Put uncooked mini marshmallows in the slow cooker and 4 other ingredients to get a dish so delicious your husband will be begging for more.

This 5-ingredient slow cooker summer marshmallow treat is what I reach for when I want something fun and sweet without heating up the whole kitchen. You literally start by dumping uncooked mini marshmallows straight into the bottom of the slow cooker, add four pantry-friendly ingredients, and let the heat do the magic while you go live your life. The result is a warm, gooey, s’mores-inspired dessert dip that my husband will hover over with a spoon, asking if there’s more. It has all the flavors of a campfire treat, but in an easy, hands-off slow cooker version that fits perfectly into a busy weeknight or casual backyard get-together.

Serve this slow cooker marshmallow treat warm, straight from the crock on the “keep warm” setting, with a platter of dippers: graham crackers, vanilla wafers, pretzels, sliced apples, or strawberries. It’s great next to a bowl of fresh summer berries or a simple fruit salad to balance the sweetness. For a fun dessert board, surround the slow cooker with different cookies and chopped chocolate bars so everyone can build their own little s’mores bites. A pitcher of iced coffee, cold brew, or lemonade makes a nice contrast to the rich, gooey dip.

Servings: 8

4 cups mini marshmallows (uncooked, divided)

Lightly coat the inside of a 3- to 4-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Spread 3 cups of the mini marshmallows in an even layer over the bottom of the slow cooker. This should look like a fluffy, white blanket covering the entire base.

Sprinkle the chocolate chips evenly over the marshmallows, followed by 3/4 cup of the crushed graham crackers, reserving the remaining 1/4 cup for topping.

In a small bowl or liquid measuring cup, whisk together the heavy cream and vanilla extract until combined, then drizzle this mixture evenly over the marshmallow, chocolate, and graham cracker layers.

Cover the slow cooker with the lid and cook on LOW for 1 to 1 1/2 hours, or until the marshmallows are puffed and mostly melted and the chocolate is soft. Do not stir during this time; just let everything melt and mingle.

Once melted, gently swirl the mixture with a heat-safe spatula or spoon to create a marbled, gooey blend of marshmallow and chocolate. Avoid overmixing so you keep some pockets of pure marshmallow and chocolate.

Sprinkle the remaining 1 cup mini marshmallows and the reserved 1/4 cup crushed graham crackers over the top. Cover and cook on LOW for an additional 10 to 15 minutes, just until the marshmallows on top are soft and slightly puffed.

Switch the slow cooker to the WARM setting. Serve the marshmallow treat straight from the crock with graham crackers, cookies, pretzels, or fresh fruit for dipping. Keep the lid slightly ajar if too much condensation builds up on top.

For a peanut butter twist, swirl 1/4 cup creamy peanut butter into the melted mixture when you first stir it, then top as directed. For a more classic campfire s’mores flavor, swap half of the semi-sweet chocolate chips for milk chocolate chips. If you want something a bit lighter, use half mini marshmallows and half mini marshmallow bits to reduce the overall goo factor slightly, and serve with plenty of fresh fruit. You can also use cinnamon graham crackers or chocolate graham crackers for a different flavor spin. If your slow cooker tends to run hot, check at the 45-minute mark so the marshmallows don’t scorch around the edges; every slow cooker is a little different. Always handle the slow cooker insert with oven mitts, as it gets very hot, and keep the cord and appliance away from the edge of the counter if kids are around. Turn the slow cooker off and unplug it once you’re done serving so the sugars don’t overcook and harden. Leftovers should be cooled, transferred to an airtight container, and refrigerated; reheat gently in the microwave in short bursts, stirring between each, until warm and smooth again.