If you’re looking for a decadent treat that practically makes itself, look no further than this rich and velvety fudge. The slow cooker does all the heavy lifting here, freeing you up to savor the dreamy combination of peanut butter and chocolate without babysitting the stove. Perfect for a cozy night in, a holiday dessert buffet, or a sweet surprise for friends, this fudge is sure to delight!
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 cup smooth peanut butter
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: chopped peanuts, sea salt flakes
Instructions
Begin by lightly coating the inside of your slow cooker with cooking spray or lining it with parchment paper to prevent sticking. Next, add the chocolate chips, peanut butter, sweetened condensed milk, vanilla extract, and a small pinch of salt. Set the slow cooker to low heat and cover.
Let the mixture cook for about an hour, stirring every 15 minutes to ensure the ingredients melt evenly and don’t scorch. Once the fudge is glossy and smooth, turn off the slow cooker. Carefully pour the mixture into a parchment-lined baking dish. At this point, you can sprinkle extra chopped peanuts or sea salt on top for added texture and flavor.
Allow the fudge to cool at room temperature for about 20 minutes before transferring it to the refrigerator to set. Patience pays off here. Within two hours, your fudge will be firm enough to slice into bite-sized squares.
With its creamy texture and indulgent peanut butter–chocolate flavor, this slow cooker fudge is a must-try for dessert lovers of every skill level. Whether you want to cut down on time in the kitchen, need a fuss-free party finale, or are simply craving a sweet pick-me-up with minimal cleanup, this recipe has you covered.
Feel free to substitute white chocolate chips, add a swirl of caramel, or toss in your favorite nuts for extra crunch. It’s a versatile, crowd-pleasing treat that you’ll want to make again and again!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
