Spring Sweets: Just 3 ingredients. I make it when I want a rich treat but need the kitchen entirely hands-off for the afternoon.

This 3-ingredient slow cooker s'mores dip is what I turn to when I want something rich and chocolatey but need the kitchen completely hands-off for the afternoon. It has all the flavors of classic campfire s'mores—graham, chocolate, and toasted marshmallow—without hovering over a stove. Everything melts down into a dark, molten pool of chocolate topped with a bubbly, golden-brown, gelatinous layer of marshmallows that looks like a toasted marshmallow blanket. It’s perfect for busy weekends, game days, or those afternoons when you’re juggling kids’ activities and still want a special treat waiting at the end of the day.

Serve this s'mores dip right in the slow cooker (on warm) with extra graham crackers for dipping so everyone can scoop through the toasted marshmallow top into the gooey chocolate underneath. Fresh strawberries, sliced bananas, or apple wedges are fun for kids who like fruit with their sweets. A glass of cold milk is perfect for the little ones, while coffee or hot tea balances the richness for adults. Set the slow cooker in the center of the table with a stack of small plates and napkins and let everyone dig in family-style.

Servings: 8

2 cups semi-sweet chocolate chips

Lightly grease the inside of a small slow cooker (2–4 quarts works best) with a bit of butter or nonstick spray to make cleanup easier.

Add the semi-sweet chocolate chips and heavy cream to the slow cooker. Sprinkle in 2 cups of the mini marshmallows, reserving the remaining 2 cups for the topping.

Cover the slow cooker with the lid and set it to LOW. Let the mixture cook undisturbed for 2 to 2 1/2 hours, until the chocolate is mostly melted and the mixture underneath looks dark and glossy. Avoid lifting the lid too often so the heat stays consistent and the process stays hands-off.

After about 2 hours, quickly remove the lid and gently stir the chocolate, cream, and partially melted marshmallows together until smooth and fully combined. The mixture should be thick, shiny, and molten underneath.

Smooth the top of the chocolate mixture with a heat-safe spatula, then evenly sprinkle the remaining 2 cups of mini marshmallows over the surface to create a full marshmallow layer.

Place a clean kitchen towel over the top of the slow cooker, then put the lid back on. The towel helps catch condensation so the marshmallows can puff and set into a gelatinous, bubbly layer instead of getting soggy. Continue cooking on LOW for 20–30 minutes, until the marshmallows are puffed, melted together, and just starting to turn golden in spots.

For a deeply toasted, golden-brown top like campfire s'mores, carefully remove the ceramic insert from the slow cooker (if it’s removable and oven-safe) and place it on a baking sheet. Set your oven rack in the upper third and turn the broiler to HIGH. Broil the marshmallow-topped dip for 1–3 minutes, watching constantly, until the surface is deeply golden-brown, bubbly, and looks like a toasted, gelatinous blanket. Rotate the insert as needed for even color.

Using oven mitts, carefully return the slow cooker insert to the base and switch the heat to WARM. Let the dip sit for 5–10 minutes to settle. The top will stay bubbly and golden while the chocolate underneath remains dark, molten, and viscous.

Serve the dip straight from the slow cooker on WARM. Spoon through the toasted marshmallow layer to reach the gooey chocolate underlayer and enjoy with graham crackers or your favorite dippers.

For a more classic s'mores feel, serve with graham crackers and scatter a handful of crushed graham crackers over the toasted marshmallow top right before serving for a bit of crunch. If you have picky eaters who prefer milk chocolate, swap some or all of the semi-sweet chips with milk chocolate chips for a sweeter, less intense flavor. For a darker, more grown-up version, use bittersweet chocolate chips and add a pinch of kosher salt (this technically adds an ingredient, so keep it optional if you’re sticking to the 3-ingredient idea). You can also layer a few graham cracker pieces under the chocolate mixture before cooking to create soft, cake-like bites in the dip. If you don’t want to broil, simply cook the marshmallow layer on LOW longer until very puffy and lightly tan in spots; it won’t get as deeply toasted, but it will still form that gelatinous, bubbly top. For smaller families, halve the recipe in a 1 1/2–2 quart slow cooker and reduce the initial cook time slightly, checking around 1 1/2 hours. To keep things fun for kids, set out different dippers like pretzel rods, vanilla wafers, or sliced fruit so everyone can build their own favorite bite.