Servings: 12
Calories: 400kcal
Equipment
- Instant Pot multi-cooker
Ingredients
Halloween candy eyes chocolate dip
- 24 oz almond bark chocolate
- 1 cup heavy whipping cream
- ¼ teaspoon salt
- 1 tablespoon candy Optional - decorative Halloween candy eyes
- 1 tablespoon candy Optional - decorative black or orange candy sprinkles
Instructions
- Remove the Instant Pot lid and set the pot to the slow cook setting for 1 hour, although you will only need approximately 30 minutes to melt the ingredients.
- Add the heavy whipping cream and chocolate almond bark to the stainless steel inner pot.
- With the lid off, allow the mixture to melt, stirring occasionally to combine the ingredients as they melt.
- Once the almond bark is completely melted and mixed with the heavy cream, stir in the salt.
- Cancel the slow cook setting and, if you're ideally keeping the chocolate dip in the Instant Pot, turn on the ‘keep warm’ setting.
- You could also transfer the chocolate to a medium-sized decorative Halloween party bowl, or dip pre-made Halloween treats directly from the Instant Pot. Cancel the ‘keep warm’ setting once you’ve transferred or dipped all of the chocolate from the inner pot.
- Garnish your chocolate dip with Halloween candy eyes or Halloween-themed sprinkles, then serve and enjoy!
Video
Notes
- Allow chocolate-dipped treats to dry for 2 to 4 hours before placing them on a serving platter.
- Parchment paper is an ideal non-stick surface for drying chocolate treats!
Nutrition
Calories: 400kcal | Carbohydrates: 43g | Protein: 1g | Fat: 23g | Saturated Fat: 21g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 77mg | Potassium: 19mg | Sugar: 43g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.02mg
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