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Ingredients

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Directions

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  • Line a large cookie sheet with parchment paper. In a large bowl stir together the cereal, oats, and raisins.

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  • In a small saucepan combine the honey and peanut butter. Heat over medium heat until melted and smooth. Pour over cereal mixture; toss to coat.

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  • Spoon rounded tablespoons of mixture (24 mounds) onto prepared cookie sheet. Let stand 5 to 10 minutes or until cool. Using slightly damp hands, shape each mound into a football shape; set aside.

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  • Place the semisweet chocolate pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 to 60 seconds or until just melted, stirring once.

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  • Spoon melted chocolate over the top of each football, spreading evenly. Chill footballs, uncovered, in the refrigerator for 30 minutes.

Instructions Checklist
  • Place the white baking pieces in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 30 seconds or until just melted, stirring once. Place melted mixture in a zip-top bag. Snip a small hole in one corner of the bag. Pipe laces onto each football. Store in an airtight container in the refrigerator.

Nutrition Facts

124 calories; total fat 5g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterolmg; sodium 46mg; potassium 50mg; carbohydrates 17g; fiber 1g; sugar 12g; protein 2g; trans fatty acidg; vitamin a 49IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calciummg; iron 1mg.

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