Source: The Melting Pot Restaurants, Inc.

2 ounces melted milk chocolate
2 ounces caramel syrup
1 ounce chopped pecans
1/3 ounce 151 rum (may substitute with other flambe liquor)

Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135 degrees F. Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.) Slowly pour rum into fondue pot. Ignite liquor by touching lighted match to edge of pot*. After flame burns, sprinkle nuts over chocolate mixture.

Serve at 120 degrees F with assorted fruits, marshmallows, cheesecake, brownies and more.

NOTE: Cooking or flambeing with an open flame should be done with great care and adult supervision.