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  •   Dough
  • 2-1/2 tsp. instant yeast
  • 4-1/4 oz. whole milk, room temperature
  • 22 oz. bread flour
  • 8-1/2 oz. whole eggs
  • 2-1/4 oz. granulated sugar
  • 1/2 oz. salt
  • 13 oz. unsalted butter, slightly softened
  •   Filling
  • 6 oz. unsalted butter
  • 2 oz. light corn syrup
  • 1 oz. heavy cream
  • 1 oz. Dutch-processed cocoa powder
  • 1/8 tsp. salt
  • 10 oz. bittersweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 6 oz. OREO Small Cookie Pieces
  •   Glaze
  • 20 oz. semi-sweet chocolate, chopped
  • 6 oz. unsalted butter
  • 1 oz. light corn syrup
  • 1 tsp. vanilla extract
  • 6 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 590
Total fat 41g
Saturated fat 24g
Trans fat 1g
Cholesterol 105mg
Sodium 330mg
Carbohydrate 56g
Dietary fiber 4g
Sugars 26g
Added sugars 25g
Protein 8g
Vitamin D 0%DV
Calcium 4%DV
Iron 15%DV
Potassium 6%DV


  1. Sprinkle  yeast over milk. Place flour in 5-qt. bowl of mixer fitted with dough hook. Add milk mixture, eggs, sugar and salt. Mix on low speed about 4 min. or until well combined. On medium speed, gradually add butter, mixing well after each addition. Mix on medium speed 10 to 15 min. or until dough pulls away from side of bowl.
  2. Spread  dough evenly onto greased parchment paper-lined sheet pan. Cover pan with plastic wrap and refrigerate overnight.
  3. Filling:
  4. Make  Filling the same day as you are rolling out the dough. Combine butter, corn syrup, cream, cocoa and salt in heavy saucepan. Cook on low heat until butter is melted, stirring constantly. Add chocolate; heat until melted, stirring constantly. Transfer mixture to clean bowl. Stir in vanilla. Cool to 95°F. Stir in OREO Pieces just before using.
  5. To  assemble, place dough on lightly floured work surface; sprinkle lightly with additional flour. Roll out to 30 x10-inch rectangle. Spread 11 oz. cooled Filling to edges of Dough. Roll up from the long edge. (If dough feels too soft, refrigerate 10 min., then continue.) Cut log in half lengthwise. Lay dough halves across each other in the shape of a "plus sign". Start on one half and twist dough halves together, then tuck cut end under, Repeat on other half. Cut lengthwise across long twisted dough into two pieces. Place each in a bakeable paper liner set on a parchment paper-lined half sheet pan forming a snail shape. Tuck any loose ends under. Proof dough until doubled in volume or until a finger gently inserted leaves an impression.
  6. Bake  rolls in 325°F standard oven 60 to 65 min. or until internal temperature registers 195°F. Allow to cool completely on pan.
  7. Glaze:
  8. Meanwhile,  heat chocolate, butter and corn syrup in heavy saucepan on low heat until chocolate is completely melted, stirring constantly. Remove from heat; stir in vanilla. Cool at room temperature to 100°F or lower.
  9. Drizzle  each snail with 1-3/4 oz. of the Chocolate Glaze. Immediately sprinkle each with1-3/4 oz. of the OREO Cookie Pieces. Allow Glaze to set before slicing.
  10. Recipe makes more Filling than needed. Wrap remaining Filling well and freeze up to 1 month. Thaw completely before using.

    Dough can also be baked "free form" or in a 9 inch round by 3 inch high cake pan.

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