Let’s level up football season with these no-bake chocolate rice crispy treats! We used almond butter instead of marshmallows to give it a bit of creamy and a bit of crunchy with the brown rice crisp cereal. Trust me, you don’t want to pass on this one!
Line a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients except for the chocolate coating and mix well (we used our electric mixer).
With slightly wet hands (so the mixture doesn't stick to you), shape the batter into mini footballs and place on the parchment paper. Freeze for 10+ minutes.
Melt your semisweet chocolate with coconut oil until smooth. Dip your footballs into the chocolate and place back on the parchment paper. Freeze for another 10+ minutes.
Melt your white chocolate with coconut oil until smooth. Using a toothpick, piping pen, or piping bag, draw lines with your white chocolate for the markings of the football. Freeze again for another 10+ minutes for the chocolate to harden, and enjoy! Store leftovers in the freezer.
Ingredients
Directions
Line a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients except for the chocolate coating and mix well (we used our electric mixer).
With slightly wet hands (so the mixture doesn't stick to you), shape the batter into mini footballs and place on the parchment paper. Freeze for 10+ minutes.
Melt your semisweet chocolate with coconut oil until smooth. Dip your footballs into the chocolate and place back on the parchment paper. Freeze for another 10+ minutes.
Melt your white chocolate with coconut oil until smooth. Using a toothpick, piping pen, or piping bag, draw lines with your white chocolate for the markings of the football. Freeze again for another 10+ minutes for the chocolate to harden, and enjoy! Store leftovers in the freezer.