• 16 oz. heavy cream
  • 10 oz. granulated sugar
  • 4 tsp. unsweetened cocoa powder
  • 16 oz. semi-sweet baking chocolate, broken into pieces
  • 5 oz. creamy peanut butter
  • 1/2 tsp. vanilla extract
  • 20 each NUTTER BUTTER Peanut Butter Sandwich Cookie
  • 10 each OREO Chocolate Creme Cookie
  • 10 each Golden OREO Cookies


    For Fondue:
  1. Bring  cream, sugar and cocoa powder to simmer in heavy medium saucepan on medium heat, stirring frequently. Remove from heat.
  2. Heat  semi-sweet chocolate in bain-marie over hot water until melted, stirring occasionally. Gradually whisk in cream mixture until blended.
  3. Add  peanut butter and vanilla; whisk until blended. Strain through fine sieve.
  4. For each serving:
  5. Pour  1/4 cup fondue into small ramekin. Serve with 2 NUTTER BUTTER and 1 each of the OREO Cookies.
  6. Make-Ahead

    If not serving immediately, cool fondue at room temperature. Mixture can be refrigerated, covered, up to 3 days. When ready to serve, rewarm in a bain-marie over hot water just before serving.

    Serving Suggestion

    Serve with NILLA Wafers or CHIPS AHOY! Cookies.


Nutritional facts are based on a single serving
Calories 710
Total fat 44g
Saturated fat 22g
Trans fat 0.5g
Cholesterol 65mg
Sodium 200mg
Carbohydrate 81g
Dietary fiber 5g
Sugars 61g
Protein 8g
Vitamin A 15%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 15%DV
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