Chocolate Rice Krispie Treats cut into football shapes and coated in two kinds of chocolate. Football parties won’t be complete without these Football Rice Krispie Treats on the table.
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Football Rice Krispie Treats
Rice Krispies Treats are already a crowd-pleaser, but shaping them like footballs and covering them in chocolate elevates this classic into a game-day showstopper.
These chocolate Rice Krispie footballs are perfect for tailgates, playoff parties, and Super Bowl gatherings. They’re easy to make, portable, and disappear fast—plan on making extras if you’re feeding a crowd.
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Key Ingredients
- Chocolate crispy rice cereal – Use a chocolate rice cereal like One Degree Organic sprouted brown rice cacao crisps, Cocoa Pebbles, or a similar gluten-free chocolate crisp.
- Salted butter – Salted butter balances the sweetness; if you only have unsalted, add a pinch (about 1/8 teaspoon) of fine sea salt.
- Mini marshmallows – Mini marshmallows melt quickly and give the treats a soft, gooey texture. If you have large marshmallows, chop them or substitute and add a few minis for texture.
- Melted chocolate – Coating the treats in chocolate adds richness and helps the football details pop. Use dark, semi-sweet, or milk chocolate, or almond bark if preferred.
Equipment
- Large pot – Needed to melt butter and marshmallows and stir in cereal.
- Silicone spatula – Helps handle the sticky marshmallow mixture.
- 9×13 pan – Gives a thin, even layer that’s easy to cut with cookie cutters. A 9×9 pan can work too but 9×13 yields more thin pieces.
- Parchment paper or foil – Line the pan for easy removal.
- Football cookie cutter – A small football cutter (about 3¾”) makes uniform, bite-sized treats. Press scraps into the cutter to maximize yield.
How to Make Football Rice Krispie Treats
Step 1. Line a 9×13-inch pan with aluminum foil or parchment and spray lightly with non-stick spray.
Step 2. In a medium pot, melt 4 tablespoons salted butter over medium-low heat. Once melted, lower the heat and add 5 cups of mini marshmallows. Stir frequently until melted and smooth.
Step 3. Remove from heat, stir in 1 teaspoon vanilla, then add the remaining 1 cup of marshmallows. Stir until partially melted—small chunks are fine—then fold in 6 cups of chocolate crispy rice cereal until evenly coated.
Step 4. Transfer the mixture to the prepared pan. Let it cool for a minute, then press evenly into the pan using a spatula or clean hands.
Step 5. Cool completely, then cut football shapes with a cookie cutter. Press scraps into the cutter to form additional footballs.
Step 6. Melt about 12 oz. chocolate or chocolate almond bark according to package directions. Line a sheet pan with wax paper.
Step 7. Dip each football treat halfway into the melted chocolate and place chocolate-side up on the wax paper to set. Repeat with all treats.
Step 8. Melt 2 oz. white chocolate or vanilla almond bark and transfer to a small sandwich bag. Snip a tiny corner and pipe laces and details onto each football.
Step 9. Let chocolate harden completely before storing in an airtight container. Store at room temperature up to 3 days or freeze up to 2 months.
Tips
- Use fresh marshmallows. Old or stale marshmallows won’t melt evenly and can make treats tough instead of soft.
- Melt low and slow. Heat marshmallows gently over low heat for the best texture.
- Pipe details from a small plastic bag. A snipped sandwich bag prevents clogging that sometimes happens with metal tips.
- Separate layers with wax paper when storing. This prevents the chocolate details from sticking together.
Other Rice Krispie Treat Variations
- Classic gluten-free Rice Krispie Treats
- Chocolate Rice Krispie Treats
- Cake batter Rice Krispie Treats
- Chocolate-dipped Rice Krispie Treats
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How to Make Football Rice Krispie Treats
Ingredients
- 4 Tablespoons salted butter
- 6 cups mini marshmallows, divided
- 1 teaspoon pure vanilla extract
- 6 cups chocolate gluten-free crispy rice cereal
- 12 oz. chocolate or chocolate almond bark
- 2 oz. white chocolate or vanilla almond bark
Instructions
- Line a 9×13 inch pan with foil or parchment and spray with non-stick spray.
- In a medium pot, melt the butter over medium-low heat. Add 5 cups mini marshmallows and stir until melted.
- Remove from heat, stir in vanilla and the remaining 1 cup marshmallows until partially melted, then add the chocolate cereal and mix to coat.
- Press the mixture into the prepared pan and let cool slightly, then press evenly.
- Cool completely and cut into football shapes with a cookie cutter. Press scraps into the cutter to make more.
- Melt the chocolate according to package directions and line a sheet pan with wax paper.
- Dip each football halfway in melted chocolate and place chocolate-side up to set.
- Melt the white chocolate, transfer to a small bag, snip a corner, and pipe laces and details onto the footballs.
- Let chocolate harden completely before storing. Store at room temperature up to 3 days or freeze up to 2 months.
Notes
- Use a reliable chocolate cereal and check labels for allergens.
- Fresh marshmallows give the best texture.
Nutrition Information
Serving: 1 | Calories: 452 kcal (estimated)
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo for others to see.