Candy Bar Fondue

• 4 1.76 ounce bar chocolate-coated nougat with almonds, chopped
• 1 7 ounce bar milk chocolate, chopped
• 1 7 ounce jar marshmallow creme
• 3/4 cup whipping cream, half-and-half, or light cream
• 1/4 cup finely chopped almonds, toasted
• 2 - 3 tablespoons almond, hazelnut, or raspberry liqueur (optional)
• assorted dippers (such as filled sugar wafers, cubed pound cake, strawberries, cherries, and/or pineapple chunks)
• finely chopped toasted almonds, toasted coconut, miniature semisweet chocolate pieces, multicolored candy sprinkles, and/or toffee pieces (optional)

1. 1.
2. In a 3 1/2-quart slow cooker, combine nougat bar, milk chocolate bar, marshmallow creme, and cream.
3. 2.
4. Cover and cook on low-heat setting for 2 to 2 1/2 hours.
5. Stir until smooth.
6. Stir in 1/4 cup almonds and, if desired, liqueur.
7. 3.
8. If desired, transfer chocolate mixture to a 1 1/2-quart slow cooker.
9. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 1 hour, stirring occasionally.
10. 4.
11. Serve fondue with dippers, swirling pieces as you dip.
12. If desired, dip into additional almonds, coconut, chocolate pieces, candy sprinkles, and/or toffee pieces to coat.

nougat, milk chocolate, marshmallow creme, whipping cream, almonds, almond, dippers, toasted almonds

Taken from www.kraftrecipes.com/recipes/candy-bar-fondue-147523.aspx (may not work)