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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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Instructions Checklist
  • 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; 5 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 46 mg sodium. 50 mg potassium; 17 g carbohydrates; 1 g fiber; 12 g sugar; 2 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 1 mg iron;

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