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Alternately Thread The Pineapple, Kiwi And Strawberries Onto 12 Metal Or Wooden Skewers; Set Aside. In A Large Saucepan Over Medium Heat, Bring Cream To A Boil. Remove From The Heat; Stir In Candy Bars Until Melted. Return To The Heat. Stir In Nuts And Extract; Heat Through. Transfer To A Fondue Pot Or 1-1/2-Qt. Slow Cooker; Keep Warm. Sprinkle With Coconut. Serve With Fruit Kabobs.
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