• 6 oz. granulated sugar
  • 1 oz. cornstarch
  • 1 oz. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 34 oz. milk
  • 6 oz. heavy cream
  • 4-3/4 oz. OREO Small Cookie Pieces
  • 2 tsp. vanilla extract
  • 17 each wooden sticks
  • 20 oz. semi-sweet chocolate
  • 5 oz. canola oil
  • 6 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 430
Total fat 27g
Saturated fat 11g
Trans fat 0g
Cholesterol 20mg
Sodium 140mg
Carbohydrate 48g
Dietary fiber 4g
Sugars 35g
Protein 5g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 15%DV


  1. Mix  sugar, cornstarch, cocoa and salt in saucepan. Whisk in milk and cream until well blended. Bring to boil on medium heat, whisking constantly. Remove from heat. Stir in OREO Small Pieces and vanilla until combined.
  2. Pour  3 oz. mixture into each of 17 "ice cream bar" molds. Insert wooden sticks. Freeze several hours or until firm.
  3. Melt  chocolate and oil in double boiler. Stir until smooth. Let cool to 85°F.
  4. Dip  frozen bars into chocolate mixture to fully coat each bar. Then immediately dip halfway into OREO Medium Pieces. Let stand until chocolate sets. Keep frozen until ready to serve.
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