1 (12-ounce) bag semisweet chocolate chips
2/3 cup half-and-half
2 teaspoons pure vanilla extract
Combine chocolate chips, half-and-half and vanilla extract in a small slow-cooker. Cover and cook on low 1 to 2 hours. Stir until the fondue is smooth. You can serve the fondue immediately, keep it warm on low for an hour or so, or let it cool, uncovered, and store at room temperature in an airtight container for up to 4 hours. To reheat, let it warm on low for 30 minutes to 1 hour. Makes 6-8 servings. Serve with bananas, pears, dried apricots, strawberries, angel food cake cubes or graham crackers.
From “Not Your Mother’s Slow Cooker: Recipes for Entertaining” (Harvard Common Press)