Chocolate Fondue

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars chopped, 3 1/2 ounces each
1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Strawberries
Sectioned navel oranges
Ripe fresh diced pineapple

Directions
Heat 1/2 cup cream in a heavy non-reactive saucepot over medium heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in the chopped nuts (optional) and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Chocolate "Almond" Pecan Pie Bars

This rich and delicious bar recipe was submitted by Rachelle Kunkel!

Crust
1/2 c. unsalted butter, room temp.
2 T unsalted butter, melted
1/4 c packed brown sugar
1 1/4 c flour
1/2 t salt

Combine all ingredients, mix until it forms small pea size balls. Press into a 13x9 pan. Bake at 375 degrees for 25-30 minutes. Cool for 10 minutes.

Filling
3 eggs
3/4 c light corn syrup
1/2 c sugar
2 c semi-sweet chocolate chips
2 c chopped pecans (I substituted almonds)

Stir together all ingredients. Pour over crust. Bake at 350 degrees for 25-30 minutes.