12 Indulgent Slow Cooker Dessert Recipes Worth Saving

Slow cookers make dessert prep much easier since you can mix everything in one pot. These recipes focus on rich flavors that feel special but do not require constant watching. You will see options that work for different tastes and skill levels. They are all worth trying when you want something sweet without extra effort.

Helpful Tips Before You Start

Slow cookers create rich desserts with minimal effort, but a few adjustments help them turn out consistently.

Choose the Right Size Cooker

Most of these recipes work best in a 4 to 6 quart model. A cooker that is too large can cause thin or uneven results.

Line the Crock

Place a sheet of parchment paper or a slow cooker liner inside before adding batter or dough. This prevents sticking and makes serving much easier.

Keep the Lid On

Avoid lifting the lid during cooking. Each time it opens, heat escapes and adds extra time to the recipe.

Check Doneness at the Minimum Time

Insert a toothpick into cakes or brownies to test. It should come out with a few moist crumbs rather than wet batter.

Rest Before Serving

Turn the slow cooker off and let the dessert sit for 10 minutes. This helps it set and makes slicing cleaner.

Slow Cooker Triple Chocolate Fudge Brownies

This slow cooker recipe turns basic ingredients into thick, fudgy brownies packed with three kinds of chocolate. The gentle heat produces a moist center with slightly set edges, making it an easy choice for weeknight treats or casual gatherings.

The brownies taste best warm, when the chocolate pieces are still soft. They deliver intense cocoa flavor balanced by sweet pockets of melted milk and white chocolate.

Slow Cooker Triple Chocolate Fudge Brownies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Measuring Cups

Ingredients

  

• ½ cup butter, melted
• 1 cup semisweet chocolate chips, divided
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ⅓ cup cocoa powder
• ¼ teaspoon salt
• ½ cup milk chocolate chips
• ¼ cup white chocolate chips

Instructions

 

• Lightly grease the inside of the slow cooker. In a mixing bowl, stir together the melted butter, sugar, eggs, and vanilla until smooth.
• Add the flour, cocoa powder, and salt to the wet mixture and stir until just combined. Fold in ¾ cup of the semisweet chocolate chips.
• Pour the batter into the prepared slow cooker and spread it evenly. Sprinkle the remaining ¼ cup semisweet chocolate chips, the milk chocolate chips, and the white chocolate chips over the top.
• Cover and cook on low for 2½ to 3 hours, until the edges look set but the center still has a slight give. Turn off the slow cooker and let the brownies rest for 15 minutes before serving.

Notes

For the best fudgy texture, check the brownies at the 2½-hour mark and avoid overcooking. Leftovers keep well in an airtight container at room temperature for up to two days and can be warmed briefly in the microwave to restore softness.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups

Slow Cooker Caramel Apple Pecan Crisp

This slow cooker caramel apple pecan crisp layers tender spiced apples with a ribbon of caramel and a crunchy oat pecan topping. It works well for weeknight desserts or casual gatherings when you want a warm fruit crisp without turning on the oven.

The finished dish offers soft apples beneath a lightly sweetened, buttery crust that stays crisp enough to scoop cleanly. The pecans add a gentle crunch that balances the gooey caramel.

Slow Cooker Caramel Apple Pecan Crisp

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 4 medium apples, peeled, cored, and sliced
• 1/2 cup caramel sauce
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 cup chopped pecans
• 4 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

 

• Place the sliced apples directly into the slow cooker insert.
• Drizzle the caramel sauce over the apples and sprinkle with the cinnamon.
• In a mixing bowl, stir together the oats, flour, brown sugar, pecans, salt, and melted butter until the mixture forms moist clumps.
• Scatter the oat mixture evenly over the apples without pressing it down.
• Cover the slow cooker and cook on low until the apples soften and the topping sets.

