1 cup semi-sweet chocolate chips
1/2 cup evaporated milk
1/2 tsp vanilla
1/4 cup caramel topping
1/3 cup powdered sugar
1 cup frozen raspberries
Place chocolate chips, evaporated milk, vanilla, caramel and sugar in slow cooker. Cover and cook on LOW for 1-2 hours. Stir and then toss in the raspberries. Add more milk, if needed. Serve over ice cream and top with more raspberries, if desired.
I am so in love with the chocolate-raspberry combo. It brings me so much happiness. My favorite dessert of all time is the Great Wall of Chocolate at PF Changs that sports the raspberries in a decadent chocolate cake. Since I can’t have that at home, I made this instead. I was surprised that I couldn’t taste the caramel at all. I will leave this out next time. I ate the leftovers the next morning at, oh, about 10 am. I couldn’t resist. 5 stars.
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