1/2 tsp. butter
8 chocolate candy bars with almonds (1 oz.) size, broken
1 1/2 c. miniature marshmallows
3 tbsp. milk
1/2 c. whipping cream

Use 1 quart fondue pot or 1 quart crockette. Rub butter around pan.

Place candy and marshmallows in pot. Cover and cook, stirring until melted and smooth on low temperature. Gradually add whipping cream. Cover and keep warm for serving up to 6 hours. Serve with bite-size pound cake, bananas, marshmallows, fresh strawberries, grapes, mandarin oranges and pretzels.