- 1 package (14 ounces) caramels
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (12 ounces) evaporated milk
- 1/2 cup butter
- 1/2 cup seedless raspberry jam
- Pound cake Assorted fresh fruit
In a large saucepan, combine the first five ingredients. Cook over low heat until caramels, chips and butter are melted, about 15 minutes. Stir until smooth.
Transfer to a small slow cooker or fondue pot. Serve warm with pound cake or fruit.