Spiked chocolate fondue s’mores

SWEET ENDINGS: A wood stove or slow cooker can be used to make an indoor winter version of s'mores. Photo by Cathy Cleary

Serves 4-6

½ cup half and half, or nondairy milk
1 cup chocolate chips
1-2 tablespoons bourbon, peppermint schnapps or Kahlua (optional)
1 package graham crackers

Heat milk in a heavy-bottomed sauce pot (on top of wood stove or any hot surface) until steam starts to rise. Add chocolate chips and stir until melted. Stir in liquor, if using. Keeping fondue warm, use long skewers, chopsticks or fondue forks to dip marshmallows in chocolate and place on graham crackers to eat.

If using a slow cooker, simply combine milk and chocolate chips in the pot and set to high for half an hour. Stir to combine, add alcohol, if using, and proceed with the recipe.

About Cathy Cleary
Cathy Cleary works with gardens and food. Her cookbooks include "The West End Bakery Cafe Cookbook" and upcoming "The Southern Harvest Cookbook." Find her blog at thecookandgarden.com She is the co-founder of non-profit FEAST Asheville, providing edible education to kids. Follow me @cathyclearycook

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