• Spray a 9 x 9 pan with non-stick cooking spray and set aside.
• In a large sauce pan, melt the butter over low heat.
• Add the marshmallows, stirring constantly until melted.
• Once the marshmallows are melted add in the Rice Krispie and stir.
• Using a rubber spatula, transfer the cereal mixture to the prepared pan and press down firmly and evenly.
• Allow the Rice Krispies to cool in the pan completely.
• Once cooled, use a football-shaped cookie cutter to cut out football shapes.
• Line a baking sheet with wax or parchment paper. Place the footballs on the lined baking sheet and prepare salted caramel sauce.

Salted Caramel Sauce

• In a medium saucepan over medium-low heat, add the caramels, butter and milk. Stir occasionally until melted.
• Remove caramel sauce from heat and let cool for 5 minutes.
• Ice each Rice Krispies football with the caramel sauce.
• Sprinkle a touch of sea salt on top of the caramel footballs.
• With a Wilson white icing tube, pipe the laces of each football krispie.
• Let set for 5-10 minutes.