Slow Cooker Chocolate Berry Sauce
Ingredients
1 jar (12 oz.) caramel ice cream topping
1 package (12 oz.) semi-sweet chocolate chips
1 can (12 oz.) evaporated milk
1 jar (10 oz.) seedless raspberry preserves
Directions
- In cast iron crock, stir caramel topping, chocolate chips, evaporated milk and raspberry preserves.
- Cover and cook on MEDIUM for 2 hours, stirring occasionally.
- If desired, transfer crock to tealight stand.
Serves: 10-12
