Toss these tree-shaped gummies in the slow cooker with 2 other ingredients to get a treat so delicious your family will be begging for more!

This 3-ingredient slow cooker forest fudge is one of those fun, low-effort treats that feels a little magical—especially if you’ve got kids (or coworkers) who light up at anything colorful and cute. The idea started when I had a half-bag of tree-shaped gummies left after decorating holiday cookies and didn’t want them to go stale. Tossing them in the slow cooker with chocolate and sweetened condensed milk turns them into a rich, chewy fudge with surprise pockets of gummy trees in every bite. It’s the kind of set-it-and-forget-it dessert you can throw together between meetings and have ready by the time everyone’s home and asking what’s for dessert.

Serve the forest fudge chilled and cut into small squares—this stuff is rich. I like to pile the pieces onto a wooden board or a simple white platter so the green tree gummies really pop. It pairs perfectly with a glass of cold milk for kids, or coffee and hot cocoa for adults. For a party, set it out alongside a bowl of extra tree-shaped gummies and maybe some salty snacks like pretzels or popcorn; the sweet-salty combo keeps everyone going back for “just one more” piece. It also travels well in a lidded container, so it’s great for potlucks, office treats, or gifting in little tins.

Servings: 16

2 cups green tree-shaped gummy candies

Lightly grease the inside of a small slow cooker (2–4 quart) with nonstick spray or a thin layer of butter to help the fudge release easily.

Scatter the green tree-shaped gummy candies evenly over the bottom of the slow cooker so they form a single, mostly even layer. They should look like a forest floor of gummy trees.

Pour the chocolate chips on top of the gummies, spreading them out so they cover the candies as much as possible.

Drizzle the entire can of sweetened condensed milk evenly over the chocolate chips. Do not stir yet; letting everything heat gently in layers helps keep the gummies from melting too fast into one big blob.

Cover the slow cooker with the lid and cook on LOW for 1 to 1 1/2 hours. Avoid lifting the lid in the first hour so the mixture can melt evenly. The chocolate is ready when it looks glossy and soft all the way through.

Once melted, turn off the slow cooker and quickly but gently stir the mixture with a heat-safe spatula, folding from the bottom up. The goal is to swirl the softened tree-shaped gummies through the fudge without completely breaking them down, so you still get visible bits and chewy pockets.

Line an 8x8-inch (or similar) baking pan with parchment paper, leaving some overhang on the sides to help lift the fudge out later. Lightly coat the parchment with nonstick spray if you want extra insurance against sticking.

Scrape the warm fudge mixture into the prepared pan, pressing it into an even layer with the spatula. If any tree gummies peek through the top, gently press them down so they’re mostly embedded but still visible for a fun look.

Let the fudge cool at room temperature for about 30 minutes, then transfer the pan to the refrigerator and chill for at least 2 hours, or until completely firm.

Once set, lift the fudge out of the pan using the parchment overhang and place it on a cutting board. Use a sharp knife to cut into small squares (about 16–25 pieces, depending on how big you like them). Wipe the knife with a warm, damp cloth between cuts for cleaner edges.

Store the forest fudge in an airtight container in the refrigerator for up to 1 week. For the best texture, let pieces sit at room temperature for 5–10 minutes before serving so the chocolate softens slightly while the gummy trees stay chewy.

Try using a mix of milk chocolate and semi-sweet chocolate chips for a slightly sweeter fudge, or swap in dark chocolate if your family loves a deeper cocoa flavor. If you only have multi-colored tree-shaped gummies, those will work too—they’ll just give your fudge a more playful, confetti-style look. For extra texture, you can fold in 1/2 cup of chopped nuts (like walnuts or pecans) after everything is melted, just before spreading the fudge into the pan. If your slow cooker runs hot, check the chocolate at the 45-minute mark to prevent scorching, and always keep it on LOW—high heat can burn chocolate and completely liquefy the gummies into the mixture. To avoid steam dripping into the fudge, you can place a clean kitchen towel under the lid while it cooks, making sure the towel edges are well away from the heating element. Always use oven mitts when handling the slow cooker insert, as it will be very hot, and keep kids away from the cooker while it’s on. Let the fudge cool and chill fully before cutting so it slices cleanly and stays food-safe; avoid leaving it out at room temperature for more than 2 hours, especially in a warm kitchen.