Toss solid unwrapped milk chocolate eggs in the slow cooker with 2 other ingredients to create a dessert so incredibly delicious your family will be begging for more.

This 3-ingredient slow cooker Easter dessert is what I make when I’m juggling work, kids’ activities, and still want something fun and a little over-the-top for the holiday. You literally toss solid unwrapped milk chocolate eggs into the slow cooker with just two more ingredients, walk away, and come back to a rich, silky chocolate fondue-style dessert that everyone can customize in their own bowl. It feels special and festive, but it’s honestly easier than making a boxed brownie mix. Perfect for using up those extra chocolate eggs after the Easter baskets have been picked over.

Serve this warm chocolate dessert in small bowls or mugs and top with whipped cream, mini marshmallows, or crushed cookies if you have them on hand. It’s amazing poured over vanilla ice cream or store-bought pound cake for a quick sundae situation. I also like to set it out as a dip with strawberries, banana slices, pretzels, and graham crackers so everyone can build their own treat. A cup of coffee or a cold glass of milk on the side balances all that chocolatey goodness.

Servings: 6

2 cups solid unwrapped milk chocolate eggs (about 10–12 ounces)

Place the solid unwrapped milk chocolate eggs in an even layer on the bottom of your slow cooker. They should cover most of the base in a single layer for even melting.

Pour the heavy cream evenly over the chocolate eggs, making sure most of them are at least partially submerged in the cream.

Add the vanilla extract directly to the cream and chocolate in the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the chocolate eggs are completely melted and the mixture looks glossy around the edges. Avoid lifting the lid during the first hour to keep the heat consistent.

Once the chocolate has mostly melted, remove the lid and whisk the mixture thoroughly until it’s completely smooth and silky, with no visible chunks of chocolate eggs remaining.

If the mixture seems a little too thick for your liking, whisk in an extra splash of heavy cream, 1 tablespoon at a time, until it reaches your desired spoonable or pourable consistency.

Turn the slow cooker to WARM and serve the chocolate dessert straight from the crock, stirring occasionally to keep it smooth. Ladle into bowls or mugs, or use as a warm dip for fruit, cookies, and other dippers.

Turn off the slow cooker after serving. Leftovers can be cooled, refrigerated in an airtight container, and gently reheated on LOW or in short bursts in the microwave, stirring frequently.

For a mocha twist, replace 1/4 cup of the heavy cream with strong brewed coffee or espresso and stir it in with the vanilla. If you like a little texture, fold in 1/2 cup of chopped nuts (like pecans or almonds) after the chocolate has fully melted. You can also swap the vanilla for 1/2 teaspoon peppermint extract for a mint-chocolate version, or add 1/2 teaspoon ground cinnamon and a pinch of cayenne for a subtle Mexican hot chocolate vibe. If you only have a mix of milk and dark chocolate eggs, go ahead and toss them all in; just taste at the end and add a teaspoon or two of sugar if it’s not sweet enough for your crew. To lighten it up slightly, you can use half-and-half instead of heavy cream, but keep in mind the dessert will be a bit thinner and less rich. For make-ahead prep on a busy holiday, you can add the chocolate eggs and cream to the slow cooker insert, cover, and refrigerate up to a day ahead; when you’re ready, set the insert in the base, add the vanilla, and cook as directed.