Slow Cooker Chocolate Berry Sauce

Slow Cooker Chocolate Berry Sauce

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 jar (12 oz.) caramel ice cream topping
  • 1 package (12 oz.) semi-sweet chocolate chips
  • 1 can (12 oz.) evaporated milk
  • 1 jar (10 oz.) seedless raspberry preserves

Directions

  1. In cast iron crock, stir caramel topping, chocolate chips, evaporated milk and raspberry preserves.
  2. Cover and cook on MEDIUM for 2 hours, stirring occasionally.
  3. If desired, transfer crock to tealight stand. 

Serves: 10-12

RECIPE TAGS

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

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