April Showers Sweetness: Just 3 ingredients. I make this when I want dessert completely handled before the guests even walk in the door.

This little slow cooker butterscotch fondue is what I reach for on those drizzly April evenings when I want dessert completely handled before the guests even walk in the door. It’s only three ingredients and feels like something my mother would’ve served after Sunday supper, back when a bag of chips and a few pantry staples could turn into something special. The slow cooker does all the work, turning simple butterscotch chips, cream, and butter into a glossy molten amber pool that stays warm and velvety all evening, just waiting for anything you care to dip.

Serve this fondue right in the slow cooker on the warm setting, with a ladle or heatproof spoon and a plate of dippers: sliced apples and pears, cubes of pound cake or angel food cake, pretzel rods, marshmallows, and shortbread cookies all work beautifully. A small bowl of toasted pecans or peanuts adds a nice salty crunch alongside the sweet sauce. Offer little dessert plates and napkins so guests can help themselves, and if you like, set out coffee or a pot of black tea—something simple to balance the rich, buttery butterscotch.

Servings: 8

2 cups (about 12 oz) butterscotch baking chips

Lightly butter the inside of a small slow cooker (1 1/2 to 3-quart size works best) to help prevent sticking around the edges.

Add the butterscotch chips, heavy cream, and unsalted butter directly to the slow cooker crock.

Cover and cook on LOW for 45 to 60 minutes, without stirring, until the butterscotch chips are mostly melted and the mixture looks soft and glossy around the edges.

Remove the lid and whisk the mixture until completely smooth, thick, and shiny, with no visible lumps of chips. At this point it should look like a glossy molten amber liquid pooling in the bottom of the slow cooker.

Switch the slow cooker to the WARM setting. Leave the lid slightly ajar to prevent too much condensation from dripping back into the fondue, which can thin it out.

Stir the fondue just before guests arrive and occasionally during serving to keep the texture velvety and even. If it ever gets a bit too thick, whisk in a tablespoon or two of warm heavy cream until it loosens to a dippable consistency.

Serve the fondue straight from the slow cooker, keeping it on WARM so it stays smooth and pourable throughout your gathering.

For a salted twist, stir in 1/4 to 1/2 teaspoon of flaky sea salt after the fondue is smooth, tasting as you go; the salt brings out the buttery caramel notes. If you enjoy a hint of warmth, add 1 teaspoon of vanilla extract and a small pinch of ground cinnamon after whisking the mixture smooth, letting it sit on WARM for 5 minutes so the flavors bloom. To stretch the recipe for a larger crowd, you can increase all three ingredients proportionally, as long as your slow cooker isn’t filled more than about two-thirds full; just allow a bit more time on LOW before stirring. For a slightly lighter texture, replace 1/2 cup of the heavy cream with whole milk, but keep in mind the fondue will be a touch thinner. If you need to make it ahead, melt everything on LOW as directed, cool the finished fondue, and refrigerate in a covered container for up to 3 days; reheat in the slow cooker on LOW, stirring occasionally, and add a splash of cream if needed to restore that velvety, glossy finish.