Notes

Leave the lid on for the full cooking time so steam does not make the topping soggy. If the apples release a lot of juice, tilt the lid slightly for the last portion of cooking to let excess moisture escape. Leftovers keep well in the refrigerator and reheat nicely in the microwave with a fresh spoonful of caramel drizzled on top.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Peanut Butter Molten Lava Cake

This slow cooker peanut butter molten lava cake creates a moist chocolate base with a warm, flowing peanut butter center. It suits weeknight cravings or casual gatherings when you want a hands-off dessert that still feels special.

The texture combines a soft cake layer with a rich, spoonable peanut butter sauce that forms underneath during cooking. Serve it warm with a scoop of vanilla ice cream for contrast.

Slow Cooker Peanut Butter Molten Lava Cake

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Whisk

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup creamy peanut butter
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter chips
• 1 cup boiling water

Instructions

 

• In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
• In a separate bowl, stir the milk, peanut butter, vegetable oil, and vanilla extract until the peanut butter is mostly smooth.
• Pour the wet mixture into the dry ingredients and stir just until a thick batter forms with no large streaks of flour remaining.
• Lightly grease the insert of a slow cooker and spread the batter evenly across the bottom.
• Sprinkle the peanut butter chips over the surface of the batter in an even layer.
• Carefully pour the boiling water over the top without stirring. Cover and cook on high for 2 hours until the cake looks set around the edges but still has a soft, saucy center.

Notes

Check the cake at the 1 hour 45 minute mark since slow cookers vary. If you prefer a stronger peanut butter taste, swap half the chips for an extra spoonful of creamy peanut butter dolloped on top before adding the water. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Whisk

Slow Cooker Spiced Pumpkin Bread Pudding with Bourbon Sauce

This slow cooker version of spiced pumpkin bread pudding keeps things simple while delivering a warm, custardy dessert. It suits holiday dinners or quiet evenings when you want a low-effort treat that still feels special.

The finished dish has a soft, bread-filled texture laced with pumpkin and warm spices. The bourbon sauce brings a rich, slightly boozy contrast that ties everything together.

Slow Cooker Spiced Pumpkin Bread Pudding with Bourbon Sauce

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Mixing Bowl
• Saucepan

Ingredients

  

• 4 cups cubed day-old bread
• 1 cup pumpkin puree
• 2 large eggs
• 1 cup milk
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup butter
• 1/2 cup brown sugar
• 2 tablespoons bourbon
• 1/4 cup heavy cream

Instructions

 

• In a large mixing bowl, whisk the pumpkin puree, eggs, milk, granulated sugar, cinnamon, nutmeg, and vanilla until smooth.
• Add the bread cubes to the bowl and stir gently until all pieces are coated. Let the mixture rest for 5 minutes so the bread absorbs some liquid.
• Pour everything into the slow cooker and spread it into an even layer.
• Cover and cook on low for 3 to 4 hours, until the center is set and a knife inserted comes out mostly clean.
• When the pudding is nearly done, make the sauce. Melt the butter in a small saucepan over medium heat.
• Stir in the brown sugar, bourbon, and heavy cream. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly.
• Turn off the slow cooker and spoon the warm bread pudding into bowls. Drizzle each serving with bourbon sauce.

Notes

Day-old bread keeps the texture from turning mushy during the long cook time. If you prefer a milder sauce, start with one tablespoon of bourbon and taste before adding the second. Leftovers reheat well in the microwave with a splash of milk to loosen the texture.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Large Mixing Bowl, Saucepan

Slow Cooker White Chocolate Raspberry Cheesecake

This cheesecake combines a buttery graham crust with a creamy white chocolate filling and fresh raspberry swirls. It works well for quiet weekends or small dinner parties when you want something sweet without turning on the oven.

The texture stays smooth and rich, while the raspberries add bright bursts that balance the sweetness of the white chocolate.

