Indulge Your Sweet Tooth With This Sensationally Rich Slow Cooker Dessert


I got an absolutely gorgeous electric bowl mixer for Christmas, and since then I’ve been all about recipes that call for me to use it – but you definitely don’t need anything that fancy to mix this batter.  It can be done by hand, which won’t cost you anything more than a few extra minutes of prep time.  Once it’s done, you can pop it out onto a plate before adding the glaze and toppings.  At least that’s what I’ve been told.  Mine never makes out of the crock pot – we just add the glaze and other toppings to it and dig right in while it’s still warm.


This cake turns out super rich.  Tons of peanut butter, tons of chocolate, layer of cake underneath.  I always serve this with either a big scoop of french vanilla ice cream or a really cold glass of milk.  If you still somehow find this lacking on the chocolate side, substituting the yellow cake mix with a chocolate one should cover all the bases.




For Cake:

1 box Betty Crocker SuperMoist Yellow Cake Mix

1 cup water

3 eggs

½ cup Peter Pan Creamy Peanut Butter

⅓ cup Land O Lakes Salted Butter, softened

½ cup Hershey’s Chocolate Syrup


For Topping:

3 tablespoons Peter Pan Creamy Peanut Butter

2 to 3 tablespoons Hiland Dairy milk

1 cup Domino Powdered Confectioners Sugar

2 tablespoons Hershey’s Chocolate Syrup

20 Reese’s Miniature Peanut Butter Cups, unwrapped and halved




Spray a 5- to 6-quart slow cooker with cooking spray.

Beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife.

Cover and cook on high for 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

Topping: Beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. You can add 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.






Quick Tip:  Keep an eye on this as it approaches the end of cooking time.  If it bakes for too long, the bottom and sides will start to harden.


Thanks goes to Betty Crocker for this delicious dessert!


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