Quick and Easy Chocolate Fondue

Campbell's Quick and Easy Chocolate Fondue Recipe

It only takes ten minutes and two ingredients to make this elegant and tasty dessert.  Be creative with your dippers...the recipe gives you lots of ideas.

At a glance

Prep

5 min.

Total

10 min.

Serves

12

Servings: about 2 tablespoons each

Cook: 5 min.

Made With

  • Pepperidge Farm® <i>Milano</i>® Cookies

    Pepperidge Farm® Milano® Cookies

  • Pepperidge Farm® Gingerman Cookies

    Pepperidge Farm® Gingerman Cookies

  • Pepperidge Farm® <i>Chessmen</i>® Butter Cookies

    Pepperidge Farm® Chessmen® Butter Cookies

  • Pepperidge Farm® Cinnamon Swirl Bread

    Pepperidge Farm® Cinnamon Swirl Bread

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What You'll Need

2 cups semi-sweet chocolate pieces
1 stick (1/2 cup) butter
Dippers:   Pepperidge Farm® Cinnamon Swirl Bread, toasted and cut into strips
Pepperidge Farm® Chessmen® Butter Cookies
Pepperidge Farm® Gingerman Cookies
Pepperidge Farm® Milano® Cookies

How to Make It

  • 1

    Cook and stir the chocolate and butter in an 8-inch heavy skillet over low heat for 5 minutes or until the chocolate is melted and smooth.

  • 2

    Pour the chocolate mixture into a fondue pot or a serving bowl.  Serve warm with the Dippers.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Recipe Note: You can also use this chocolate mixture to make festive, chocolate and candy-coated puff pastry strips: Thaw 1 sheet Pepperidge Farm® Puff Pastry. Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface and roll into a 12-inch square.  Cut  into 72 (4x1/2-inch) strips and place onto baking sheets.  Bake for 20 minutes or until golden brown. Dip the pastry strips in the warm chocolate mixture and sprinkle with crushed candy canes. Place on wax paper-lined baking sheets. Refrigerate or let stand at room temperature until chocolate is firm.
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RID#50176

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