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For me, fondue never goes out of style, especially when it’s Slow Cooker Toffee Fondue. I served this for Sunday dessert last week and the family went wild. For dippers, I include pound cake cubes, marshmallows, and fruit. That way, there’s something for everyone.
Part of my large family eats lunch with us every Sunday after church. The entire family eats with us every other Sunday. We all look forward to spending the afternoon together watching or playing sports, talking, laughing and just being together. I’m still on cloud nine because I beat my oldest grandson and my husband in a basketball game of Around the World. Yeah, I’m the champion . . . for the time being. I’m also big-time competitive.
I usually make the dessert for Sunday lunch on Saturday, but I was crazy busy this past Saturday so I decided to make a fondue. I have several small slow cookers and a few large ones. This one works best in a small slow cooker. You can purchase one by clicking the photo below.
Slow Cooker Toffee Fondue
To make the Toffee Fondue, mix together unwrapped caramels, milk, coffee, and chocolate chips. Cover and cook on low for 2-3 hours. Stir well. Serve with pound cake cubes, fruit and/or marshmallows.
- 14 oz. package caramels, unwrapped
- 1/4 cup milk
- 1/4 cup strong black coffee
- 1/2 cup milk chocolate chips
- Fruit, pound cake cubes and marshmallows (for dipping)
- Mix the unwrapped caramels, milk, coffee, and chocolate chips in a small slow cooker. Cover and cook on low for about 2 hours. Stir well. The fondue is ready to serve when it's fully melted and smooth after stirring. Continue cooking if the chocolate and caramels are not completely melted.
- Serve with fruit, pound cake cubes and marshmallows.
Amount Per Serving Calories 194Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 109mgCarbohydrates 35gFiber 1gSugar 29gProtein 3g
Helpful Hint: To save even more time, I purchased a Sara Lee pound cake, marshmallows, and fruit to use for dipping. I cubed the cake and sliced the apples. Of course, I use skewers for dipping.
If you have time, bake my dad’s sour cream pound cake. It’s amazing and the recipe is below.
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