Unexpected Crockpot Desserts

Ingredients

• 1 ½ cups graham cracker crumbs

• ½ stick butter, melted

• Pinch of salt

• 1 box fudgy brownie mix

• 1 bag large marshmallows

• 4 mason jars

Instructions

1. In a mixing bowl, add melted butter, graham cracker crumbs, and salt. Stir together until combined.

2. Next, divide graham cracker mixture into each jar. Press down firmly.

3. For the brownie mix, follow box instructions as listed except for the baking step. Once brownie mix is prepared, add the mixture to each jar until halfway full.

4. Place jars into slow cooker and pour water around the edges to half the side of the jars. Cook on high for 2 to 3 hours.

5. Remove lid and add large marshmallows to each jar. Cook for another 10 minutes.

6. Using oven mitts, remove jars from slow cooker. Then with a torch, toast the top of the marshmallows.

7. Serve immediately.

Ingredients

• ⅔ cup bittersweet chocolate

• ¼ cup butter, unsalted, additional for greasing

• 3 tablespoons all-purpose flour

• ¼ teaspoon salt

• 3 eggs

• ⅓ cup granulated sugar

• Caramel ganache (dulce de leche)

• Finishing salt

• For the ramekins:

• 2 tablespoons softened butter

• 2 tablespoons cocoa powder, for dusting, optional

• For the toppings:

• Ice cream, of your choice

• Whipped cream, optional

Instructions

1. Chill the caramel ganache.

2. Grease the ramekins with butter. Dust with cocoa powder.

3. In a bowl, melt chocolate and butter together. Next, add flour and salt. Stir until smooth and creamy.

4. In a separate large bowl, beat eggs and gradually add sugar until pale. Fold in chocolate mixture.

5. Then, divide mixture into 4 ramekins. Gently, push a spoonful of chilled caramel ganache into the center of each ramekin. Top with the remaining chocolate mixture.

6. Lower ramekins into slow cooker. Pour water around the edges to half the side of the ramekins. Cook on high for 2 to 3 hours.

7. Once cooked, run a butter knife along the edges of the ramekin to loosen and invert onto a plate. Serve with toppings of your choice, and enjoy.

Ingredients

• For the banana bread:

• 1 egg

• ½ cup brown sugar

• ¼ cup granulated sugar

• ½ cup butter

• ¼ cup greek yogurt

• 2 teaspoons vanilla extract

• 2 ripe bananas

• 1 cup all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• Pinch of salt

• For the cream cheese filling:

• 1 large egg

• 4 ounces cream cheese, softened

• 1 teaspoon vanilla extract

• ¼ cup granulated sugar

• 3 tablespoons all-purpose flour

Instructions

1. Make the banana bread

2. In a large bowl, mash bananas. Next, add egg, brown sugar, granulated sugar, butter, greek yogurt, and vanilla then mix together. Followed by flour, baking powder, baking soda, and salt. Stir together until well combined. Set aside.

3. Make the cream cheese filling

4. In a large bowl, mix together egg, cream cheese, sugar, and flour.

5. Pour half the bread batter into jars, then add cream cheese filling and top with remaining batter.

6. Place jars in the slow cooker. Pour water around the edges to half the side of the jars. Cook on high for 2 to 3 hours.

7. Allow to cool, then serve.

Ingredients

• 1 ½ cups graham cracker crumbs

• 6 tablespoons butter, melted

• 8 ounces cream cheese

• ½ cup sugar

• 1 teaspoon vanilla

• 1 tablespoon lemon juice

• 2 eggs

• For the glazed strawberries topping:

• 2 tablespoons sugar

• 1 tablespoon butter

• 1 tablespoon lemon juice

• ½ teaspoon cinnamon

• 1 pound fresh strawberries

Instructions

1. Make the crust

2. In a bowl, combine graham cracker crumbs and melted butter. Next, press into bottoms of ramekins.

3. Make the filling

4. In a mixing bowl with an electric mixer, beat cream cheese then add sugar, vanilla, lemon juice, and eggs.

5. Pour the filling into ramekins. Lower ramekins into the slow cooker. Pour water around the edges to half the side of the ramekins. Cook on high for 2 hours.

6. Turn off slow cooker and allow cheesecakes to rest for 1 hour.

7. Next, refrigerate cheesecakes until chilled. Rest 4 hours, but preferably overnight.

8. Make the glazed strawberries topping

9. In a medium saucepan over low heat, combine butter, sugar, cinnamon, and lemon juice. Stir together well until a syrup forms.

10. Remove from heat and add strawberries. Toss well to coat each strawberry.

11. For each cheesecake, serve with topping and enjoy.

Ingredients

• ¼ cup sugar, plus additional for the crust

• 4 egg yolks

• 1 teaspoon vanilla extract

• 2 cups heavy cream

Instructions

1. Place 4 dessert ramekins inside the slow cooker. Pour water around the edges to half the side of the ramekins. Remove ramekins.

2. In a large measuring cup, whisk egg yolks, sugar, vanilla, and cream. Pour mixture in ramekins.

3. Place ramekins in the slow cooker, cover, and cook on high for 2 hours.

4. Remove ramekins and allow to cool. Wrap and chill in the refrigerator for at least 4 hours, or overnight.

5. Once chilled, sprinkle with sugar, and brulée with a torch. Serve immediately.