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Chocolate-Peanut Butter Fondue with OREO & NUTTER BUTTER Cookies

Chocolate-Peanut Butter Fondue with OREO & NUTTER BUTTER Cookies

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INGREDIENTS

10 servings - 1/4 cup each

  • 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

Nutrition per serving

  • Calories

    710

  • Total fat

    44 g

  • Saturated fat

    22 g

  • Trans fat

    0.5 g

  • Cholesterol

    65 mg

  • Sodium

    200 mg

  • Carbohydrate

    81 g

  • Dietary fiber

    5 g

  • Sugars

    61 g

  • Protein

    8 g

  • Vitamin A

    15 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    15 %DV

DIRECTIONS

For Fondue: Bring cream, sugar and cocoa powder to simmer in heavy medium saucepan on medium heat, stirring frequently. Remove from heat.

Heat semi-sweet chocolate in bain-marie over hot water until melted, stirring occasionally. Gradually whisk in cream mixture until blended.

Add peanut butter and vanilla; whisk until blended. Strain through fine sieve.

For each serving: Pour 1/4 cup fondue into small ramekin. Serve with 2 NUTTER BUTTER and 1 each of the OREO Cookies.

Tips

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.