• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Stir in peanut butter. Whisk in half-and-half and milk.

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  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.

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  • If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.

Instructions Checklist
  • About 30 minutes before serving, microwave hot fudge ice cream topping on 100 percent power (high) for 30 seconds; stir. Use a spoon to splatter the warm topping around the insides of glass mugs or thick-sided clear glasses; let topping set up.

  • Before serving, stir in vanilla. Carefully ladle hot cocoa mixture into prepared mugs or glasses.

Nutrition Facts

265 calories; 18 g total fat; 10 g saturated fat; 38 mg cholesterol; 156 mg sodium. 23 g carbohydrates; 3 g fiber; 8 g protein; 7 RE vitamin a; 1 mg vitamin c; 20 mg calcium; 9 mg iron;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1