A classic American treat kids love to make
Crispy Football Treats
3 tablespoons butter or margarine
½ cup Kraft peanut butter
7 cups jet-puffed marshmallows
6 cups crisp rice cereal
½ package (4 ounce) Baker’s semisweet chocolate, melted
1 ounce Baker’s white chocolate, melted
In large microwaveable bowl, microwave butter on high for 45 seconds or until melted. Add peanut butter and marshmallows; toss to coat. Microwave 1½ minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. Add cereal; mix well.
Shape into 24 football shapes, using about ¼ cup for each. Dip tops of footballs in semisweet chocolate; place, chocolate sides up, on waxed paper-covered baking sheet. (You may also use a football cookie cutter to shape footballs)
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 one hour or until firm. Enjoy!