Ingredients
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4 (1.76 ounce) bars chocolate-coated Almond Nougat Bars
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1 (7-ounce) bar Milk Chocolate
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1 (7-ounce) jar Marshmallows
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¾ cup Whipping Cream
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¼ cup finely chopped Almonds
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2 to 3 tbsp Almonds
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Assorted Dippers
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Sugar Wafers
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Finely chopped toasted Almonds
Directions
A small slow cooker doubles as a fondue and melting pot for this irrestistible chocolate sauce that starts off by melting a candy bar. Although highly unlikely, if there are leftovers, reheat and serve over ice cream.
Steps
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1
Done
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Combine nougat bars, milk chocolate, marshmallow creme, and whipping cream in a 3½ quart slow cooker. |
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2
Done
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Cover cook on low-heat setting for 2 2½ hours. Stir until smooth. Stir in the ¼ cup almonds and, if desired, liqueur. |
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3
Done
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To serve, transfer chocolate mixture to a 16-ounce slow cooker, if desired; keep warm on low-heat setting. Spear dippers with fondue forks; dip into chocolate mixture, swirling as you dip. Dip into finely chopped nuts, chocolate pieces, sprinkle, and/or toffee, if desired. |
