t’s Super Bowl weekend and I am so excited. Why am I so excited? It’s not because my team is in it (Go Steelers!) Maybe it’s because Super Bowl food is always elite, maybe it’s because I love an excuse to make something festive, or maybe it’s because I’m only here for the food and this recipe is a goooood one. I adapted these from my Brown Butter Rice Krispie Treats which are easily in my top three favorite desserts I’ve ever made. They’re better than store-bought, wildly gooey, perfectly buttery, and unbelievably easy to make. They’re a revamped version of a childhood classic, and I promise it’s going to be hard to have just one. I took that base and made them into footballs for the big game and my gosh they are not only so fun, but paired with the milk chocolate they’re incredible!
This recipe truly cracks the code on Rice Krispie Treats. The standard recipe on the box just doesn’t compare. By browning the butter, increasing the marshmallows, and adding vanilla and salt, you get a treat that’s soft, rich, and full of flavor. The butter-to-gooey-to-crispy ratio is spot on, and every bite tastes like something you’d buy from a bakery. For Super Bowl weekend, I decided to have a little fun and turn this recipe into football-shaped treats, and honestly, I don’t think I’ll ever make them any other way again.
How I Made Them Into Footballs
Instead of pressing the mixture into a pan, I used a silicone football mold I got at Target (mine has 6 cavities, each about 2 inches) but I saw more options on amazon! I started by melting Ghirardelli milk chocolate melting wafers, pouring the chocolate into each cavity, and brushing it up the sides to fully coat the mold. Once the chocolate was evenly spread, I gently pressed the warm brown butter Rice Krispie mixture into each football cavity. After letting them set until firm, they popped right out of the mold and were ready to serve.
You end up with a smooth chocolate shell on the outside and soft, gooey Rice Krispie treats on the inside, it’s the perfect handheld dessert for game day.
If You Don’t Have Football Molds
If you don’t have a football mold, you can absolutely still make these using a pan. For this halved recipe, an 8×8 pan or 9×9 pan works great, just spray it well or line it with parchment paper. Once the treats are pressed in, you can keep them plain, pour melted chocolate over the top, add sprinkles, or even pipe on football laces with melted chocolate to keep the Super Bowl theme going. They’re just as delicious no matter how you finish them.
Ingredient Notes
Brown Butter
If you follow this blog, you know brown butter is one of my favorite ways to add depth and flavor to desserts. This recipe uses ½ cup (1 stick) of salted butter, which simmers for about 3–5 minutes until it foams twice and turns golden brown with a nutty aroma. Pull it off the heat immediately so it doesn’t burn.
Vanilla Extract
If you’ve ever wondered why bakery Rice Krispie treats taste so good, this is the reason. Adding vanilla extract to the hot brown butter creates a caramelized vanilla flavor and leaves little brown butter specks throughout the treats.
Marshmallows
I prefer mini marshmallows because they melt quickly and evenly. This halved recipe uses one 10-ounce bag, which creates the perfect gooey texture. I pop mine in the microwave in a microwave safe bowl sprayed with nonstick cooking spray for 30-60 seconds to pre melt them!
Salt
A little kosher salt helps balance the sweetness and elevate all the flavors.
Rice Krispies
You can’t make Rice Krispie treats without Rice Krispies. Five cups keeps the texture soft and chewy without being dry.
Chocolate
I love using melting wafers because they’re designed to melt smoothly and set up firm with a great chocolate flavor. You can also use almond bark or even chocolate chips in a pinch, just keep in mind that chocolate chips won’t harden quite the same way.
Recipe Tips
- One easy mistake to make with Rice Krispie treats is pressing the mixture too firmly. You want to gently stretch or press it into the mold or pan without packing it down.
- To prevent the mixture from sticking to your hands, lightly wet your hands with water before shaping the treats. This makes a huge difference and keeps everything easy to work with.
- Let the melted chocolate cool slightly before brushing it into the mold so it doesn’t melt the Rice Krispie mixture.
- Work while the mixture is still warm, as it becomes harder to shape once it cools.
Storage
Store these football Rice Krispie treats in an airtight container at room temperature for up to 3 days. Avoid refrigerating them, as the chocolate can sweat and the treats will firm up too much. These are best enjoyed soft and fresh.
Whether you’re hosting a Super Bowl party, heading to one, or just looking for a fun weekend treat, these Brown Butter Rice Krispie Treat Footballs are always a hit. They come together quickly, use simple ingredients, and feel just a little extra thanks to the brown butter and chocolate shell. This recipe is one of my favorites for a reason, and I can’t wait for you to make it and love it as much as I do. Let me know what you think, and happy Super Bowl weekend!
Brown Butter Rice Krispie Treat Footballs
Ingredients
- ½ cup salted butter 1 stick or 8 tablespoons
- 10 oz mini marshmallows
- 1 ½ tsp vanilla extract
- 5 cups Rice Krispies
- 10 oz Ghirardelli Milk Chocolate Melting Wafers can also use almond bark or chocolate chips
Instructions
- In a large pot over medium heat, melt the butter. Continue stirring as it foams. After foaming twice, it will begin to brown and give off a nutty aroma. Immediately remove from heat.
- Stir in the vanilla extract (it will bubble), then continue stirring for about 30 seconds until the sizzling subsides. Add half of the marshmallows and stir until mostly melted, then add the remaining marshmallows and stir until fully melted and smooth. Add the Rice Krispies 1–2 cups at a time, gently folding until evenly coated.
- Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Spoon the melted chocolate into each cavity of a silicone football mold and brush it up the sides to coat evenly.
- Lightly wet your hands and gently press the warm Rice Krispie mixture into each cavity without packing it down. Let the treats set at room temperature until the chocolate is firm, then carefully remove from the mold. Serve and enjoy!