Directions

1. Preheat the oven to 350°F. Spread the flour evenly onto a rimmed baking sheet and bake until lightly toasted, about 5 to 8 minutes. Let cool completely at room temperature.
2. Beat the toasted flour, peanut butter, butter, sugar, brown sugar, milk and salt together in a large bowl until smooth, using a hand mixer.
3. Roll the dough into 1 tablespoon-sized balls. Form the balls into football shapes and place on a parchment-lined baking sheet. Freeze for 10 to 15 minutes until firm.
4. Meanwhile, microwave the semisweet chocolate in a small microwave-safe bowl in 30-second increments, stirring between each increment, until melted and smooth. Repeat with the white chocolate. Transfer the melted white chocolate to a resealable plastic bag and cut a tip from the corner of the bag. Set aside for piping.
5. Dip the chilled peanut butter footballs in the melted semisweet chocolate to coat. Return to the rimmed baking sheet and refrigerate until set, about 5 minutes.
6. Pipe white chocolate lines resembling laces with the onto each peanut butter football. Serve and enjoy.