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INGREDIENTS

Servings
  • 7 oz. granulated sugar
  • 1 oz. cornstarch
  • 1-1/2 oz. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 29 oz. milk
  • 11 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

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 460
Total fat 29g
Saturated fat 12g
Trans fat 0g
Cholesterol 25mg
Sodium 150mg
Carbohydrate 51g
Dietary fiber 4g
Sugars 39g
Added sugars 29g
Protein 5g
Vitamin D 4%DV
Calcium 8%DV
Iron 20%DV
Potassium 6%DV

DIRECTIONS

  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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