Rinse and pat your Strawberries dry and set aside.

Break the pretzel sticks to the length that looks good for your strawberry size.  Stick the cut side of the marshmallow half into the broken end of the pretzel stick.

In a microwave-safe bowl,  melt the chocolate almond bark on high heat for 30 seconds.Then stir and continue heating for 15 seconds each time, stirring in between until your chocolate is fully melted.

Dip the top of the pretzel stick with the marshmallow lightly into the melted chocolate then stick the pretzel/marshmallow leg to the right side of your strawberry and hold it there for about 30 seconds until it sticks. Repeat with the left side then place them onto a baking sheet lined with wax paper.

Once set, poke a fork into the stem (top side) of the strawberry, then dip the whole strawberry, (leaving the top without chocolate)  and shake off excess. Place them back on wax paper, repeat, and let them set. Once completed, place in the fridge for 5-10 minutes to harden the chocolate.

Meanwhile, melt your white almond bark as you did previously for the chocolate.Remove the strawberries from the fridge.

Hold the strawberries by the stem and lightly dip the bottoms of each leg into the white almond bark just slightly covering the bottoms of the pretzel sticks (feet).

Return each one to the baking sheet until set.