Slow Cooker Caramel Hot Chocolate

ingredients:

• 4 c. whole milk
• 2 c. REAL® 1/2 & 1/2
• 12 oz. (2 c.) milk chocolate chips*
• 1/3 c. + 1 T. caramel ice cream topping
• 1/2 tsp. vanilla extract
• REAL® whipped cream & additional caramel ice cream topping, for garnish

instructions:

1. Place milk, 1/2 & 1/2, milk chocolate chips, caramel ice cream topping, and vanilla in a slow cooker. Cook on LOW setting for 2 – 3 hours until creamy and all chocolate chips are melted, stirring about every 30 minutes.
2. Spoon into mugs and top each mug with REAL® whipped cream and a drizzle of caramel.
3. Keep warm for several hours with the slow cooker on the WARM or LOW setting. Leftovers can be stored in the refrigerator and reheated later on the stove top or in the microwave.

TRACEY’S NOTES

1. *We tested with milk chocolate chips, semi-sweet chocolate chips, and a combination of the two. We like milk chocolate chips the best. If you’d like a more dark chocolate taste, use 1 1/2 c. milk chocolate chips + 1/2 c. semi-sweet chocolate chips. While you can certainly make this with semi-sweet chocolate chips alone if you’d like, we weren’t fond of the flavor.