This post may contain affiliate links. For more information, read my disclosure policy.
Say that title 5 times fast! I just couldn’t decide what to leave out. Peanut butter? Caramel? Hot fudge? Slow Cooker? Crock Pot?
Whatever, this Slow Cooker Caramel Peanut Butter Hot Fudge Cake has the longest title in history, but it’s one of my new favorite desserts!
See that? That oozy caramel? It’s a Rolo.
{I know, right? I put a Rolo inside a peanut butter cake? I’m a genius.}
Now that we’re really into fall, I love using my slow cooker for dinner. (Well, at least I will be, once it stops being freaking 90 degrees. here. I mean come on Mother Nature. Give us a break please!)
I love making soups and roasts and chicken in my crockpot, but my new favorite thing to make is dessert. Obviously!
A few weeks ago I made a Slow Cooker Apple Dump Cake that rocked my world. And once I made that I started getting so many other ideas. Chocolate cake, chocolate lava cake, pie…and so many more. This is my first installment in my #crockpotallthethings winter dessert series: a Caramel Peanut Butter Hot Fudge Cake.
#notreallyaseries #butmaybe #lotsofideas
This recipe could not be easier. I actually whipped it up one morning before school and when I got home from the gym my morning snack was ready. {Kidding. Um, sort of?}
You make this with a bowl and a spoon, no mixer needed. The peanut butter batter comes together fast with some easy stirring and it gets spread in the bottom of your slow cooker. Then you press some Rolos in the top, because Rolos are good.
Then comes the hot fudge part: cocoa and sugar are mixed with boiling water and poured slowly over the cake. While it cooks the chocolate sauce becomes thick, like hot fudge.
My cake took just about 2 hours to cook on high power. Remember though – all slow cookers are different. Mine has settings for low power (12 or 10 hours) and high power (4 or 6 hours). I put mine on high for 6 hours and after 2 it was done. If you’ve never made a cake in the crockpot before, be sure and start checking it after about an hour. It might be done in an hour and a half, or it could take up to 3 hours.
Once it’s done you let it cool a little bit, then scoop big bowls with ice cream. Because you can’t have hot fudge cake without ice cream!
Seriously, where has crockpot cake been all my life??
What do you love to make in your slow cooker?
Slow Cooker Caramel Peanut Butter Hot Fudge Cake
Ingredients
- 1 cup all purpose flour
- 1 cup granulated sugar divided
- 1 teaspoon baking powder
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- 3/4 cup peanut butter
- 15-20 Rolos or similar caramel candy unwrapped
- 3 tablespoons unsweetened cocoa powder
- 1 cup boiling water
Instructions
- Stir the flour, 1/2 cup sugar, and baking powder in a large bowl. Add milk, oil, and vanilla and stir until smooth. Stir in the peanut butter.
- Spray a 6 or 7-quart slow cooker with cooking spray. Spread the batter in the bottom of the crockpot. Press Rolos evenly across the top of the batter.
- Whisk 1/2 cup remaining sugar and cocoa powder in a medium bowl. Slowly whisk in the boiling water. Carefully and slowly pour the chocolate water over the top of the cake. Do not stir.
- Cover and cook on High for about 2 hours, or until a toothpick comes out clean. Cool slightly before serving. Serve with ice cream or whipped cream.
- Note: all slow cookers cook differently. My crockpot has a “High 6 hour” setting, which is what I used. Be sure to check on your cake after 1 1/2 hours and it may take up to 3 hours, depending on how your machine cooks.
Click here to see more PEANUT BUTTER recipes!
Caramel Stuffed Peanut Butter Cookie Bars
Sweets from friends:
Slow Cooker Pumpkin Pie Cake by Mom on Timeout
Low Carb Slow Cooker Chocolate Cake by All Day I Dream About Food
Chili’s Molten Lava Cake by Something Swanky
Made this for a work event and it was a hit! Rich and delicious. Ice cream (or whipped cream) is highly recommended. I made the batter the night before and mixed up the chocolate water on site. It didn’t have a strong scent while “baking” as far as I could tell, which I considered a win considering the office environment.
OMG…..dinner for 20 last night and this was the dessert. First time I’d made it.
Had my big slow cooker going with slow cook pulled pork and fresh buns happening, ginormous lasagne prepped two days ago warming and garlic bread.
Prepped this easily and quickly, doubled mixture and popped it on, walked away and four hours later there was NONE left and they loved it!!!! Thankyou (PS I’m a macros girl and it didn’t fit in my numbers for the day, but our guests all loved it and it smelt sooo good. I changed a few things (added a little salt to make it salted caramel and 1/2 sugar was brown sugar in mine)
Can this be done on the oven? If so, what temp and for how long?
Wow these look amazing! I can’t wait to try them. I’m gluten sensitive so I’ll be trying to make it gluten free. Hope it will still turn out!
Looks amazing!! I am serving a really large group. Have you or anyone else ever tried to double it?
Featured In
Rate This Recipe
Recipe Ratings without Comment