In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir until heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.

Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.

Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.

Prepare as above except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.