Lightly grease the inside of a small 2- to 4-quart slow cooker with butter or nonstick spray.

Cut the softened cream cheese into large cubes so it melts more evenly; if it is still chilly from the refrigerator, let it sit out for 15 to 20 minutes while you unwrap the caramels.

Put the cream cheese cubes in the bottom of the greased slow cooker, then pour both cans of sweetened condensed milk over the top.

Scatter the unwrapped soft caramels evenly over the cream cheese and condensed milk.

Cover the slow cooker and cook on LOW for 1 1/2 to 2 hours, until the caramels are fully melted and the edges look thick and bubbly.

Use a sturdy whisk or wooden spoon to stir the mixture slowly and thoroughly, scraping along the bottom and sides until the cream cheese is completely blended in and no white streaks remain.

For a marbled top, stop stirring when the dip is almost completely smooth with a few pale ribbons of cream cheese showing, then gently swirl the surface with the back of a spoon.

Turn the slow cooker to WARM for serving, prop the lid slightly with a spoon or folded kitchen towel, and stir gently now and then to keep the dip silky and smooth.

Serve warm with sliced apples, pears, pretzel rods, vanilla wafers, graham crackers, or cubes of pound cake or angel food cake.