*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
First time making a dessert in the slow cooker, and what came out was fudgey, gooey, peanut butter goodness. At an hour and a half it hadn't quite pulled away from the sides but the center was only barely jiggly and we like it on the gooey side so it was perfect for us. Note- I could have gone for a stronger PB flavor, but that's what happens when it is made into dough, maybe I will add chopped PB cups instead of the chocolate chips next time (or both ;-).
Made this tonight with my 7 year old only thing we did different was added extra chocolate chips because she accidently added too many. Ir came out So yumny. We ate it warm with vanilla ice cream. I loved that it was so easy we could do it together and I had all the ingredients on hand. Thank you for the great recipe:)
I used plain full fat yogurt instaed of sour cream the first time I made it. Second time I used sour cream. Both times it turned out goey and delicious! I only buy all natural peanut butter so I added more sugar.
Meh.... Made this dessert for the family tonight. Couldn't really taste the peanut butter burnt edges soupy in the middle. None of us were impressed at first but then we scooped it onto a pile of vanilla ice cream then it shined it was delicious! I wouldn't eat it alone but it is a scrumptious ice cream topper.
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