Slow Cooker Chocolate Fondue (Slow Cooker Saturday)

Today is the second Saturday of January, and don't die of shock or anything, but I have the second Slow Cooker Saturday post of 2014 ready for you. 

Don't worry, I am not going to document every Slow Cooker Saturday in this fashion. Could you just imagine...

"Guys, it is the 22nd Saturday in 2014, good old May 31st and I have the 22nd Slow Cooker Saturday post of 2014 for you..."

Goosh. I can't imagine you would still be my friend if I did that. AND P.S., yes I did have to look up what date the 22nd Saturday of 2014 would fall on. I am a geek. You know it!

Today's recipe doesn't fall under the Sunday Dinner worthy category.

However, it does fall under the Yum and Yes, Please categories. This recipe also falls under the romantic Valentine's Day dessert category.

Who doesn't love themselves some chocolate fondue?

 No one I know, and I know like 30 people. Okay, maybe 50. Hehehehe.

Anyway, I like chocolate fondue. This Slow Cooker Chocolate Fondue is ridiculously easy. Ridiculous, I tell you. There are only 4 ingredients. The ingredients melt and morph together in less than two hours and then the chocolate fondue is ready to devour. I also found that it can set in the slow cooker on warm for several hours.

The fondue was so good that we demolished quite handily a package of strawberries in less than 10 minutes. Dipping them in smooth, rich chocolate will do that. The Hubs even found it quite delightful to use the angel food cake and the strawberry in one giant dipping and scarf down the two together. He was quite proud of himself for concocting that culinary creation.

Middle, upon finishing all his "dip-ables", decided the left over chocolate should not be wasted, and he tipped back the his bowl like a giant cup and drank his fondue. Awesome. I have four boys and they have boy manners.

Needless to say it was enjoyed by all.

This Chocolate Fondue is for sure a quick and easy recipe. Plus it is a yummy and fun dessert.

Slow Cooker Chocolate Fondue
adapted from America's Test Kitchen

Printable Recipe
 
1 1/2 cups milk chocolate chips
1/2 cup dark chocolate chips
1 1/3 cups heavy cream
1 Tablespoon light corn syrup
pinch of salt

Combine the chocolate, cream, corn syrup, and salt in a 3 quart slow cooker. Cover and cook on low for 1 1/2 hours or until the chocolate melts.

Whisk the melted chocolate together until smooth. Serve with fresh fruit or angel food pieces. Can continue to warm in the slow cooker, but make sure to whisk often to keep smooth.

ENJOY!!

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German Chocolate Caramel Bars

I originally had a version of these delightful bars years ago. I do remember loving them a great deal. I loved them so much I immediately wrote down the recipe on a 3x5 card...that is how you know it was awhile ago...pre-Pinterest.

The original recipe was called Knock Ya Nakeds.

A name which my boys found HEE-larious. They seemed to think the ability of a treat to knock ones clothes off was pretty impressive and a whole lot of funny.

When I handed out these yummy treats out to my boys, Middle took a bite and then dropped his pants.

"Mom! Look these were so good they knocked my pants off!"

It was right then I realized I might want to come up with another name, or there could be a whole pants dropping epidemic.

Hence the new treat name--German Chocolate Caramel Bars. 

Whatever ya call them, they are gloriously yummy. I mean GLOR-EEE-US.

The texture is similar to a brownie, but has that ooey gooey caramel layer. Throw in the nuts, and I am pretty sure I am gonna eat the whole pan.

The. Whole. Pan.

It is a good thing I work out.

These really are heavenly. I would be remiss if I didn't tell you to make them as soon as you can.

German Chocolate Caramel Bars

Print Here

1 box German chocolate cake mix
1 cup chopped pecans
1/3 cup, plus 1/2 cup evaporated milk (divided)
3/4 cup unsalted butter, melted
1 package caramel bits
1 tsp vanilla
1 cup milk chocolate chips

Combine cake mix, pecans and 1/3 cup evaporated milk, and butter. Press half of the mixture into  a greased 8x8 baking dish (for thinner bars use a 9x13 dish).

Bake at 350 degrees for 8 minutes.

Melt caramel bits in a double broiler with the remaining 1/2 cup evaporated milk. When the mixture is completely smooth and incorporated evenly and in the vanilla.

Poor the caramel over the slightly cooled baked layer. Sprinkle the chocolate chips over the caramel layer. Drop the rest of the batter in spoonfuls evenly over the top.

Bake for 16-18 minutes.

Cool completely and cut into squares.

Have a glorious Thursday!

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