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Reese’s Peanut Butter Cup Chocolate Cake {Crockpot} Recipe

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3.8 from 21 reviews

  • Author: Chef
  • Total Time: About 3 hours 10 minutes
  • Yield: 8–10 servings
  • Diet: Vegetarian

Description

This Reese’s Peanut Butter Cup Chocolate Cake made in the crockpot is ultra-rich, gooey, and incredibly easy. Featuring moist chocolate cake loaded with peanut butter chips, chopped Reese’s Peanut Butter Cups, and chocolate chips, all topped with a luscious drizzle of sweetened condensed milk for a fudgy center, this slow-cooker dessert requires no oven and delivers amazing flavor and texture every time.

Ingredients

Dry Ingredients

  • 1 box chocolate cake mix

Additional Ingredients

  • Ingredients listed on cake mix box (eggs, oil, water as required)
  • 1 cup peanut butter chips
  • 1 cup chopped Reese’s Peanut Butter Cups
  • ½ cup chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • Nonstick cooking spray or slow-cooker liner (for preparation)

Serving Suggestions

  • Whipped cream or vanilla ice cream (for serving)

Instructions

  1. Prepare crockpot: Spray the crockpot with nonstick cooking spray or line it with a slow-cooker liner to prevent the cake from sticking and make cleanup easier.
  2. Make cake batter: Prepare the chocolate cake batter according to the package directions, combining the cake mix with required eggs, oil, and water until smooth.
  3. Add mix-ins: Stir peanut butter chips and chocolate chips evenly into the prepared cake batter to infuse the cake with extra chocolate and peanut butter flavor.
  4. Transfer batter to crockpot: Pour the combined batter into the prepared crockpot, spreading it evenly across the bottom.
  5. Add Reese’s peanut butter cups: Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the top of the batter to create pockets of melty peanut butter goodness.
  6. Drizzle sweetened condensed milk: Pour the sweetened condensed milk evenly over everything in the crockpot to ensure a rich, fudgy center once cooked.
  7. Cook cake: Cover the crockpot and cook on LOW for 2½ to 3 hours, or until the edges are set but the center remains slightly gooey for optimal texture.
  8. Rest cake: Turn off the heat and let the cake rest inside the crockpot, covered, for 15 minutes to allow it to firm up slightly for easier serving.
  9. Serve warm: Scoop portions onto plates and serve warm with whipped cream or vanilla ice cream for a luscious dessert experience.

Notes

  • Do not overcook the cake; the center should remain soft and fudgy to retain its gooey texture.
  • Cooking times may vary depending on the crockpot’s size and brand, so check periodically as you approach the minimum cook time.
  • Using mini Reese’s Peanut Butter Cups instead of chopped regular size ones can help them melt more evenly throughout the cake.
  • Store any leftovers in the refrigerator for up to 3 days, reheating gently before serving.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes to 3 hours
  • Category: Dessert · Snack
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://kitchenmartha.com/reeses-peanut-butter-cup-chocolate-cake-crockpot-recipe/