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1 1/2 tsp butter
8 chocolate candy bars with almonds (1oz size), broken
1 1/2 cup mini marshmallows
3 TBSP milk
1/2 cup whipping cream

Rub crock wall with butter.
Place candy bars, marshmallows and milk in Crockette.
Cover and cook, stirring every 30 minutes, until melted and smooth.
Gradually add whipping cream.
Cover and keep warm for serving up to 2-6 hours later.

Serve with bite-sized peices of pound cake, bananas, marshmallows, fresh strawberries, grapes or mandarin oranges.