Dump a jar of creamy peanut butter in the pot and 2 other ingredients to get a sweet treat so delicious your family will be begging for more.

This little slow cooker sweet is the kind of recipe you pull out when the grandkids are on their way and you don’t have the time—or the energy—for fussy candy thermometers. It’s just a jar of creamy peanut butter and two pantry staples, dumped into the crock and left alone until it turns into a glossy, nutty confection that tastes like a cross between peanut butter fudge and an old-fashioned church-basement bar. I first started making this when our rural grocery store cut back its bakery case; folks still wanted something special after Sunday supper, and this three-ingredient wonder became a regular request. It’s simple, cozy, and so dependable that your family will be circling the kitchen, begging for another piece before it’s even cooled.

Serve these peanut butter squares on a small dessert plate with a glass of cold milk, hot coffee, or black tea. They’re rich, so a little goes a long way—cut them small and pile them on a pretty platter for potlucks or holiday trays. They pair nicely with something fruity on the side, like sliced apples or grapes, to balance the sweetness. If you’re serving after a hearty Midwestern meal—think pot roast, meatloaf, or a big ham—this candy makes a simple, satisfying finish without a lot of last-minute fuss.

Servings: 24 small squares

1 (16-ounce) jar creamy peanut butter

Set a small to medium slow cooker (about 3 to 4 quarts) on LOW. Make sure the crock is completely dry.

Dump the entire jar of creamy peanut butter into the bottom of the slow cooker. It should look like a big mound of thick, smooth nut butter sitting in the pot.

Pour the sweetened condensed milk over the peanut butter, scraping the can so you get every bit.

Add the vanilla extract on top. Do not stir yet.

Cover the slow cooker with the lid and cook on LOW for 15 minutes to let the peanut butter warm and soften.

After 15 minutes, remove the lid and stir the mixture slowly with a sturdy heatproof spatula or wooden spoon until the peanut butter and sweetened condensed milk are mostly combined.

Cover again and continue cooking on LOW for another 30 to 45 minutes, stirring every 10 to 15 minutes, until the mixture is thick, glossy, and very smooth. It should fall off the spoon in a slow ribbon, not in thin drips.

Once the mixture is fully blended and pulls slightly away from the sides of the crock as you stir, turn off the slow cooker and unplug it.

Line an 8x8-inch baking pan with parchment paper or foil, leaving some overhang on two sides to help lift the candy out later. Lightly grease the lining if you like, to make cutting easier.

Carefully pour or scrape the hot peanut butter mixture into the prepared pan, spreading it into an even layer with the spatula.

Let the pan sit at room temperature until it cools to just warm, then move it to the refrigerator and chill until firm, at least 2 hours or overnight for the cleanest slices.

Once fully chilled and set, lift the slab out of the pan using the parchment or foil overhang. Place on a cutting board and cut into small squares with a sharp knife.

Store the peanut butter confection in an airtight container, with parchment or wax paper between layers, in the refrigerator for up to 1 week. Let pieces sit at room temperature for a few minutes before serving for the best texture.

For a saltier, old-time candy-shop flavor, sprinkle a light pinch of flaky sea salt over the top of the warm mixture in the pan before chilling. If your family loves a bit of crunch, stir in 1/2 to 3/4 cup of chopped roasted peanuts after the mixture is smooth and glossy in the slow cooker, then spread into the pan as directed. You can also swirl in a handful of mini chocolate chips on top right after you pour it into the pan—press them down gently so they set in place. For a stronger vanilla note, increase the vanilla extract to 1 1/2 teaspoons; for a milder flavor, reduce it to 1/2 teaspoon. Food safety tips: Always use a clean, dry slow cooker insert; any leftover moisture can affect texture and safety. Keep the heat on LOW only—HIGH can cause scorching and uneven heating. Stir regularly so nothing sticks and burns on the bottom. Because this confection is rich and dairy-based (from the sweetened condensed milk), store it refrigerated and avoid leaving it at room temperature for more than 2 hours, especially in warm weather. If you need to transport it to a potluck, keep it in a cooler with ice packs until serving time, then return leftovers to the refrigerator as soon as you’re home.