Toss uncooked broken animal crackers in the pot and 2 other pantry staples to get a sweet so delicious your friends will be begging for more.

This easy 3-ingredient slow cooker summer cracker dessert is one of those toss-it-in-and-let-it-go treats that’s perfect for busy family days. You start with uncooked broken animal crackers right in the bottom of the slow cooker, then add just two simple pantry staples to turn them into a warm, gooey, shareable sweet that tastes like a cross between a cookie bar and a cobbler topping. It’s a fun way to use up the odds and ends at the bottom of the cracker box, and it’s simple enough that kids can help with the measuring and stirring.

Serve this dessert warm right out of the slow cooker, scooped into small bowls. It’s especially good topped with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the nooks and crannies of the crackers. For a little freshness, add sliced strawberries, peaches, or a handful of berries on the side. A glass of cold milk for the kids or a cup of coffee for the grown-ups makes it feel like a cozy little treat after a cookout or an easy weeknight dinner.

Servings: 6

4 cups uncooked broken animal crackers

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Add the uncooked broken animal crackers to the bottom of the slow cooker, spreading them into an even layer so they cover the base. It’s fine if there are different sizes and shapes; that adds texture.

In a small bowl or measuring cup, stir together the sweetened condensed milk and melted butter until they are fully combined and smooth.

Pour the sweetened condensed milk and butter mixture evenly over the layer of broken animal crackers, trying to cover as much of the surface as possible. Gently tap the slow cooker insert or use a spoon to nudge the liquid so it seeps down between the crackers.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the edges look set and lightly golden and the center is bubbly and thickened. Avoid lifting the lid during the first 90 minutes so the dessert can set properly.

Once cooked, turn off the slow cooker and let the dessert sit, covered, for about 15 to 20 minutes to firm up slightly. This rest time helps it set into a scoopable, bar-like texture instead of being too runny.

Scoop the warm dessert into bowls and serve as is, or top with ice cream, whipped cream, or fresh fruit. Store any leftovers in a covered container in the refrigerator for up to 3 days and reheat gently in the microwave before serving.

For picky eaters, you can mix in a small handful (about 1/4 cup) of mini chocolate chips or butterscotch chips over the crackers before pouring on the sweetened condensed milk mixture—just keep the total add-ins modest so it still feels like a simple 3-ingredient base. If you’d like a little extra flavor without changing the ingredient list, sprinkle a pinch of salt over the top before cooking to balance the sweetness, or stir a splash of vanilla into the condensed milk and butter. For a slightly firmer, more bar-like texture, cook closer to the 2 1/2 hour mark and allow a longer resting time with the lid off so steam can escape. If you need to make this dessert dairy-free, you can use dairy-free animal-style cookies, coconut-based sweetened condensed milk, and a plant-based butter, but keep in mind textures may vary slightly. Food safety tips: Always melt butter gently, either in the microwave in short bursts or on the stovetop over low heat, to avoid scorching. Make sure your slow cooker insert is clean and intact before starting, and avoid leaving the finished dessert sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container so they cool evenly. When reheating, warm only the portion you plan to serve and heat until steaming hot throughout.