In a large pot over medium heat, melt the butter and stir in the marshmallows. Cook the mixture until the marshmallows are melted completely.

Stir in the cocoa krispies until thoroughly combined.

Line a baking sheet with parchment and spray your hands lightly with cooking spray.

Spoon the about 2 heaping tablespoons of rice krispie mixture into the palm of your hand and shape into a football. Place on the baking sheet to cool.

Repeat with the remaining rice krispie mixture, spraying your hands with cooking spray as needed to prevent sticking.

Allow the footballs to cool to room temperature.

Melt the chocolate in a microwave safe bowl at 30 second intervals in the microwave. Transfer the melted chocolate to a zip top bag and cut off one corner of the bag.

Pipe the laces onto the footballs and allow to cool until hardened.

Store in an airtight container for up to 48 hours or serve immediately.