Football Treats

Mommy Craft

I saw this idea on the back of a Cocoa Krispies box once and filed it away for later. Glad I did, because these were cute and yummy!

To make this snack you will need:

• Cocoa Rice Krispies
• Butter
• Marshmallows
  
• Chocolate Chips (melted) or brown or white icing
• Wax Paper

Follow the directions to make your rice krispie treats, only use cocoa krispies.

Let your mixture cool--A LOT!

Use wax paper to get a handful of the mixture and shape into a football. Put on your plate or serving dish. Repeat until all of the krispies are used.

Now, melt your chocolate chips and put in a icing bag, or fold a piece of wax paper like I did, and make laces on your footballs. You could also use brown or white icing to do this as well.

Enjoy!

**A few "notes:" mine have a different color to them because I added in some regular rice krispies thinking I wouldn't have enough for the butter & marshmallow mixture I "eye balled." Also, the Rice Krispie website has the recipe for the footballs, but they add in peanut butter, and I thought "nah." So, I used the original recipe to make the krispie mixture, which I have added below. Click on this link if you want to give the peanut butter one a try **

Here are their "pretty" footballs, but I have to say mine came out cute too**

Rice Krispie Recipe

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR 4 cups miniature marshmallows
• 6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

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 layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.