• 1-1/4 lb. water
  • 2-1/2 lb. sugar
  • 1-1/4 lb. OREO Base Cake
  • 2-1/2 oz. semi-sweet baking chocolate, finely chopped
  • 2-1/2 oz. unsalted butter
  • 10 oz. whipping cream


Nutritional facts are based on a single serving
Calories 190
Total fat 6g
Saturated fat 3g
Trans fat 0g
Cholesterol 15mg
Sodium 90mg
Carbohydrate 32g
Dietary fiber 0g
Sugars 26g
Protein 1g
Calcium 0%DV
Iron 4%DV


  1. Combine  water and sugar in medium saucepan. Bring to boil on medium heat. Boil 3 min. or until the consistency of a thin syrup. Stir in OREO Base Cake; cook 2 min. or until base cake is completely absorbed, stirring constantly with wire whisk.
  2. Pour  through strainer into medium bowl. Immediately add chocolate and butter; stir until completely melted. Gradually add cream, stirring until well blended.
  3. Serve  warm as a topping for ice cream, cakes or other desserts.
  4. Make Ahead

    Prepare sauce as directed; refrigerate until ready to use. To reheat, place in microwaveable bowl and microwave on HIGH just until warmed and of desired consistency, stirring every 30 sec. Or, reheat in top of double boiler just until warmed, stirring occasionally.

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