Ingredients
8 cups Goldfish fudge brownie grahams (about 24 ounces), divided 1 cup butter, softened1 cup Nutella1/2 cup Biscoff creamy cookie spread3 cups plus 2 tablespoons confectioners’ sugar, divided8 pretzel rods, halved
Preparation
Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners’ sugar until smooth; stir in crumbs.
Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on a waxed paper-lined baking sheet. Starting at the bottom, insert tail ends of Goldfish grahams, flat side up, into dough to resemble a pine cone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels.
Dust pine cones with remaining confectioners’ sugar. Store in an airtight container in the refrigerator.