Slow Cooker White Chocolate Raspberry Cheesecake

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• 6-inch springform pan
• Mixing bowl

Ingredients

  

• 3/4 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ounces white chocolate, melted
• 1/2 cup fresh raspberries

Instructions

 

• Stir the graham cracker crumbs and melted butter together in a bowl until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 6-inch springform pan that fits inside your slow cooker.
• Beat the cream cheese and sugar in a mixing bowl until smooth. Add the egg and vanilla extract, then mix until combined.
• Pour in the melted white chocolate and beat again until the filling is creamy and uniform in color.
• Gently fold the fresh raspberries into the filling, taking care not to crush them completely so you keep some whole pieces.
• Spread the filling over the prepared crust and smooth the top. Cover the pan loosely with foil.
• Set the pan inside the slow cooker and add enough water to reach about one inch up the sides of the pan. Cook on low until the center is just set.
• Turn off the slow cooker, remove the pan, and let the cheesecake cool to room temperature before chilling it in the refrigerator.

Notes

Chill the cheesecake for at least four hours so the filling firms up enough to slice cleanly. If you want a stronger raspberry flavor, mash a few berries with a fork before folding them in. Leftovers keep well in the refrigerator for up to three days when covered tightly.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, 6-inch springform pan, Mixing bowl

Slow Cooker Gooey Salted Caramel Blondies

These blondies bring together a chewy brown sugar base and pockets of rich caramel that stay soft thanks to the slow cooker. The result is a warm, gooey dessert that feels special without requiring constant attention.

They work well for casual weeknight cravings or small gatherings when you want something sweet and comforting. The flavor leans buttery and caramel-forward with a light touch of salt to balance the sweetness.

Slow Cooker Gooey Salted Caramel Blondies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• ½ cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup thick caramel sauce
• Flaky sea salt, for topping

Instructions

 

• In a mixing bowl, whisk the melted butter and brown sugar until smooth and combined.
• Add the egg and vanilla extract, then whisk again until the mixture looks uniform.
• Stir in the flour, baking powder, and salt until no dry streaks remain.
• Line the slow cooker with parchment paper and pour in the batter, spreading it evenly.
• Drizzle the caramel sauce over the surface and gently swirl it through the batter with a knife.
• Cover and cook on low for 2 to 3 hours, until the edges look set but the center remains slightly soft.
• Sprinkle flaky sea salt over the top while the blondies are still warm, then lift them out using the parchment to cool slightly before slicing.

Notes

Serve the blondies warm with a scoop of vanilla ice cream so the caramel melts into the ice cream. If you prefer a firmer texture, let them cool completely before cutting. Leftovers keep well in an airtight container at room temperature for two days and can be gently warmed in the microwave for 10 seconds to restore softness.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Coconut Mango Sticky Rice Pudding

This slow cooker version of mango sticky rice turns the classic Thai dessert into an easy, hands-off pudding. The rice cooks gently in coconut milk until it becomes creamy and thick, then gets topped with fresh mango for a bright finish. It works well for weeknight treats or when you want something sweet without standing over the stove.

The texture stays soft and slightly chewy from the sticky rice, while the coconut milk gives it richness and the mango adds natural sweetness. Serve it warm for comfort or chilled for a refreshing option.

Slow Cooker Coconut Mango Sticky Rice Pudding

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Course Dessert

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 1 cup glutinous rice
• 1 (14-ounce) can coconut milk, divided
• 1/2 cup water
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and diced
• 1/4 cup toasted coconut flakes

Instructions

 

• Rinse the glutinous rice under cold water until the water runs mostly clear, then drain well and add it to the slow cooker.
• Pour in 1 cup of the coconut milk along with the water, sugar, and salt. Stir to combine.
• Cover and cook on low for 3 hours, stirring once halfway through to keep the rice from sticking to the bottom.
• Stir in the remaining coconut milk and cook for 30 more minutes until the pudding reaches a thick, creamy consistency.
• Turn off the heat and let the pudding sit for 10 minutes. Divide into bowls and top with diced mango and toasted coconut flakes before serving.

Notes

Stir the pudding once more after cooking if it thickens too much on standing, and add a splash more coconut milk to loosen it. The toasted coconut flakes give a nice crunch that contrasts the soft rice, so add them just before serving rather than during cooking. Leftovers keep well in the fridge for two days and reheat gently with a little extra coconut milk to restore creaminess.

