Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.

Measure out cereal and place in a large bowl.

Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.

Add cereal and stir to coat with the marshmallow mixture. Press firmly to compact. Spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.

Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a football-shaped cookie cutter to cut shapes.

Melt chocolate according to package directions (melt in a microwave at 50% power in 30-second intervals, stirring after each). Dip each football in the chocolate and place on a wax paper-lined cookie sheet. Let harden, then add the laces using frosting.

Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.