Yield: 6 servings
- 1 cup heavy whipping cream
- 16 oz semisweet chocolate chips
- 40 caramels
- 1/2 cup chopped pecans
- Lady fingers
- Angel food cake
- Heat cream in a double boiler. Add the chocolate and whisk constantly until fully melted and combined.
- Add caramels a few at a time and stir together until fully melted and combined.
- Remove from heat and sprinkle the pecans over the top. Serve.
Adapted from The Fondue Bible.