This little slow cooker dessert is what I make when the grandkids pile into the house after a day outside and I don’t want to fuss with a real campfire. It tastes like those sticky-sweet campfire treats we grew up on, only easier and safer, and it all starts by throwing a whole bag of fluffy white marshmallows right into the crock. With just three more pantry ingredients, they melt down into a gooey, toasty-tasting chocolate-peanut butter pudding of sorts, perfect for spooning into bowls. It’s the kind of simple, no-bake, no-egg Midwestern comfort that makes the kitchen smell like a church potluck and has the little ones begging for seconds.
Serve this warm straight from the slow cooker, spooned into small bowls or sturdy mugs so everyone can hold it like a campfire treat. A handful of graham cracker pieces on top gives that classic campfire crunch, and a scoop of vanilla ice cream or a dollop of whipped topping turns it into a company-worthy dessert. Offer extra graham crackers on the side for dipping, and maybe a little bowl of salted peanuts for the grown-ups who like a sweet-and-salty bite. It’s rich, so keep portions modest and let folks come back for more if they like.
Slow Cooker Campfire Marshmallow DessertServings: 8
Ingredients
1 (10–12 oz) bag fluffy white marshmallows (regular size, not mini)
1 (12 oz) bag semi-sweet chocolate chips
1/2 cup creamy peanut butter
8 full graham cracker sheets, broken into bite-size pieces, plus extra for serving if desired
Directions
Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray to help with cleanup.
Pour the entire bag of fluffy white marshmallows into the bottom of the slow cooker, spreading them into an even layer so they cover the bottom completely. They should look like a big, soft pile of cylinders when you’re done.
Sprinkle the chocolate chips evenly over the marshmallows so they form a second layer.
Dollop the creamy peanut butter over the chocolate chips in several spoonfuls, then gently spread it a bit with the back of the spoon so it’s not all in one spot.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the marshmallows are mostly melted and puffed, the chocolate chips are glossy and soft, and everything looks gooey around the edges. Avoid lifting the lid too often so the heat stays in.
Once melted, turn the slow cooker to WARM. Using a heat-safe spatula, gently stir the marshmallows, chocolate, and peanut butter together until you have a thick, swirled, gooey mixture. It doesn’t have to be perfectly smooth—streaks are fine and look pretty.
Scatter the broken graham cracker pieces over the top and lightly fold them in just until they’re coated but not completely broken down. You want some chunks left for texture.
Let the mixture sit on WARM, covered, for about 5 to 10 minutes so the graham crackers soften slightly but still hold some crunch.
Spoon the warm campfire dessert into small bowls or mugs. Serve right away with extra graham crackers on the side for dipping, if you like.
Variations & Tips
For a nut-free version, simply leave out the peanut butter and replace it with 1/3 cup heavy cream or half-and-half drizzled over the chocolate chips before cooking; this will help everything melt into a smooth, spoonable sauce. You can also use sunflower seed butter or another seed spread in place of peanut butter for those with peanut allergies. Swap the semi-sweet chocolate chips for milk chocolate if you like things a little sweeter, or dark chocolate if you prefer a deeper, less sugary flavor. Stir in a handful of chopped nuts or pretzel pieces at the end instead of (or along with) the graham crackers for extra crunch. For a fruit twist, fold in a cup of sliced strawberries or bananas right before serving, but keep in mind very juicy fruit will thin the mixture. If your slow cooker runs hot, start checking around 1 hour so the marshmallows don’t scorch around the edges; you want them melted and puffy, not browned or burned. Always handle the crock and lid carefully with oven mitts, as they get very hot. Keep children away from the hot slow cooker and hot marshmallow mixture, since melted sugar can cause burns. Refrigerate leftovers in a covered container within 2 hours of cooking, and reheat gently in the microwave in short bursts, stirring in between, until warm and gooey again.
