On the 6th Day of Christmas I freaked out over this delicious raspberry chocolate delight. This can be used as a fondue (think of dipping chunks of angel food cake into it) or served over ice cream. Either way you win.
1 cup semi-sweet chocolate chips
1/2 cup evaporated milk
1/2 tsp vanilla
1/3 cup powdered sugar
1 cup frozen raspberries
Place chocolate chips, evaporated milk, vanilla, caramel and sugar in slow cooker. Cover and cook on LOW for 1-2 hours. Stir and then toss in the raspberries. Add more milk, if needed. Serve over ice cream and top with more raspberries, if desired.