- 1/2 cup half-and-half cream
- 2 tablespoons honey
- 9 ounces semisweet chocolate, broken into small pieces
- 1/4 cup finely chopped pecans
- 1 teaspoon vanilla extract
- Fresh fruit and shortbread cookies
- In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla.
- Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies. Yield: 1-1/3 cups.
Originally published as Chocolate Pecan Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p179
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