Beat peanut butter and softened butter together until smooth.

Mix in powdered sugar, graham cracker crumbs and vanilla until the mixture holds together like soft dough.

Scoop 1-tablespoon portions and roll into football-shaped ovals, tapering the ends slightly between your palms.

Place on a parchment-lined tray and freeze 20 minutes, until firm to the touch.

Melt chocolate in 30-second microwave bursts until smooth.

Dip each football in the melted chocolate using a fork, tapping off the excess, then return to the parchment.

Let set at room temperature about 10 minutes, until the coating is matte and firm.

Melt white chocolate and transfer to a small piping bag or zip bag with the tip snipped.

Pipe one line down the center of each football and a few short lines across it to look like laces; let set 5 minutes before serving.