Cocoa Krispie Football Treats Recipes

Steps:

• In large pan or dutch oven, melt 3 Tablespoons of the butter over low heat. Add marshmallows & stir until completely melted.
• When marshmallows are melted & smooth, turn off heat & add almond extract. Stir well.
• Remove from burner & add Cocoa Krispies. Stir till combined.
• Spray inside of a large bowl & turn the mixture out into it. Allow to cool for about 10-15 minutes.
• Lightly grease your fingers with the 1 Tablespoon of butter and then pull off about a 1/4 cup of Krispie mixture.
• Shape into a football. An oval shape that is wide & tall in the center, getting smaller & slightly pointy at both ends. Repeat until all the mixture is used up.
• With frosting tube, pipe one long line, lengthwise, down the top of each football. Then pipe a short line at each end & fill in the center with more short lines to form the football's laces.

Steps:

• Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined.
• Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
• Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add peanut butter and marshmallows; toss until evenly coated. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
• Shape into 24 football shapes, using about 1/4 cup cereal mixture for each. Dip tops of footballs in semi-sweet chocolate; place, chocolate sides up, on waxed paper-covered baking sheet.
• Spoon white chocolate into small resealable plastic bag; press out excess air, then seal bag. Trim small piece off one bottom corner of bag. Use to draw laces on footballs. Refrigerate 1 hour or until firm.