Recipe Tips

VariationPrepare recipe as directed, substituting melted green candy melts for the semi-sweet chocolate.  Decorate with white icing to resemble football fields instead of footballs.

VariationOmit the peanut butter, potato chips and pretzels. Combine 1/3 cup marshmallow creme and 3/4 cup fruit-flavored sweetened rice cereal.  Separate cookies as directed.  Top bottom sides of plain cookie halves with cereal mixture; cover with creme-topped cookie halves, creme sides down.  Gently press top cookie halves into cereal mixture to secure.  Melt 1 oz. white baking chocolate as directed on package.  Dip 1 end of each of 24 wooden pop sticks into melted chocolate; insert dipped end of stick into filling in each cookie sandwich.  Return to baking sheet.  Spread melted semi-sweet chocolate onto tops of cookie sandwiches. Decorate with white icing to resemble footballs. Let stand until frosting is firm.

How to Make Football Cookie PopsOmit peanut butter, potato chips and pretzels. Melt 1-1/2 pkg. (4 oz. each) semi-sweet chocolate (6 oz.) as directed on package.  Use 1/3 of the melted chocolate to attach wooden pop sticks to bottom sides of plain cookie halves. Cover with creme-topped cookie halves, creme sides down.  Gently press creme-topped cookie halves into melted chocolate to secure.  Spread remaining melted chocolate onto tops of cookie sandwiches. Let stand 20 min. or until firm. Decorate with white icing as directed.

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