Course: Dessert
Cuisine: Thai
Equipment: Slow Cooker, Measuring Cups, Knife

Slow Cooker Cherry Chocolate Dump Cake with Almond Topping

This slow cooker dessert combines tart cherries with rich chocolate in a simple layered cake that cooks hands free. It works well for weeknight treats or casual gatherings when you want something warm without much effort. The result has a moist cake texture on top of juicy fruit with a light crunch from almonds.

Slow Cooker Cherry Chocolate Dump Cake with Almond Topping

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 can (21 ounces) cherry pie filling
• 1 cup chocolate cake mix
• 4 tablespoons unsalted butter, cut into small pieces
• 1/4 cup sliced almonds

Instructions

 

• Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer.
• Sprinkle the chocolate cake mix evenly over the cherries without stirring.
• Dot the top with the pieces of butter so they are scattered across the cake mix.
• Cover and cook on low for 2 hours until the cake layer looks set and the edges are slightly bubbly.
• Turn off the heat and sprinkle the sliced almonds over the top before serving.

Notes

Serve this warm with a small scoop of vanilla ice cream to balance the richness. If the cake layer seems too dry near the edges, add a few extra dots of butter before the final 30 minutes of cooking. Leftovers keep in the fridge for up to two days and reheat well in the microwave for 20 seconds per serving.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Lemon Blueberry Cobbler with Cream Cheese Swirls

This slow cooker cobbler brings together bright lemon and juicy blueberries in a tender biscuit-style base. The cream cheese swirls melt into creamy pockets that balance the fruit without extra effort. It works well for casual weeknight treats or when you want a warm dessert ready after dinner.

The texture stays soft with slightly crisp edges from the slow cook. Lemon cuts through the sweetness while the blueberries release their juices into the cobbler.

Slow Cooker Lemon Blueberry Cobbler with Cream Cheese Swirls

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Whisk

Ingredients

  

• 2 cups fresh or frozen blueberries
• Zest and juice of 1 lemon
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• In a medium bowl, stir together the flour, granulated sugar, baking powder, and salt.
• Add the milk and melted butter to the dry ingredients and mix until a thick batter forms.
• Fold the blueberries and lemon zest into the batter until evenly distributed.
• Spread the batter into the bottom of a lightly greased slow cooker insert.
• In a small bowl, beat the cream cheese with the powdered sugar, lemon juice, and vanilla until smooth.
• Drop spoonfuls of the cream cheese mixture over the batter and use a knife to gently swirl it through the top layer.
• Cover and cook on low for 2.5 to 3 hours, until the cobbler is set and the edges pull slightly from the sides.

Notes

Let the cobbler rest for 10 minutes after cooking so the cream cheese swirls firm up a bit and the fruit juices thicken. If using frozen blueberries, add them straight from the freezer to avoid extra liquid. Leftovers reheat well in the microwave for 30 seconds per serving.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Whisk

Slow Cooker Hazelnut Nutella Puddle Cake

This slow cooker hazelnut Nutella puddle cake creates a warm chocolate base topped with swirls of creamy Nutella and toasted hazelnuts. The slow cooker gently cooks the cake while a rich sauce forms underneath, making it an easy choice for weeknight treats or casual gatherings.

The result is a moist cake with a gooey puddle layer that you scoop into bowls. It highlights the classic pairing of hazelnuts and chocolate without requiring constant attention.

Slow Cooker Hazelnut Nutella Puddle Cake

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup Nutella
• 1/4 cup chopped hazelnuts
• 1 cup hot water
• 2 tablespoons brown sugar

Instructions

 

• Lightly grease the insert of a slow cooker with oil or cooking spray.
• In a mixing bowl, stir together the flour, granulated sugar, cocoa powder, and baking powder until evenly combined.
• Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until a thick batter forms.
• Spread the batter evenly across the bottom of the prepared slow cooker.
• Drop spoonfuls of Nutella over the batter. Use a knife to gently swirl the Nutella into the top layer.
• Scatter the chopped hazelnuts across the surface.
• Stir the hot water and brown sugar together in a small bowl until the sugar dissolves. Pour this mixture slowly over the cake without stirring it in.
• Cover and cook on low for 2 to 2 1/2 hours, until the cake is set on top but a sauce remains underneath. Turn off the slow cooker and let it rest for 10 minutes before serving.

