Begin by washing your strawberries thoroughly under cool water, then gently pat them dry. Arrange them on a baking sheet lined with parchment paper.

In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals until smooth.

Dip each strawberry into the melted chocolate, covering most of the strawberry. Allow excess chocolate to drip off.

Attach a half-marshmallow to the base of each dipped strawberry and insert a pretzel stick into the marshmallow.

Melt the vanilla almond bark and use it to add details on the pretzel stick tips.

Place the baking sheet in the refrigerator for 15-20 minutes until the chocolate is set, then serve.