Spray a 9 x 9 pan with Pam and set aside.
In a large sauce pan, melt the butter over low heat.
Add the marshmallows, stirring constantly until melted.
Once the marshmallows are melted, remove from heat.
Using a rubber spatula, transfer the cereal mixture to the prepared pan and press down firmly and evenly.
Allow the Rice Krispies to cool in the pan completely.
Once cooled, use a football-shaped cookie cutter to cut out football shapes.
Line a baking sheet with wax or parchment paper. Place the footballs on the lined baking sheet and prepare salted caramel sauce.
In a medium saucepan over medium-low heat, add the caramels, butter and milk. Stir occasionally until melted.
Remove caramel sauce from heat and let cool for 5 minutes.
Ice each Rice Krispies football with the caramel sauce.
Sprinkle a touch of sea salt on top of the caramel footballs.
With a Wilson white icing tube, pipe the laces of each football rice krispie.
Let set for 5-10 minutes.