4 Deliciously Decadent Slow Cooker Desserts

Slow Cooker Recipes That’ll Satisfy Any Sweet Tooth

When the leaves start changing colors and there’s a slight nip in the air, nothing is more satisfying than a meal cooked in slow-cooker. And it’s not just that they’re super-convenient for busy people; slow cookers actually help make food taste better. The long, low-temperature cooking process tenderizes meat and brings out flavors other methods don’t. Chicken and dumplings, beef stew, Texas chili— slow cookers are great for making meals that stick to your ribs.

But who says slow-cooked dishes have to be savory? Slow-cooked desserts are delicious and surprisingly easy to make. It’s a great way to satisfy your sweet tooth while enjoying the set-it-and-forget-it ease of slow cooking. We’ve curated a list of mouthwateringly amazing desserts for you to add to your recipe box.

Slow Cooker Peanut Butter Chocolate Cake

Remember that old commercial where the guy eating peanut butter bumps into the girl eating chocolate? It ended with the tagline “Two great tastes that taste great together.” After sampling this dessert, your tastebuds will be delighted to know those words are still scrumptiously true. Use mDesign’s Kitchen/Pantry Organizer Bin to gather your ingredients and carry them to your slow cooker.

Slow Cooker Size: 6-quart oval
Ingredients 15.25 oz devil's food cake mix 1 cup water ½ cup salted butter, melted 3 eggs 8 oz pkg. mini peanut butter cups For the topping: 1 cup creamy peanut butter 3 tbsp powdered sugar 10 bite size peanut butter cups		Instructions Mix the cake mix, water, butter, and eggs in a large bowl until smooth. Stir in the mini peanut butter cups. Spray the slow cooker with nonstick spray. Add the batter to the slow cooker and spread out into an even layer. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time. When time is up, remove the cake from the heat, so as not to overcook. Over medium heat, melt peanut butter in a small pan on the stove top (watch closely; it burns quickly!). Add the powdered sugar and whisk until smooth. Pour over the sweetened peanut butter over the warm cake. Top with roughly chopped peanut butter cups. Add ice cream or whipped cream for extra deliciousness!

source: The Magical Slow Cooker

Slow Cooker Apple Crisp

Apple picking is the quintessential autumn activity — hayrides to the orchard, laughter with friends, cider by the fireplace and…all those apples. Here’s a yummy way to get rid of your apple surplus. This recipe calls for paper towels to absorb condensation so your apple crisp stays crispy; keep a roll handy with this stylish free standing paper towel holder.

Ingredients 6 medium apples, peeled and sliced ⅔ cup rolled oats ⅔ cup flour ⅔ cup packed light brown sugar 1 tsp cinnamon ½ tsp nutmeg ½ cup butter

Instructions Place the sliced apples in the bottom of the slow cooker. Mix together the oats, flour, brown sugar, and seasonings, cutting in the butter to make a crumbly mixture. Pour the mixture over the apples. Place paper towels over the top of the slow cooker before replacing the lid— the paper towels will absorb the condensation so the crisp stays crispy. Cook on low for 4 hours. Add vanilla ice cream for a la mode yumminess!

source: The Taylor House

Crock Pot Chocolate Caramel Monkey Bread

Hungarian immigrants brought monkey bread to the United States, and it became so American that First Lady Nancy Reagan served this sweet, sticky pastry regularly during her time in the White House. The recipe featured here adds a tasty twist to traditional monkey bread: chocolate! Keep the clutter to a minimum and toss candy wrappers into this discreet trash bin.

Ingredients ½ tbsp sugar ¼ tsp ground cinnamon 15 oz buttermilk biscuits (2 7.5 oz cans) 20 unwrapped milk chocolate covered caramels, such as ROLO® or Hershey's Kisses® 8 oz pkg. mini peanut butter cups Caramel sauce, optional topping Chocolate sauce, optional topping

Instructions Mix sugar and cinnamon in a small bowl and set aside. Line your crock pot with parchment paper all the way up to the rim. Wrap the dough of 1 buttermilk biscuit around 1 chocolate candy so that the candy is completely covered, pinching the seam closed. Place the biscuit-wrapped candy in the bottom of the crock pot, starting at the middle and working your ways toward the sides. Continue to wrap candy and place it in the crock pot, leaving about a ½-inch space between each. Once you've covered the bottom of the crock pot, sprinkle about ½ of the cinnamon sugar mixture on top of the bread. Repeat these steps with a second layer of biscuit wrapped candies. When all dough and candy have been used, sprinkle the remaining cinnamon sugar mix on top. Cover crock pot and cook on LOW for 90 minutes. When time is up, remove lid and let cool slightly. Use the edges of the parchment paper to lift the monkey bread out of the crock pot and transfer it to a wire cooling rack. Allow to cool for at least 10-15 minutes. When you’re ready to serve, trim away any excess parchment paper around the edge. Place monkey bread on a plate, then drizzle with chocolate and caramel sauces. Pull from the outside first because the middle of the monkey bread might still be very hot.

source: Homemade Hooplah

Perfect Slow Cooker Cheesecake

Ahh, the pièce de résistance: cheesecake. There are few things on this planet that can’t be made better by a slice of cheesecake. Try this recipe for your book club (checkout this list of books coming out this fall) and keep a few dishtowels handy (we like mDesign’s 100% cotton towel set) to wipe up any spills.

Ingredients For the Crust: 1½ cups graham cracker crumbs, roughly 12 whole crackers 6 tablespoons melted butter For the Cheesecake Filling: 24 oz cream cheese 1½ cups sour cream 1¼ cups granulated sugar 5 large eggs 3 tbsp all-purpose flour 1 tbsp vanilla extract ½ tsp salt

Instructions Place parchment paper in the bottom of a 6-quart slow cooker and coat with nonstick cooking spray. Set on LOW. Place the graham crackers in the food processor and pulse into crumbs. Add the melted butter and pulse again to combine. Pour in the butter and crumbs mix and press evenly over the bottom. Combine cream cheese and sugar in the food processor until smooth. Scrape the bowl, then add sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth. Pour the filling over the crust. Cover and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn't drip down on top of the cheesecake. Move your slow cooker to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve.

source: A Spicy Perspective

Bon Appétit!

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Lisa Langford is a Senior Copywriter at mDesign

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