Ingredients
Main Ingredients
- 2 cups semi sweet OR milk chocolate chips
- ½ cup caramels, unwrapped
- 4 cups milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt (optional, omit for non-salted version)
For Serving (Optional)
- Whipping cream
- Caramel sauce (such as caramel ice cream topping)
Instructions
- Add Ingredients to Slow Cooker: Place the chocolate chips, unwrapped caramels, milk, heavy cream, and vanilla extract into the slow cooker. Ensure all ingredients are combined but do not stir yet.
- Cook on Low: Cover the slow cooker and cook on low heat for 2 hours. This slow heat will melt the chocolate and caramel gently, allowing flavors to meld together beautifully.
- Stir and Check Consistency: After 2 hours, stir the hot chocolate thoroughly. If any chocolate chips or caramels remain unmelted, cover and continue cooking for an additional 20–30 minutes on low until fully melted and smooth.
- Add Sea Salt: Once everything is melted and combined, stir in the fine sea salt for a balanced salted caramel flavor. If you prefer non-salted, skip this step.
- Serve: Ladle the hot chocolate into mugs and top with whipped cream and caramel sauce if desired for an extra indulgent touch. Enjoy warm for a comforting treat.
Notes
- If you cannot find salted caramel, you can omit the sea salt or use regular caramel for a sweeter, non-salted variation.
- Milk or semi-sweet chocolate chips can be chosen according to your sweetness preference.
- This recipe is perfect for entertaining — it keeps warm in the slow cooker for hours.
- For a richer drink, use full-fat heavy cream as indicated.
- Ensure caramels are unwrapped before adding to avoid any wrapping melting into the drink.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