Notes

Check the cake at the two-hour mark because slow cookers vary and overcooking can thicken the sauce too much. Leftovers keep in the refrigerator for up to two days and reheat well in the microwave with a splash of milk to loosen the sauce again.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Slow Cooker Ginger Pear Crumble with Vanilla Custard

This slow cooker crumble brings together tender pears and warm ginger under a crisp oat topping. The vanilla custard adds a silky finish that turns the dessert into something special without much hands-on time. It works well for weeknight treats or casual gatherings when you want a comforting finish that still feels a little fancy.

The pears soften gently while the topping stays nicely textured, and the ginger adds a bright note that balances the sweetness. Serve it warm so the custard melts into each bite.

Slow Cooker Ginger Pear Crumble with Vanilla Custard

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Saucepan

Ingredients

  

• 4 ripe pears, peeled, cored, and sliced
• 2 tablespoons fresh ginger, grated
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 cups whole milk
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract

Instructions

 

• Add the sliced pears and grated ginger to the slow cooker. Sprinkle the brown sugar and cinnamon over the fruit and stir gently to coat.
• In a bowl, combine the rolled oats, flour, and melted butter until the mixture forms loose clumps. Scatter this topping evenly over the pears.
• Cover and cook on low for 3 hours, until the pears are soft but still hold their shape and the topping is lightly golden at the edges.
• While the crumble cooks, whisk together the milk, granulated sugar, cornstarch, and vanilla extract in a small saucepan. Heat over medium, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat.
• Spoon the warm crumble into bowls and pour the vanilla custard over each serving.

Notes

Stir the custard often while it thickens to avoid lumps, and pull it off the heat as soon as it coats the back of a spoon. If the pears release extra juice during cooking, lift the slow cooker lid for the final 20 minutes so the topping stays crisp. Leftovers reheat well in the microwave with a splash of milk stirred into the custard.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Saucepan

Slow Cooker Bananas Foster Cheesecake Bars

These cheesecake bars combine a buttery graham crust with a smooth cream cheese filling and a warm bananas Foster topping. The slow cooker handles the gentle baking, which keeps the texture creamy without cracking. They make an easy dessert for weeknight treats or small gatherings when you want something a little special but still hands-off.

The flavor balances sweet caramelized banana with a hint of rum and cinnamon against the tangy cheesecake base. Each bite stays rich yet not overly heavy, and the bars slice cleanly once chilled.

Slow Cooker Bananas Foster Cheesecake Bars

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Loaf Pan
• Skillet

Ingredients

  

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 bananas, sliced
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• 1/4 cup dark rum
• 1/2 teaspoon ground cinnamon

Instructions

 

• Stir the graham cracker crumbs and melted butter together until evenly moistened, then press the mixture firmly into the bottom of a small loaf pan or baking dish that fits inside your slow cooker.
• Beat the cream cheese and granulated sugar until smooth, then mix in the egg and vanilla extract until just combined. Pour the filling over the crust and smooth the top.
• Place the pan inside the slow cooker and add enough hot water to come halfway up the sides of the pan. Cover and cook on low for 2 hours, until the center is set but still slightly jiggly.
• Turn off the slow cooker, remove the pan, and let the cheesecake cool to room temperature before chilling for at least 2 hours.
• When ready to serve, melt the remaining butter in a skillet over medium heat. Add the brown sugar, cinnamon, and sliced bananas, then cook for 2 minutes until the bananas soften. Carefully pour in the rum and cook for 1 more minute to reduce slightly.
• Spoon the warm bananas Foster mixture over the chilled cheesecake and cut into bars.

Notes

Chill the bars thoroughly before adding the topping so the crust stays firm when you slice. If you prefer a milder rum flavor, use only 2 tablespoons and add a splash of water to the skillet. Leftovers keep well covered in the refrigerator for up to three days.

Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Loaf Pan, Skillet