DIY S'mores Fondue

• 1 pkg. (14 oz.) HONEY MAID graham crackers
• 1 pkg. (14 oz.) HONEY MAID chocolate graham crackers
• 1 bag (8 oz.) JET-PUFFED Toasted Coconut Marshmallows
• 1 bag (16 oz.) JET-PUFFED Chocolate Stripe S'MOREMALLOWS Marshmallows
• 1 bag (14 oz.) JET-PUFFED S'MOREMALLOWS Marshmallows
• 1 bag (8 oz.) JET-PUFFED STACKERMALLOWS Marshmallows
• 8 bars (1.5 oz.) HERSHEY'S Milk Chocolate Bars
• 3 bars (1.5 oz.) HERSHEY'S Cookies 'n Creme chocolate bars
• 6 peanut butter cups
• 1 jar (18 oz.) creamy peanut butter(optional)
• Fondue Dips:
• 1 bag (12oz.) milk chocolate chips
• 6 oz. white chocolate chips
• 6 oz. KRAFT Caramels
• 6-8 Tbsp. milk, divided
• Fondue Toppings:
• 12 chocolate wafer cookies
• 1-1/2 cups chopped candy bars
• 1 cup shredded coconut, toasted or raw coconut
• 3/4 cups crushed salted crackers

1. 1.
2. Create a platter of assorted graham crackers and JET-PUFFED marshmallows.
3. 2.
4. Unwrap chocolate bars and peanut butter cups and place on a plate.
5. Keep refrigerated until ready to serve if you are in warm temperatures.
6. 3.
7. In a microwave-safe bowl (or over the fire in a cast iron skillet), combine 12-ounces milk chocolate chips with 3 tablespoons of milk.
8. Microwave for 60-90 seconds until chocolate begins to melt.
9. Stir until completely smooth.
10. If the chocolate is still too thick for dipping, continue adding milk 1 tablespoon at a time until it is thinner.
11. 4.
12. In a microwave-safe bowl, combine 6-ounces white chocolate chips with 2 tablespoons of milk.
13. Microwave for 60-90 seconds until chocolate begins to melt.
14. Stir until completely smooth.
15. If the chocolate is still too thick for dipping, continue adding milk 1 tablespoon at a time until it is thinner.
16. Serve in a large, shallow bowl for easy dipping
17. 5.
18. In a microwave-safe bowl combine 6-ounces unwrapped KRAFT CARAMELS with 1 tablespoons of milk.
19. Microwave 30-60 seconds, stirring after 30 seconds.
20. Watch carefully, caramel can burn easy.
21. Use caution when handling caramels, as they can be extremely hot.
22. Stir until completely smooth and allow to cool before serving.
23. Serve in a bowl with a spoon.
24. 6.
25. Place 12 chocolate wafer cookies in a sealed plastic bag.
26. Crush cookies with a rolling pin or wooden spoon.
27. Serve a bowl for easy dipping.
28. 7.
29. Unwrap and cut your favorite candy bar into small pieces, about the size of a dime.
30. Serve a bowl for easy dipping.
31. 8.
32. Measure out 1 cup of coconut into a bowl.
33. If you prefer toasted coconut, toast in a 425 oven on a cookie sheet for 5-10 minutes until golden brown.
34. Cool completely before serving.
35. 9.
36. Place salted crackers in a sealed plastic bag.
37. Crush cracker with a rolling pin or wooden spoon.
38. Serve crushed crackers in a bowl for easy dipping.
39. 10.
40. Assemble your set up so your guest can easily create their smore, dip into your fondue sauces and dip again in the toppings
41. 11.
42. Note: If serving chocolate dipping sauce in a cast iron skillet, please use caution, as skillet will be very hot.
43. I suggest to transfer for another dish if children are present.

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Taken from www.kraftrecipes.com/recipes/diy-smores-fondue-186522.aspx (may not work)