Easy Crock Pot Fudge Food

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
• In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
• Slowly pour the hot water over the top.
• Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
• Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.

CROCK POT FUDGE

Steps:

• Start with a smaller crock pot. But a larger pot will be fine but may cook a bit faster. Give it a heavy spray of PAM.
• Combine one 14 oz can sweetened condensed milk, two 12 oz bags of chips, and 1 teaspoon vanilla. Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through and then check occasionally. I suggest semisweet or dark chocolate for one bag and butterscotch for the second bag. You may use two bags of chocolate if you wish.
• Prep an 8 by 8 or 9 by 9 dish with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.
• When the fudge combines easily, mix in 3/4 to 1 cup of chopped walnuts if you wish.
• Pour into the prepared pan and smooth. You can add other toppings at this time. Refrigerate until firm (at least 2 hours).
• Remove from pan and cut into serving-size pieces.
• Store in an airtight container. It should be good at room temperature for at least a week. Refrigerated for 2-3 weeks or frozen for up to 3 months.

CROCK POT HOT FUDGE BROWNIES

Steps:

• Spray your crock pot with cooking spray
• Pour your brownie batter in your crock pot, spreading evenly
• In a bowl, combine your chocolate syrup and water and pour over your batter
• Cover and cook on high for 2 1/2 - 3 hours, until the edges are just set
• Take off the lid and let it stand for 30 minutes so the middle can set up
• Serve with your favorite topping

EASY CANNABIS CHOCOLATE FUDGE

Steps:

• Spray 8" x 8" baking pan lightly with cooking oil.
• Put all ingredients into a microwave safe mixing bowl. Cook on high for 5 minutes, stopping to stir once or twice. Stir well. Pour into prepared pan. Cool. Cut into 24 equal sized pieces.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Pour in the milk, butter, and vanilla and mix until just combined.
• Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with optional toppings using any combination equaling out to one cup and press gently into the batter so they stick.
• For the Cocoa fudge mixture, combine sugar and cocoa and sprinkle over the batter in the crock-pot. Pour hot or boiling water over the cocoa powder (do not stir).
• Cover and cook on high for 1 3/4 - 2 1/2 hours or until a toothpick inserted near center of the cake comes out clean. Every slow cooker cooks differently so if your slow cooker runs hot, be sure to check on the batter at 1 hour and then every 20 minutes after that.
• Serve warm with ice cream and top with fruit if desired.

CROCK POT SUGAR-FREE DAIRY FREE FUDGE

Steps:

• Stir coconut milk, chocolate chips, vanilla, stevia and salt in a small 3 or 4 quart crock pot.
• Cover and cook on low 2 hours.
• Uncover, turn off and let sit (no stirring please) for 30 minutes to 1 hour.
• Stir well for 5 minutes until smooth.
• Line a one quart casserole dish with parchment paper and spread mixture in.
• Chill 30 minutes or until firm.

SLOW COOKER HOT FUDGE CHOCOLATE CAKE

Steps:

• Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 8. Spray liner or base and sides of slow cooker with cooking spray; set aside.
• To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt, and whisk to combine.
• Add the milk, oil, vanilla, and stir until just moistened.
• Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer.
• Evenly sprinkle the chocolate chips; set aside.
• To a medium bowl (the same one you already used is fine, just wipe it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder, the boiling water, and whisk to combine.
• Carefully pour the hot cocoa-water mixture over the batter in slow cooker. Do not stir. This mixture turns into hot fudge while the cake bakes; do not stir.
• Cover and cook on high for about 1 1/2 to 2 hours, or until a toothpick inserted into center of cake comes out clean. Start checking at just over one hour to ensure you don't overbake (no raw egg issues to worry about). My cake was done at 90 minutes. All slow cookers vary so cook until cake is done.
• Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow cake to cool momentarily before serving. I recommend serving with ice cream and/or whipped topping or whipped cream.

PEANUT BUTTER FUDGE

Steps:

• Spray an 8X8 baking pan with cooking spray, then line the bottom with waxed paper or parchment paper.
• Place the white chocolate chips and peanut butter in a large mixing bowl (microwave safe bowl).
• Heat in the microwave in 30-second intervals, stirring after each interval, until the white chocolate chips and peanut butter are melted, fully combined and smooth. Then stir in the sweetened condensed milk until fully combined.
• Pour the mixture into the prepared 8X8 baking dish. Refrigerate until the fudge is set (approximately 2-3 hours).
• Once the fudge is fully set, cut into pieces and serve!

OUR 40+ BEST CROCKPOT RECIPES (+SLOW COOKER SLOPPY JOES)

Steps:

• Add all of the ingredients to a crock pot and cook for 4-6 hours on low.
• Serve on buns.