Slow Cooking Thursday ~ Chocolate-Raspberry Fondue/Chocolate Caramel Fondue

 

 For more great slow cooking recipes, visit Sandra.   Here’s two great yummy Valentine’s day deserts!

Chocolate-Raspberry Fondue

Source: Taste of Home

Ingredients:

• 1 package (14 ounces) caramels
• 2 cups (12 ounces) semisweet chocolate chips
• 1 can (12 ounces) evaporated milk
• 1/2 cup butter
• 1/2 cup seedless raspberry jam
• Frozen pound cake, thawed
• Assorted fresh fruit

Directions:

In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth.  Transfer to a 1-1/2-qt. slow cooker or fondue pot. Serve warm with pound cake or fruit. Yield: 5 cups.

Chocolate Caramel Fondue

Source: Taste of Home

Ingredients:

• 1 can (14 ounces) sweetened condensed milk
• 1 jar (12 ounces) caramel ice cream topping
• 3 squares (1 ounce each) unsweetened chocolate
• Assorted fresh fruit and/or pretzels

Directions:

In a large saucepan, combine the milk, caramel topping and chocolate. Cook over low heat until chocolate is melted. Serve with fruit and/or pretzels. Yield: 2-1/2 cups.