Place 8 cups of the peanut butter pretzel nuggets in a very large bowl. In a medium bowl, melt one (1) of the packages of chocolate candy coating and the peanut butter together on HIGH heat for 30 seconds. Stir, then heat for an additional 15-20 seconds, stirring until melted and smooth. Pour the chocolate PB mixture evenly over the pretzel nuggets and toss to coat.

Place the confectioners' sugar in a gallon-size Ziploc bag and spoon in the chocolate-coated pretzel nuggets. You may have to work in batches. Seal the bag and shake the bag vigorously to coat the pretzel nuggets with the confectioners' sugar. Spread the coated pretzel nuggets onto a parchment-lined baking sheet to set and dry.

For the remaining cup of pretzel nuggets, melt the 1/2 pkg of chocolate candy coating until smooth and melted. Dip each pretzel nugget one at a time into the melted chocolate and, using a fork, gently remove onto a parchment-lined baking sheet. Allow to set. Meanwhile, microwave the vanilla candy coating and pour the smooth vanilla candy coating into a small squeeze bottle (recommended) or a sandwich-size Ziploc bag - seal out the air and snip off the tip of the bag, if using.

Working steady and slowly, pipe stitches onto the chocolate pretzel nuggets. Let stitches dry. Toss the peanut butter cup candies in with the confectioners' sugar-coated pretzel nuggets and place the football pretzel nuggets around the bowl.