In a small saucepan mix sugar and light corn syrup; bring to a boil. Add peanut butter and vanilla. Stir until melted and combined.

Put Rice Krispies in a large mixing bowl. Pour peanut butter mixture over Rice Krispies and stir until well combined. Spread in a 9x13 in. pan sprayed with non-stick cooking spray.

Let bars sit about 2 hours or until firm.

Cut bars out with football cookie cutter.

Melt chocolate Candiquik. Dip footballs in chocolate and place on wax paper. Let sit until chocolate is set.

Melt vanilla Candiquik and then stir in oil. Put mixture into a small Ziplock bag. Cut a very small piece off the tip of the bag. Use this to pipe on the football laces.

Store in an airtight container.