Ingredients
Directions
CRUSH 16 cookies finely; mix with peanut butter and marshmallow creme until blended.SHAPE into 32 (1-inch) balls. Refrigerate 15 min.
MEANWHILE, place chocolate in microwaveable measuring cup or small bowl. Melt in microwave as directed on package. Coarsely crush remaining cookies; mix with crushed pretzels in pie plate.
DIP cookie balls in melted chocolate, allowing excess chocolate to drip back into cup. Dip bottoms of balls in crumb mixture; place in waxed paper-lined shallow pan. Insert pretzel stick into top of each ball.
REFRIGERATE 30 min. or until firm.
Substitute: Prepare using crunchy peanut butter.
How to Crush the Pretzel Sticks: Use pulsing action to process pretzel sticks in food processor until coarsely crushed. For best results, the size of the pretzel crumbs should be similar in size to that of the cookie crumbs used for the coating.
Nutrition Facts
130 calories, 6g total fat, 2.5g saturated fat, 0mg cholesterol, 125mg sodium, 16g
carbohydrate, 1g dietary fiber, 8g sugars, 2g protein