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RITZ Coated French Toasted OREO Cookies

RITZ Coated French Toasted OREO Cookies

Prep time30 min
Total time40min
ServingsMakes 16 servings.
  • 1 egg
  • ¼ 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
  • ⅓ cup maple-flavored or pancake syrup
  • 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
  • Note
    To 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 Store
    Place any leftover French-toasted cookies in tightly covered container.  Refrigerate   up to 3 days before serving. 


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 5g 
   Saturated fat 2g 
   Trans fat 0g 
Cholesterol 15mg 
Sodium 90mg 
Carbohydrate 17g 
   Dietary fiber 1g 
   Total sugars 9g 
   Added sugars 8g 
Protein 1g 
Vitamin A2 %DV
Vitamin C10 %DV
Vitamin D0 %DV
Calcium2 %DV
Iron4 %DV
Potassium2 %DV

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