Rocky Road Sundae Sauce

 

1/3 C. whipping cream

1/2 C. miniature marshmallows

1 C. (6 oz.) semisweet chocolate chips

1/4 C. slivered almonds

Vanilla or chocolate ice cream

 

In a 2- or 4-cup electric slowcooker (crock-ette), combine cream, marshmallows, and chocolate chips. Cover and heat until chocolate is melted (40 to 45 minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally; pour out of pan and set aside. Stir chocolate mixture until smooth; then stir in almonds. Spoon hot sauce over ice cream. Makes 6 servings.