Put white chocolate chips in the slow cooker and 3 other ingredients to get a dessert so delicious your friends will be begging for more!

This 4-ingredient slow cooker white chocolate dessert is one of those throw-it-in-and-walk-away recipes that feels almost too easy for how fancy it tastes. It starts with a layer of white chocolate chips in the bottom of your slow cooker, then just three more simple ingredients transform it into a creamy, scoopable white chocolate fudge pudding that your friends will absolutely hover over at parties. I came up with this on a busy weeknight when I wanted something special without babysitting the oven, and it’s become my go-to when I need a low-stress, high-reward dessert that basically makes itself while I’m answering emails or helping with homework.

Serve this warm white chocolate slow cooker dessert in small bowls or ramekins, scooped straight from the crock. It’s amazing topped with a scoop of vanilla or strawberry ice cream, a handful of fresh berries, or a drizzle of caramel sauce. For a little crunch, add crushed graham crackers or shortbread cookies on top right before serving. It also pairs really well with coffee or a glass of cold milk, and if you’re hosting, a small dessert wine or a mug of hot cocoa makes it feel extra cozy.

Servings: 8

2 cups white chocolate chips

Lightly grease the inside of your slow cooker with a thin layer of butter or nonstick cooking spray to help with cleanup.

Pour the white chocolate chips into the bottom of the slow cooker, spreading them into an even layer so they melt consistently.

In a medium bowl or large measuring cup, whisk together the heavy whipping cream, sweetened condensed milk, and vanilla extract until smooth and well combined.

Pour the cream mixture evenly over the white chocolate chips in the slow cooker, but do not stir yet. Let the heat start melting the chips from underneath.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, until the white chocolate chips are mostly melted and the mixture looks thick around the edges.

Remove the lid and gently whisk or stir the mixture until completely smooth and creamy, making sure to scrape along the bottom and sides so no chocolate sticks or scorches.

Once smooth, continue to cook on LOW, uncovered, for another 15 to 30 minutes, stirring once or twice, until the dessert has thickened to a rich, pudding-like consistency that coats the back of a spoon.

Turn off the slow cooker. Let the dessert sit for about 10 to 15 minutes with the lid slightly ajar to cool and thicken a bit more; it will firm up as it stands.

Scoop the warm white chocolate dessert into small bowls and serve right away, or keep it on the WARM setting for up to 1 hour, stirring occasionally to prevent a skin from forming on top.

For a fun twist, stir in 1/2 to 1 cup of add-ins after the mixture is smooth and thick: chopped strawberries, raspberries, or dried cranberries add a fruity pop; crushed sandwich cookies, graham crackers, or pretzels give it some crunch and balance the sweetness. You can swap the vanilla extract for 1 teaspoon of almond extract or 1 to 2 tablespoons of amaretto or Irish cream (added at the end of cooking) for a grown-up version. If you prefer a lighter texture, whisk in an extra 1/2 cup of heavy cream at the end until it reaches your ideal consistency. For a layered effect, spoon the finished dessert over a base of crushed cookies in each serving dish. Food safety tips: Always cook this on LOW, not on the KEEP WARM setting, to bring the dairy up to a safe temperature. Avoid leaving the dessert in the slow cooker on WARM for more than 2 hours total. Once everyone has been served and leftovers have cooled to room temperature (no longer than 1 to 2 hours), transfer them to an airtight container and refrigerate within 2 hours of cooking. Reheat leftovers gently in the microwave in short bursts, stirring often, until just warm—overheating can cause the white chocolate to separate or scorch.