This little slow cooker marshmallow dessert is the kind of thing you throw together on a busy afternoon and then forget about until the house smells like a candy shop. It uses just four pantry staples—fluffy mini marshmallows, sweetened condensed milk, vanilla, and a touch of butter—to make a gooey, scoopable treat that tastes like the topping from an old-fashioned church potluck dessert. It reminds me of the way our Midwestern church ladies could turn a few simple ingredients into something everyone lined up for, kids and grown-ups alike.
Serve this warm and gooey, scooped into small bowls. It’s wonderful over vanilla ice cream, spooned onto graham crackers like a lazy-day s’more, or drizzled over brownies or pound cake. A few salted peanuts, crushed pretzels, or chocolate chips on top give a nice bit of crunch and balance the sweetness. Keep portions small—it’s rich—and offer coffee, cold milk, or unsweetened tea alongside to cut through all that marshmallow goodness.
Slow Cooker Marshmallow Spoon DessertServings: 8
Ingredients
6 cups mini marshmallows
1 can (14 ounces) sweetened condensed milk
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin film of butter to help prevent sticking.
Scatter the mini marshmallows evenly over the bottom of the slow cooker so they form a fluffy, even layer.
In a small bowl or measuring cup, stir together the sweetened condensed milk and vanilla extract until well combined.
Drizzle the sweetened condensed milk mixture evenly over the marshmallows, trying to cover as much of the surface as you can.
Dot the top with the small pieces of butter, spacing them out so they can melt down into the marshmallows.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, until the marshmallows are very soft and mostly melted around the edges. Do not cook on HIGH, as the sugar can scorch easily.
Once the marshmallows look melted and gooey around the sides, gently stir the mixture with a heat-safe spatula until everything is smooth and combined. If there are still a few visible marshmallow pieces, that’s fine—they’ll give you some texture.
If needed, cover and cook on LOW for another 15 to 30 minutes, checking and stirring once, just until the mixture is fully melted and silky. Avoid overcooking, which can cause the sugars to brown too much or burn.
Turn off the slow cooker and let the dessert sit uncovered for about 10 minutes to thicken slightly before serving. Serve warm, scooped into small bowls or over ice cream.
Keep the slow cooker on the WARM setting for serving for up to 1 to 2 hours, stirring occasionally so the mixture stays smooth. Turn off and refrigerate leftovers once cooled.
Variations & Tips
For a chocolate twist, stir in 1/2 to 3/4 cup chocolate chips during the final 15 minutes of cooking and mix until melted and smooth. To give it a s’mores flavor, sprinkle in 1/2 cup crushed graham crackers right before serving and top with a few extra mini marshmallows. For a nutty version, fold in 1/2 cup chopped toasted pecans or peanuts after the mixture is smooth. You can also add 1/4 teaspoon almond or maple extract in place of some of the vanilla for a different flavor note. If you prefer a little less sweetness, serve smaller portions and pair with unsweetened whipped cream or plain Greek yogurt on the side. Food safety tips: Always cook on LOW for this recipe; the high sugar content can burn quickly on HIGH and create hot spots. Use a slow cooker in good working condition and keep the lid on while cooking to maintain even temperature. Once the dessert has been on the WARM setting for 1 to 2 hours, turn off the slow cooker and allow it to cool, then refrigerate leftovers in a covered container within 2 hours. Reheat leftovers gently in the microwave or on LOW in the slow cooker, stirring often, and discard if any off-odors or unusual textures develop.
