10 cups milk
3/4 cup sugar
3/4 cup cocoa, or hot chocolate mix
1/2 teaspoon salt
2 cups hot water
Measure milk into slow cooker, Turn on High. Mix together sugar, salt, and cocoa in heavy pan. Add hot water. Stir and boil 3 minutes, stirring often. Pour into milk, Cook on high 2-2 1/2 hours
1 Loaf cubed Italian bread (set out overnight)
5 Eggs beaten
1 Cup melted chocolate chips
1/2 Stick melted butter
1 1/2 Unsweetened cocoa powder
2 Teaspoons of vanilla extract
1 Teaspoon of hazelnut extract
2 Cups of granulated sugar, 1/2 cup for separate mixture
1 Cup of milk
2 Cups of hazelnut coffee creamer (reserve 1 cup)
1 Cup of evaporated milk
Mix together eggs, sugar, milk, vanilla, and hazelnut flavoring into a bowl.
In a separate bowl, mix melted chocolate, cocoa powder, and 1 cup of hazelnut cream.
Pour both mixtures over cubed bread, gently folding in all ingredients thoroughly.
Add mixture to Crock-Pot® slow cooker and cover, allowing to cook on High for 2 hours.
Switch temperature to Low for the last 30 minutes.
1 Cup brown sugar
1 1/2 Cups water
1/4 Cup cocoa powder
5 Cups brownie mix, packaged
5 1/2 Ounces instant chocolate pudding mix, packaged
1 Cup milk chocolate chips
1/4 Cup butter, melted
1 Cup water
In a saucepan, combine brown sugar, ¾ cups water, and cocoa. Bring to a boil.
Combine remaining ingredients in a bowl. Spread this mixture in the slow cooker.
Pour mixture from saucepan over all. Cover; cook on High for 1 ½ hours.