RITZ Coated French Toasted OREO Cookies
Prep time30 min
Total time40min
ServingsMakes 16 servings.
Ingredients
- 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
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
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 120 |
| % 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 A | 2 %DV |
| Vitamin C | 10 %DV |
| Vitamin D | 0 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
