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Chocolate Dessert Fondue
1 1/2 teaspoons butter
8 (1 ounce) chocolate candy bars with almonds, broken
1 1/2 cup miniature marshmallows
3 tablespoons milk
1/2 cup whipping cream
Rub crock wall with butter. Place candy bars, marshmallows and milk in crockette.
Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream.
Cover and keep warm for serving up to 2-6 hours later.
Serve with bite-size pieces of pound cake, angel food cake, bananas, marshmallows, fresh strawberries, grapes or mandarin oranges.