Score big with these no-bake cookie-dough pops! Start by beating ½ cup each of butter and peanut butter for 30 seconds.
Add ½ cup brown sugar, 1 tsp. vanilla, and ½ tsp. salt. Beat until combined.
Then beat in 1¼ cups oat flour and ½ cup rolled oats (toast ’em in the oven first).
Stir in 1 cup mini semisweet chocolate pieces.
Roll dough between waxed paper to ¾-inch thick.
Cut out footballs using a cookie cutter.
Reroll and repeat with remaining dough.
Melt 4 oz. semi-sweet chocolate. Dip pop sticks into melted chocolate and insert into footballs.
Chill cutouts for 20 minutes.
Melt another 12 oz. semisweet chocolate. Dip each pop into chocolate and let set on waxed paper.
Melt 4 oz. white baking chocolate and use to pipe football laces onto pops.
