Crockpot Dipping Chocolate

Valentines Day is over and I hope you all had something sweet to eat to celebrate the event. Valentines Day isn't a big deal to me but I do enjoy doing something fun with my students. The months of January and February are long in a school. There are no days off, there's no big holidays or events, and the kids are restless from being cooped up indoors due to the cold weather. So to me Valentines Day is like a bright spot on the calendar. It's full of warm colors, hearts, and chocolate. WIN! 

My students wanted to cook again in class after their first venture so we made some chocolate "fondue" for our party. I had seen this method pop up on pinterest and was dying to try it. I figured it was perfect for school and it was. My kids kept wanting my recipe- I was laughing as I told them it's literally just melted chocolate! Can't beat that. Best of all this makes it easy to melt multiple forms of chocolate and keep it melty over a period of time. LOVE it. 

Source: The Yummy Life

Ingredients:

Use any of the following:

-chocolate chips (milk, semi-sweet, dark, white)

-flavored baking chips (vanilla, peanut butter, butterscotch, etc.)
-other melting chocolate available in bars, chunks & pellets

Directions
1. Put baking chips (or other melting chocolate) in bowl(s) or jar(s) and set inside slow cooker. If using more than one, make sure there is a little space between jars/bowls.
2. Add hot water to the slow cooker approx. half way up the sides of the jars/bowls. WARNING: be careful not to get any water inside the jars. Water will make the melted chocolate seize & thicken.
3. Turn the slow cooker on high. Don't cover it--you don't want moisture to form inside the lid and drop down into the chocolate. After 30 minutes, stir the chips; if not completely melted, continue heating until all of the chips melt in as they are stirred. (Slow cookers can vary, so keep an eye on it to determine when your chips are completely melted.)
4. Once chips are all melted, lower slow cooker heat to the low or warm setting.
5. Chocolate is ready for dipping, drizzling or pouring. It will keep its thin, melted consistency for at least 2-3 hours.