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RITZ Coated French Toasted OREO Cookies

Prep time

30 min

Total time

40 min

Servings

Makes 16 servings.

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    Ingredients
    • 1 egg
    • 1/4 cup milk
    • 12 RITZ Crackers, crushed
    • 16 OREO Cookies
    • 1 Tbsp. butter, divided
    • 1 cup thawed frozen whipped topping
    • 1 cup EACH raspberries and coarsely chopped strawberries
    • 1/3 cup maple-flavored or pancake syrup
Preparation
  • Cover small baking sheet with parchment.  Whisk egg and milk in small shallow dish until blended. Place crushed crackers in second shallow dish.
  • Dunk 1 cookie into egg mixture, then cracker crumbs, turning to evenly coat both sides of moistened cookie with crumbs. (See Note.)  Gently press crumbs into both sides of cookie to secure; place on prepared baking sheet.  Repeat with remaining egg mixture and cookies. 
  • Melt half the butter in large skillet over medium heat.  Add 6 cookies; cook 30 sec. to 1 min. on each side or just until golden brown on both sides.  (Do not overcook.)  Place cookies on serving plate.  Repeat with remaining butter and cookies. 
  • Serve warm topped with whipped topping, berries and syrup. 

Recipe Tips

NoteTo prevent the cookies from being too soft, quickly dip each cookie into egg mixture before coating with the crumbs. There should be a small amount of egg mixture remaining after all the cookies have been dipped. 

How to StorePlace any leftover French-toasted cookies in tightly covered container.  Refrigerate   up to 3 days before serving. 

How to ReheatTo reheat any leftover French toasted cookies, heat toaster oven to 300°F.  Place cookies in single layer on baking sheet.  Bake 1 min. on each side or just until heated through. Or you can instead reheat them in the microwave.  Place cookies in single layer on microwaveable plate.  Microwave on HIGH 10 sec. or just until cookies are heated through.  Be careful to not overheat the cookies as this will cause them to become soft. 

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