Pour crushed peanut butter cookies in the crock and 2 other ingredients to get a treat so delicious your family will be begging for more.

Variations & Tips
For a crunchier texture, stir an extra 1/2 cup of coarsely crushed peanut butter cookies into the fudge during the mid-cook stir instead of keeping all the crumbs on the bottom. If you prefer a sweeter, milkier fudge, swap half of the semi-sweet chocolate chips for milk chocolate chips; for a deeper, less sweet flavor, use dark chocolate chips. A small pinch of salt (1/8 to 1/4 teaspoon) stirred in with the chocolate and condensed milk can really bring out the peanut and chocolate flavors. You can also drizzle the cooled fudge with a little melted peanut butter before chilling for a pretty finish, or sprinkle the top with a few extra crushed cookie crumbs while it’s still warm in the pan. If peanut allergies are a concern in your home or among guests, this recipe is not suitable as written. You could adapt the idea using another type of nut or seed cookie (such as almond or sunflower seed butter cookies), but always check labels carefully and keep cross-contact in mind. Because this is a candy-style fudge, it is quite rich and best enjoyed in small portions. Food safety tips: Make sure your slow cooker is in good working order and always cook this on the LOW setting to avoid scorching the chocolate, which can give an off flavor and texture. Do not leave the slow cooker unattended for many hours after the fudge is finished; turn it off and unplug it once the chocolate is melted and stirred smooth. Let the fudge cool on a stable, heat-safe surface away from the edge of the counter if there are children or pets around. Store leftovers in a sealed container in the refrigerator, and discard if you notice any off smells, discoloration, or mold. Since this recipe is high in sugar and fat, it should be enjoyed as an occasional treat rather than an everyday snack.