Ingredients:

8 ounces semi-sweet chocolate chips
1 cup heavy cream
3-4 tablespoons Cointreau (or favorite flavored liqueur)
1 tablespoon brown sugar
Breton Minis and Breton Crackers
strawberries

Preparation:

Combine first four ingredients and heat in microwave on medium. Stop and stir every 30 seconds until all chocolate is melted and mixture is smooth. Avoid overheating. Serve in a fondue pot with a low flame, or in an oversized coffee mug. Dip Breton Minis, Bremner Crackers, and strawberries until half coated.

Helpful hints:

Spread crackers with peanut butter, jelly, or both and top with another cracker before dipping. Or, keep a bowl of your favorite chopped nuts (walnuts, almonds, pecans, or pistachios) alongside the fondue to dip the chocolate-covered items in. Fondue will store covered in a refrigerator for up to 2 weeks. Just reheat using same method.

To make confections with a hard coated shell to eat at a later time, heat chocolate only, until melted. Then, dip crackers, roll in nuts if desired, and lay on cookie sheet covered with wax paper. Refrigerate until chocolate hardens. Use parchment in between layers and store in a cool, dry place.