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  •   Drinking Chocolate
  • 18 oz. whole milk
  • 6 oz. heavy cream
  • 5 oz. OREO Small Cookie Pieces, divided
  • 11-1/2 oz. 70% cacao chocolate, finely chopped
  • 1 tsp. vanilla extract
  • 3 oz. prepared whipped cream
  •   Biscotti
  • 1 lb. granulated sugar
  • 6 eggs
  • 3 oz. black cocoa powder
  • 2-3/4 oz. vegetable oil
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 22 oz. all-purpose flour
  • 3 oz. OREO Base Cake
  • 4-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 7 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 1410
Total fat 82g
Saturated fat 43g
Trans fat 1g
Cholesterol 175mg
Sodium 880mg
Carbohydrate 165g
Dietary fiber 12g
Sugars 92g
Protein 26g
Calcium 25%DV
Iron 60%DV


    Drinking Chocolate:
  1. Bring  milk, cream and 4.5 oz. OREO Small Pieces just to boil in heavy saucepan on medium heat. Place chocolate in large bowl. Pour hot liquid over chocolate and let stand 1 min. Use hand-held immersion blender to blend until smooth. Divide mixture among 4 large coffee cups.
  2. When  ready to serve, top each cup with 3/4 oz. whipped cream and 1 tsp. of the remaining OREO Small Pieces. Serve with 2 Biscotti.
  3. Biscotti:
  4. Beat  sugar, eggs, cocoa, oil, salt and vanilla with electric mixer fitted with whisk attachment on medium speed for 3 min.
  5. Combine  flour, OREO Base Cake, baking powder and baking soda. Add to egg mixture in bowl. Beat on medium speed with paddle attachment until well blended. Fold in OREO Medium Pieces.
  6. Heat  convection oven to 325°F. Shape dough into 4 logs, each 15 inches long. Wrap in plastic and refrigerate 30 min. or until firm. Remove plastic and place logs on parchment paper-lined sheet pan.
  7. Bake  35 to 40 min. or until very firm. Cool completely on pan on wire racks. Lower oven temperature to 300°F. Trim ends of logs. Slice each into about 28 (1/2-inch-thick) slices. Arrange slices standing upright on pan. Bake 25 min. to dry. Cool completely on pan. Store well wrapped for up to 1 week.
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