- 6 (1.55 oz each) Hershey’s Bars (9.3 total oz)
- 1 cup heavy cream or 1 cup evaporated milk
- 2 1/2 cups mini marshmallows
- Dippers: strawberries, bananas, peeled clementine sections, Better Batter gluten-free graham crackers, marshmallows, store-bought gluten-free pretzels, or a delicious bites of Better Batter gluten-free angel food cake
Prepare the fondue ingredients. Add the cream or evaporated milk to the bottom of a slow cooker bowl. Break up the candy bars into small pieces and add on top of the cream. Add the marshmallows. Cover and cook on high for 30 minutes. Remove lid and stir until marshmallows are melted and chocolate is creamy. Turn the slow cooker to warm. Alternatively, add these ingredients to a heavy bottomed pot and place over medium-low heat on the stove. Stir often to incorporate the chocolate and marshmallows.
Enjoy. Dip your favorite treats in the chocolate sauce and eat and enjoy! Store leftovers in an airtight container in the refrigerator. Makes 3+ cups chocolate sauce.
Adapted from 365 Days of Slow Cooking