Ingredients
1/2
cup butter
1
bag (11.5 oz) milk chocolate chips (2 cups)
1
cup peanut butter
1
bag (10.5 oz) miniature marshmallows (5 1/2 cups)
4
cups Chocolate Cheerios™ cereal
3/4
cup whipping cream
1
pouch (7 oz) Betty Crocker™ Cookie Icing white icing
Preparation
In large saucepan, melt butter over medium heat. Add 1 cup of the chocolate chips and the peanut butter; cook and stir until chocolate is melted and mixture is smooth. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal.
Press mixture in ungreased 13x9-inch pan. Cool 30 minutes to 1 hour.
Meanwhile, in small saucepan, heat whipping cream and remaining 1 cup chocolate chips over low heat until chocolate is melted and mixture is smooth. Refrigerate about 30 minutes until ganache is cooled and thickened.
Line cookie sheet with waxed paper or cooking parchment paper. Cut bars with 2- to 3-inch football-shaped cookie cutter. Dip tops of bars in ganache. Place on cookie sheet; let stand until set.
With cookie icing, pipe laces on each football. Let stand until set.
