Combine the powdered sugar, meringue powder, and water in a mixing bowl and mix with an electric mixer until the icing has a matte appearance, about 2 minutes. You may need to add a little more water to get the right consistency. You don’t want the icing to be runny, but have a thicker consistency, but you don’t want it to be too thick where you can’t get it out of the squeeze bottle. Transfer the icing to a squeeze bottle or ziploc bag with one corner cut off.

On each almond draw the center football stripe.

Allow the royal icing to harden, 5-10 minutes before adding the football stitches.

Draw 3 stitches on each almond.

Allow the royal icing to harden completely before adding the footballs to the puppy chow.

Measure out 4 cups of chex cereal into a gallon plastic bag.

Combine the green candy melts, vegetable oil, and peanut butter in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.

Pour the melted chocolate into the plastic bag. Zip it shut and shake to evenly coat the cereal with chocolate.

Add 3/4 cup powdered sugar to the bag, zip, and shake again. If the puppy chow is too sticky, add more powdered sugar 1/4 cup at a time.

Set aside.

Measure out 4 cups of chex cereal into a gallon plastic bag.

Combine the chocolate chips, vegetable oil, and peanut butter in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.

Pour the melted chocolate into the plastic bag. Zip it shut and shake to evenly coat the cereal with chocolate.

Add 3/4 cup powdered sugar to the bag, zip, and shake again. If the puppy chow is too sticky, add more powdered sugar 1/4 cup at a time.

In a large bowl or serving tray, combine the green and brown puppy chow. Add in the m&ms and the almond footballs.

Serve and enjoy!