3/4 cup butter, cut into pieces
2 cups firmly packed light brown sugar
1 1/4 cups light corn syrup
3 tablespoons water
2 (14-ounce) cans sweetened condensed milk
3/4 cup almond toffee bits
2 teaspoons vanilla extract
Combine first 5 ingredients in a 4-quart slow cooker. Cover and cook on LOW 3 hours, stirring occasionally, until fondue is smooth. Stir in toffee bits and vanilla. Serve with pear slices, pretzel rods, and shortbread sticks.