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This dessert is fast yet fancy. Keep the ingredients on hand for last-minute entertaining. —Christopher Bingham, Grand Rapids, Michigan
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 335 calories, 23 g fat (9 g saturated fat), 27 mg cholesterol, 21 mg sodium, 27 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Caramel Chocolate Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p54
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Reviewed on Feb. 20, 2011 by DonnaMcNeal
Oh you guys...unless I can control myself...I'll be putting on a couple of pounds! :-)
Reviewed on Feb. 12, 2011 by christinakd
WOW!I used the leftover to make a chocolate strawberry shortcake.
WOW!
I used the leftover to make a chocolate strawberry shortcake.
Reviewed on Feb. 10, 2011 by chocoholic1
the recipe has changed since I wrote my comment. This was not a review; as you can see I didn't give it any stars. Just questioning the recipe. Don't be so hard on people that ask questions.
Reviewed on Feb. 10, 2011 by skibunny2
You people need to read the entire recipe before you write a review. They are all very self explanatory. READ READ READ
Reviewed on Feb. 10, 2011 by amerklin
Hi Cal, but SO good! Once in a while won't hurt!!!!!! Yummy!
Reviewed on Feb. 10, 2011 by thomas93514
Sorry, now I see. Dip into fondue and then into nut topping. Sounds good!
Seems like it could be pretty tasty. As for the whipping cream comment, it states 'melt caramels with cream over low heat'. But for the nuts...no clue.
Reviewed on Feb. 10, 2011 by katpcasey@yahoo.com
melt caramels with cream over low heat, Dip cake and fruit into fondue, then into nut topping
the recipe doesn't seem complete. What about the whipping cream and the 1 C nut topping?
Reviewed on Jan. 02, 2011 by marywernke2
Would it be okay to use this in a chocolate fountain?
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