Ingredients

The following ingredients have 9 Servings
  • 2 packages (4 ounces EACH) semi-sweet baking bars,
  • 6 cups milk ((not skim. Use 1%, 2%, or whole))
  • 1 and 1/2 cups heavy whipping cream ((not whipped))
  • 1 tablespoon vanilla extract
  • Pinch of fine sea salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 and 1/2 cups miniature marshmallows

Instruction

  • Chop the chocolate bars to the size of chocolate chips. Alternatively, use chocolate chips.
  • Add the chopped chocolate or chocolate chips to the slow cooker. (I use a 6-quart cooker and it gets over 1/2 full)
  • Add in the milk, (I use 1 or 2% --whole would be ultra-rich), heavy whipping cream, vanilla, salt, and the can of sweetened condensed milk.
  • Stir together and set on low in the crockpot.
  • For the toasted marshmallow: preheat the oven to Broil at 550 degrees F. Move the oven rack to the highest position.
  • Cover a baking sheet with foil and then generously spray the foil with non-stick spray.
  • Lay the marshmallows evenly on top of the foil.
  • Place in the oven on the top rack and leave the oven door slightly ajar. Watch the marshmallows the entire time and pull them out when they look toasted. Watch carefully because they can go from perfectly toasted to burned very quickly!
  • Remove and then add into the hot chocolate. Stir and cover.
  • Cook on low for 2-3 hours or until all the chocolate and marshmallows are melted.
  • Carefully transfer the mixture (in 2-3 batches) to a blender.
  • Blend each batch for at least 30 seconds. This allows a great immersion and a delicious frothier texture.
  • Return to the slow cooker and keep on warm for guests.