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Frozen Fudge Pops made with OREO Cookie Pieces

Frozen Fudge Pops made with OREO Cookie Pieces

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INGREDIENTS

17 ( 3.65 oz. each)

  • 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 per serving

  • Calories

    460

  • Total fat

    29 g

  • Saturated fat

    12 g

  • Trans fat

    0 g

  • Cholesterol

    25 mg

  • Sodium

    150 mg

  • Carbohydrate

    51 g

  • Dietary fiber

    4 g

  • Sugars

    39 g

  • Added sugars

    29 g

  • Protein

    5 g

  • Vitamin A

    10 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    20 %DV

  • Potassium

    6 %DV

  • Vitamin D

    4 %DV

DIRECTIONS

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.

Pour 3 oz. mixture into each of 17 "ice cream bar" molds. Insert wooden sticks. Freeze several hours or until firm.

Melt chocolate and oil in double boiler. Stir until smooth. Let cool to 85°F.

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.