Ingredients

The following ingredients have 4 Servings
  • 1 cup white sugar
  • 1 ¼ cups light corn syrup
  • 1 cup peanut butter
  • 2 teaspoons vanilla
  • 6 cups Rice Krispie
  • 24 ounces chocolate almond bark (1 package)
  • 2 ounces vanilla almond bark (1 square)
  • 1 Tablespoon vegetable oil

Instruction

  • In a small saucepan mix sugar and light corn syrup; bring to a boil. Add peanut butter and vanilla. Stir until melted and combined.
  • Put Rice Krispies in a large mixing bowl. Pour peanut butter mixture over Rice Krispies and stir until well combined. Spread in a 9x13 in. pan sprayed with non-stick cooking spray.
  • Let bars sit about 2 hours or until firm.
  • Cut bars out with football cookie cutter.
  • Melt chocolate Candiquik. Dip footballs in chocolate and place on wax paper. Let sit until chocolate is set.
  • Melt vanilla Candiquik and then stir in oil. Put mixture into a small Ziplock bag. Cut a very small piece off the tip of the bag. Use this to pipe on the football laces.
  • Store in a airtight container.