In a medium saucepan, gently melt butter over low heat. Add peanut butter and stir together then add marshmallows and stir until melted. Add Rice Krispies and stir until completely coated. Pour mixture onto sheet pan and allow to cool 5 minutes.

Form mixture into balls of equal size—smaller footballs about ¼ cup, larger footballs up to ½ cup. Form footballs by elongating each ball a bit then bringing each end to a point. Set aside to finish cooling.

Pour 1"–2" water into a small saucepan and set over medium heat. Place a bowl over the pan so the water is not touching the bowl. Add the white chocolate and allow to melt, stirring constantly. When completely smooth, pour chocolate into pastry bag fitted with a small plain tip. Pipe the chocolate onto the footballs to create the end stripes and laces. Allow chocolate to set and serve. Go Team!