Dump raw miniature marshmallows in the crock pot and 4 other simple items to create a gooey dessert so incredible your friends will be asking for the recipe all week long.

This 5-ingredient slow cooker marshmallow bake is what I make when I want something gooey and over-the-top without babysitting the oven. It starts exactly the way the headline promises: you literally dump raw miniature marshmallows into the bottom of your crock pot, add four more pantry-friendly ingredients, and let the slow cooker turn everything into a warm, scoopable dessert. It reminds me of a cross between a s’mores dip and a cobbler, and it’s perfect for busy nights, potlucks, or those May days when you’re juggling work, kids’ activities, and still want to show up with something everyone will beg you to bring again.

Serve this marshmallow bake warm, scooped straight from the slow cooker into bowls. It’s fantastic topped with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. Add fresh strawberries or sliced bananas on the side if you want something fruity to cut through the richness. For a fun party setup, keep the slow cooker on warm and set out dippers like graham crackers, pretzels, or shortbread cookies so friends can scoop or dip right from the crock pot.

Servings: 8

4 cups raw miniature marshmallows

Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray to help with cleanup.

Pour the raw miniature marshmallows into the bottom of the slow cooker, spreading them into an even layer so they fully cover the base. This should look like a thick, fluffy blanket of marshmallows on the bottom.

Sprinkle the semi-sweet chocolate chips evenly over the layer of marshmallows, trying to distribute them so every scoop will have some chocolate.

In a small bowl or measuring cup, whisk together the heavy whipping cream and the crushed graham crackers until the crumbs are moistened and mostly submerged. This creates a quick, pourable graham-cream mixture that will thicken as it cooks.

Pour the graham cracker and cream mixture evenly over the chocolate and marshmallows in the slow cooker. Do not stir; you want distinct layers that will melt together slowly.

Dot the top with the pieces of unsalted butter, spacing them out so they can melt over the surface and help everything turn glossy and gooey.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the marshmallows are puffed and mostly melted, the chocolate is soft and glossy, and the edges are just starting to caramelize. Avoid lifting the lid in the first hour so the heat stays consistent.

Once melted, use a heat-safe spatula to gently swirl the layers together a few times, creating ribbons of marshmallow, chocolate, and graham throughout without fully mixing it into one uniform sauce.

Turn the slow cooker to WARM and let the dessert sit for 10–15 minutes to slightly thicken. Serve warm, scooped into bowls or enjoyed as a dip with graham crackers or cookies.

Turn off and unplug the slow cooker after serving. Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave, stirring every 20–30 seconds until warm and gooey again.

To cut the sweetness a bit, you can swap half of the semi-sweet chocolate chips for dark chocolate chips or chopped dark chocolate. For a peanut butter twist, add 1/2 cup of peanut butter chips or drizzle 1/4 cup warmed peanut butter over the top before cooking. If you love texture, stir an extra 1/4 cup of crushed graham crackers into the dessert right before serving for a little crunch. You can also add 1/2 teaspoon of vanilla extract or a pinch of flaky sea salt to the cream mixture to balance the flavors. For a campfire vibe, use milk chocolate chips instead of semi-sweet and lightly toast a few extra marshmallows under the broiler on a baking sheet, then place them on top of each serving. Food safety tips: Always cook this on LOW, not on the keep-warm setting, so the mixture heats evenly and reaches a safe temperature. Avoid leaving the slow cooker on warm for more than 2 hours after cooking; after that, transfer leftovers to the fridge. Do not leave the dessert sitting at room temperature for more than 2 hours total, especially if it has been scooped into bowls for a party. Reheat leftovers only once for best quality and safety, and discard if they have an off smell or appearance.