Line baking sheet with waxed paper; spray waxed paper with no-stick cooking spray. Set aside.
Combine caramel bits, butter and half & half in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until melted and smooth. Keep warm.
Combine nuts and nonpareils in shallow dish or pie plate.
Cut small hole in 1 end of 1 marshmallow, using kitchen shears, cutting only half way into marshmallow.
Dip end of 1 cookie into caramel; shake off excess. Push dipped end of cookie into marshmallow; press to seal.
Spoon caramel over marshmallow; remove excess caramel.
Coat dipped marshmallow with nuts. Press nuts in with hands. Repeat with remaining cookies and marshmallows. Place onto prepared baking sheet. Let stand at room temperature until caramel is set; reshaping and pressing on caramel, if needed.
*Substitute 25 unwrapped caramel squares.
**Substitute finely chopped peanuts.
- If caramel thickens, add 1 teaspoon half & half. Reheat until melted.
- Wrap a “pair of drumsticks” together in plastic food wrap or cellophane bags; tie with ribbon.
- Nut topping can be found in the ice cream topping section of the supermarket.