Spread one side of the crackers with peanut butter.
Spread the other side of the crackers with jelly.
Gently press the peanut butter and jelly crackers together with the filling in the middle.
Place the crackers on a baking sheet (parchment paper optional) and freeze the filled crackers for 10 minutes.
Meanwhile, add the chocolate chips to a microwave-safe bowl along with the butter, and microwave on VERY LOW POWER, removing and stirring occasionally, until the chocolate is smooth and creamy. DO NOT overheat the chocolate or it will seize up and not melt.
One at a time, place the frozen filled crackers into the melted chocolate and gently toss to coat the entire cracker with chocolate.
Allow the excess chocolate to fall off the crackers, and place the coated chocolate cracker onto a baking sheet.
Return the chocolate coated crackers to the freezer for 10 minutes.
Meanwhile, whisk the confectioner's sugar and milk together. Spoon the mixture into a sandwich bag and work the sugar glaze to the bottom corner of the bag.
Snip a tiny corner from the bag and carefully pipe the laces onto each football.
Return the completed footballs to the freezer until ready to serve.