My sister made this rich dessert for the holiday. Just 4 ingredients for the most gooey decadent treat ever.

These slow cooker 4-ingredient Irish cream blondies are the kind of rich, gooey dessert my sister brings to our holiday gatherings and everyone assumes took all day. In reality, they’re a clever shortcut: a simple blondie-style bar infused with Irish cream liqueur, white chocolate, and butter, all baked low and slow in a crockpot for an incredibly soft, chewy texture. Blondies themselves are an American spin on brownies, leaning on brown sugar and vanilla notes rather than cocoa; here, the Irish cream steps in to add that lush, creamy flavor with almost no extra effort. This is a practical, hands-off recipe for busy holidays or parties when you want a decadent treat without juggling oven space.

Serve these blondies warm, scooped or sliced straight from the slow cooker, with a small spoon or spatula to catch all the gooey edges. They pair beautifully with strong coffee, espresso, or an after-dinner glass of Irish cream or whiskey for the adults. A scoop of vanilla ice cream or a dollop of softly whipped cream will melt into the warm bars and emphasize their fudgy, caramel-like texture. Because they’re quite rich, cut them into small squares or spoon into ramekins, and balance the sweetness with something simple and not overly sugary on the side.

Servings: 12

1 (15–16 oz) roll refrigerated sugar cookie dough, chilled

Prepare the slow cooker: Lightly grease the bottom and about 2 inches up the sides of a 4- to 6-quart slow cooker with butter or nonstick spray. For easier removal and cleaner edges, you can also line the bottom and sides with a parchment sling and then grease the parchment.

Soften and crumble the cookie dough: Remove the chilled sugar cookie dough from its packaging. Cut it into thick slices or chunks, then crumble or break it up into a large mixing bowl so it’s easier to combine with the other ingredients.

Add the white chocolate chips: Sprinkle the white chocolate chips over the crumbled cookie dough in the bowl. Gently toss with your hands or a spatula so the chips are distributed throughout; this helps create those melty white pockets in every bite.

Mix in the melted butter: Pour the melted, slightly cooled butter over the cookie dough and chips. Stir and fold until the butter is mostly absorbed and the mixture starts to clump together. The dough will be thick and a bit sticky, which is what you want for a chewy, gooey blondie texture.

Stir in the Irish cream: Add the Irish cream liqueur to the bowl. Fold it in thoroughly until the mixture becomes a soft, cohesive batter. It will look glossy and loose compared to standard cookie dough but should still be thick enough to mound rather than pour like cake batter.

Transfer batter to the slow cooker: Scrape the Irish cream blondie batter into the prepared slow cooker. Use a spatula to spread it into an even layer, nudging it into the corners if you’re using a rectangular or oval insert. Smooth the top so it bakes evenly and develops a shiny, slightly cracked surface.

Cook on LOW until set but gooey: Cover the slow cooker with its lid and cook on LOW for 2 to 3 hours. Start checking around the 2-hour mark. The blondies are done when the edges look set and lightly golden brown, the center is puffed with a shiny, slightly cracked top, and a toothpick inserted about 1 inch from the edge comes out mostly clean. The very center should still be soft and a bit gooey; it will firm slightly as it cools.

Let rest with lid off: Once cooked, turn off the slow cooker and remove the lid to release steam, which keeps the top from getting soggy. Let the blondies rest in the slow cooker for 20 to 30 minutes. This short rest helps them set just enough so you get clean, chewy pieces while keeping the center rich and fudgy.

Serve warm from the slow cooker: For the most decadent, holiday-worthy experience, serve the blondies warm directly from the crock. Scoop with a spoon for soft, pudding-like portions or cut into squares right in the insert if you used parchment. The white chocolate chips should be soft and melty, and the top will have a shiny, glazed look from the butter and Irish cream.

Cool and store leftovers: If you have leftovers, let the slow cooker insert cool completely, then cut the blondies into bars. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm gently in the microwave or a low oven to bring back the gooey texture.

For a stronger Irish cream flavor, drizzle an additional 1 to 2 tablespoons of Irish cream over the warm blondies right after cooking; it will soak into the top and intensify the aroma without making them soggy. If you prefer a slightly firmer, more sliceable bar, cook closer to the 3-hour mark and let them rest longer before cutting. For a darker, more caramel note, use a brown sugar cookie dough instead of plain sugar cookie dough. To add a little texture without increasing the ingredient list, choose a sugar cookie dough that already includes mix-ins like white chips or toffee bits—just know the bars will be extra sweet. If you need to avoid visible alcohol but still want the creamy flavor, you can substitute an Irish cream-flavored coffee creamer for some or all of the liqueur, though the result will be a bit less intense and slightly sweeter. For serving a crowd, double the recipe in a larger slow cooker, extending the cook time by 30 to 60 minutes and checking frequently near the end so the edges don’t overcook while the center stays gooey.