Preheat your oven to 350°F. Line two 9-inch pans with parchment paper or foil and spray with nonstick spray.

Measure out rice cereal and place in a large bowl.

Melt butter in a large saucepan over medium heat. Add marshmallows and stir until completely melted. Remove from heat and stir in vanilla extract.

Add rice cereal to marshmallow mixture and stir until well coated. Press mixture firmly into prepared pans. Allow to set until firm.

Use a football-shaped cookie cutter to cut shapes from the cooled treats.

Melt chocolate according to package instructions. Dip each football in chocolate and place on a sheet of wax paper. Let harden.

Decorate with frosting to resemble laces on the football if desired.

Store in an airtight container for up to 3 days or freeze for longer storage. To freeze, wrap individual treats in wax paper and place in an airtight container.