Recipe: Salted Caramel and Chocolate Fondue (with Marshmallow Krispie Hearts)

There may be pink hearts to dip into this very indulgent chocolatey dip, but that doesn’t mean you have to make it for your Valentine. It’s just a sweet dessert idea, easy to prepare and fun to eat.

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This is definitely one you can make with the kids, and they will love any leftover Krispie cakes for snacks or lunches. Serve it with plenty of fresh fruit like strawberries and apple slices to help cancel out some of those delicious caramel calories.

Tips

  • If you have any leftover, chill it in the fridge then whisk with a food mixer to make a whipped ganache to pipe or spread onto cakes. Delicious!
  • Don’t like caramel? Miss it out and just make this as a chocolate dip.
  • The Krispie cakes are so easy and delicious, they make great lunch box snacks.
  • Not got a cookie-cutter? Just cut your Krispie cakes into squares.

Ingredients

 

For the ‘Fondue’ Dip

200g Chocolate Chips or Chunks – a mix of plain and milk

150ml of Canned (Carnation) Caramel (find it with the condensed milk in the shops)

150ml Double Cream

A sprinkle of sea salt

Extra caramel for swirling

 

For the Marshmallow Hearts

170g Pink Marshmallows (use the white ones for dipping)

25g Butter

100g Rice Krispies

Optional – a dash of red food colouring

 

To Dip

Fruit, cake chunks, pretzels, marshmallows, marshmallow hearts!

 

 Dip Prep

  1. To make the dip, gently heat the chocolate, cream and caramel until just melted.
  2. Add a sprinkle of salt and stir well until smooth.
  3. Serve immediately, or rewarm in the microwave on medium in 10-20 second bursts.
  4. Swirl in a bit of extra caramel and a sprinkle of salt crystals before serving.

 

Making the hearts

  1. Add the butter and marshmallows to a non-stick pan and melt slowly, stirring regularly until smooth.
  2. Add a dash of food colouring if you want them extra pink.
  3. Remove from the heat and quickly add in the Rice Krispies, stirring well.
  4. Tip immediately into a loose-bottomed, or lined baking pan around 8”/20cm square.
  5. Press down with a spoon or press lightly with your fingers.
  6. Refrigerate for 1-2 hours
  7. Remove from the tin and cut hearts from the Krispie cakes with a heart-shaped cookie cutter, or just cut into squares.
  8. Spike with a skewer for dipping.

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Hannah Parker

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Hannah Parker

As Marketing Assistant at Center Parcs, I’m here to give you an insight into all that is new and exciting across our villages. For me, there is no better family time than a short break in the forest and I’m lucky enough to be able to share everything I know, from lovely guests stories to top tips, so you can make the most out of your stay with us.