Rinse and pat strawberries dry and set aside.

Break about 1/4th of the top of the pretzel sticks off, keeping the piece that is about 3/4ths length.

Cut mini marshmallows in half, long ways, exposing the sticky inside.

Stick the cut side of the marshmallow to the top of the pretzel stick (using the broken end).

Place chocolate almond bark into a deep, microwave-safe bowl.

Heat for 30 seconds, stir, then continue heating for 15 seconds each time, stirring in between until melted.

Dip the top of the pretzel stick with the marshmallow lightly into the melted chocolate bark, then attach it to one side of a strawberry, holding for about 30 seconds until it adheres. Repeat with the other side.

Place the strawberry with legs attached on a baking sheet lined with parchment paper and repeat with all strawberries.

Once the strawberry turkey legs are set, poke a fork into the top of each strawberry and dip the whole strawberry, up to the stem, in chocolate. Shake off excess and place back on parchment paper.

Repeat for all strawberries, then refrigerate for 10 minutes to harden the chocolate.

While cooling, melt white almond bark the same way as before.

Remove the baking sheet from the fridge.

Pick up strawberries by the stem and lightly dip the bottoms of each leg into the white chocolate bark to make the turkey's feet.

Return each one to the baking sheet and back to the fridge until set.