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Rocky Road Sundae Sauce
1/3 cup whipping cream
1/2 cup miniature marshmallows
1 cup (6 oz) semisweet chocolate chips
1/4 cup slivered almonds
Vanilla or chocolate ice cream
In a 2- or 4-cup slow cooker, 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.
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