Football Rice Krispie Treats Recipe

5 from 2 votes

Make my go-to cereal treat recipe and cut them into football shapes!

Prep Time10

Cook Time5

Total Time15

Course: Dessert, Snack

Cuisine: American

Calories: 298kcal

Cost: $6

Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.
Measure out cereal and place in a large bowl.
Measure out 15 ounces (1 ½ packages) mini marshmallows and set aside.
Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
Add cereal and stir to coat with the marshmallow mixture. Stir in remaining marshmallows and immediately pour into prepared pans. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a football shaped cookie cutter to cut shapes.
Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each football in the chocolate and place on a wax paper lined cookie sheet. Let harden, then add the laces using frosting.
Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Use any flavor Rice Krispies cereal.
You can use any size marshmallows, just make sure you’re only using 15 ounces in the actual mixture – you’ll want mini ones to mix in or you’ll have to slice large ones to fold in at the end.
These stay extra gooey but will get stale if not stored properly.
Only use FRESH marshmallows and not-stale cereal for best results.
You can use chocolate chips in place of the melts, or use chocolate frosting.
I used a can of icing in a piping bag for the laces, but you can also use cookie icing or melted white chocolate.