Spoon into bowls to serve warm, or cut into rustic squares once cooled and set. Store any leftovers covered in the refrigerator for up to 3 days.
Variations & Tips
For a nutty twist, sprinkle 1/2 to 3/4 cup chopped pecans or walnuts over the melted chocolate before it sets; this gives it that old-fashioned Midwestern church-basement feel. If your family likes a sweet-salty bite, use salted butter and add a light pinch of flaky sea salt on top of the chocolate once it’s spread. You can also swap in milk chocolate or dark chocolate chips, or use a mix to suit what you have in the pantry. For a tax-day “clean out the cupboard” version, scatter leftover mini marshmallows, crushed pretzels, or toffee bits over the warm chocolate. Food safety tips: Use caution when working with the hot caramel; it can cause burns, so keep children’s hands away from the pot and use oven mitts when handling the slow cooker or saucepan. Make sure the caramel reaches a steady bubble so the sugar dissolves fully and doesn’t stay grainy. Always turn the slow cooker off and unplug it when you’re done, and allow the dessert to cool to a safe temperature before serving, especially if eating it warm straight from the crock. Store leftovers promptly in the refrigerator and discard if they develop an off smell or appearance.
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