting
6 Large Pretzel rods, cut in half
Put a large sheet of waxed paper on your counter. Then, make the leg bones by attaching 2 small marshmallows on the smooth end of each pretzel rod half with canned frosting. Let that dry on wax paper. (Ok, in theory that works, but the marshmallow will probably come off when you dip the rods. So just roll the marshmallows in the melted coating and put right next to the ends of the rod to dry and harden.)
Melt the white candy coating (per package directions) with 2 TB creamy peanut butter, and dip the rods to cover. (Hold them by the end without the marshmallows & don’t worry if it isn’t completely covered. The Krispies will cover that end later.) Actually, I like to double-dip them! Let them dry on the wax paper.
Now make the Krispie treats. Put the butter and remaining mini marshmallows in a large bowl and microwave for 1 minute. Stir… then add the cereal to coat. Let that cool just a bit. Spray your hands with cooking spray and mound on some of the Krispie treats on top half of the pretzel bones. Press it firmly and shape. Let that cool just a bit more. Flip it over and press on more of the cereal treats on the other side. Press firmly and let that set on the wax paper.
Makes 12 drumsticks.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.