Put whole unbroken graham crackers in the pot and 5 other ingredients to get a dish so delicious your husband will be begging for more!

This 6-ingredient slow cooker Arbor Day dessert is the kind of simple, cozy treat that makes the whole house smell like a hug. Whole, unbroken graham crackers form the base—no crushing, no fuss—then get soaked in a creamy, chocolatey mixture that turns them into soft, layered pudding bars. It’s the kind of set-it-and-forget-it dessert you can assemble in minutes before heading outside to plant a tree with the kids, then come back to something warm and comforting that your husband (and everyone else) will be begging for more of.

Serve this dessert warm, scooped out of the slow cooker like a pudding cake, or let it cool slightly so you can cut it into soft squares. A dollop of whipped cream or a scoop of vanilla ice cream on top makes it extra special. Fresh berries are lovely on the side if you want something bright and tart to balance the sweetness. It pairs nicely with coffee for the grown-ups and cold milk or hot cocoa for the kids, especially after a day of outdoor Arbor Day activities.

Servings: 8

12 whole unbroken graham cracker sheets

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking.

Lay the whole unbroken graham crackers in a single, snug layer on the bottom of the slow cooker. Break a few only as needed to cover the entire bottom, but keep as many crackers whole as possible so they form a solid base.

In a medium saucepan over low heat, whisk together the whole milk and sweetened condensed milk until warm but not boiling, about 3 to 5 minutes. Stir often so the milk doesn’t scorch.

Add the chocolate chips to the warm milk mixture and whisk gently until the chocolate is completely melted and the mixture is smooth and glossy. Remove the pan from the heat and let it cool for about 5 minutes so it is warm but not hot.

In a separate medium bowl, lightly beat the eggs with the vanilla extract until well combined.

Slowly drizzle about 1/2 cup of the warm chocolate mixture into the beaten eggs while whisking constantly. This tempers the eggs so they don’t scramble. Once combined, slowly whisk the tempered egg mixture back into the saucepan with the remaining chocolate mixture until smooth.

Carefully pour the chocolate custard mixture evenly over the whole graham crackers in the slow cooker, making sure every cracker gets moistened. Gently press down with the back of a spoon if any crackers float up, so they are mostly submerged.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the custard is set around the edges and just slightly wobbly in the center, like a soft pudding. Avoid lifting the lid in the first 2 hours so the dessert can set properly.

Once done, turn off the slow cooker and let the dessert rest, covered, for 15 to 20 minutes. This helps it firm up slightly and makes it easier to scoop or slice.

Serve warm, scooped into bowls or cut into soft squares. Spoon any extra chocolate custard from the bottom of the slow cooker over the top of each serving.

For picky eaters, you can swap the semi-sweet chocolate chips for milk chocolate chips to make the dessert a bit sweeter and milder. If your family loves peanut butter, swirl 1/3 cup creamy peanut butter into the warm chocolate mixture before tempering the eggs. For a fun Arbor Day twist, sprinkle a handful of chopped nuts (like pecans or walnuts) over the graham crackers before pouring on the custard, to give it a little crunch that feels like a nod to the trees you’re celebrating. You can also add a teaspoon of cinnamon to the chocolate mixture for a warm, spiced flavor. If you need it a bit lighter, use 2% milk instead of whole milk, but the texture will be slightly less rich. To make cleanup easier, you can line the slow cooker with a slow-cooker liner or a sheet of parchment, but still lightly grease it so the dessert releases cleanly. For food safety, temper the eggs exactly as described so they blend smoothly into the warm chocolate without scrambling. Do not use raw, unpasteurized eggs. Make sure the dessert reaches at least 160°F in the center (you can check with an instant-read thermometer) to ensure the eggs are fully cooked. Refrigerate leftovers within 2 hours of cooking, store them covered in the fridge for up to 3 days, and reheat gently in the microwave or enjoy chilled like a soft chocolate pudding bar.