OREO Crunch Football Cookies
24 servings
1h 45min Cook
Ingredient List
- 24 OREO Cookies
- ⅓ cup peanut butter
- 24 miniature pretzel twists
- 24 small ridged potato chips
- 1 pkg. (4 oz.) semi-sweet baking chocolate, melted
- 2 Tbsp. white decorating icing
Nutritional Information
| Calories | 130 |
| Total fat | 7g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 115mg |
| Total Carbohydrate | 15g |
| Dietary fiber | 1g |
| Total sugars | 8g |
| Added sugars | 8g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Separate cookies, leaving creme filling on one half of each cookie. Place cookie halves, top sides down, in single layer on parchment-covered baking sheet.
- 2Spread peanut butter onto plain cookie halves; set aside. Top creme-topped cookie halves with pretzels and potato chips; cover with peanut butter-topped cookie halves, peanut butter sides down. Gently press cookie halves together to secure.
- 3Spread melted chocolate onto tops of cookie sandwiches. Let stand 20 min. or until chocolate is firm. Decorate with white icing to resemble footballs. Let stand until icing is firm.