Toss unwrapped raw mini chocolate eggs in the crock and 4 pantry staples to get a dessert so irresistible your grandkids will be begging for more.

This little slow cooker treat is the sort of thing I pull out when the grandkids come barreling through the door after school or on Easter weekend, noses in the air sniffing for something sweet. It’s nothing fancy, just unwrapped raw mini chocolate eggs tossed straight into the crock with a few pantry staples I always have on hand. The slow heat melts everything into a soft, fudgy cluster candy that tastes like a cross between a brownie and a candy bar. It reminds me of the no-bake goodies my mother used to make on the farm when she didn’t want to turn on the oven, only now we let the slow cooker do the work while we sit and visit.

Serve these chocolate egg treats piled on a pretty plate or in a big old candy dish right in the center of the table. They’re rich, so a small piece with a cup of coffee, hot cocoa, or cold milk is plenty. For a simple dessert, I like to set a couple of clusters alongside a scoop of vanilla ice cream and let the ice cream melt just a bit over the warm candy. If you’re making them for a holiday, tuck them into paper candy cups or small jars with ribbon for an easy little gift the grandkids can help hand out.

Servings: 18–24 small treats

3 cups unwrapped raw mini chocolate eggs

Lightly grease the bottom and lower sides of a small slow cooker (2- to 4-quart size works best) with a bit of the butter or a light coating of cooking spray to help keep the chocolate from sticking.

Place the unwrapped raw mini chocolate eggs in an even layer on the bottom of the slow cooker. This should look like a colorful bed of candy covering the base.

Dot the remaining butter over the top of the chocolate eggs. Drizzle the sweetened condensed milk evenly over everything, then sprinkle the salt over the top. Do not stir yet; letting the chocolate warm gently on its own helps it melt smoothly.

Cover the slow cooker with the lid and set it on LOW. Let the mixture heat for 45 to 60 minutes, checking after about 30 minutes. The chocolate eggs should be glossy and soft but not scorched around the edges.

Once the chocolate eggs are mostly melted, remove the lid and add the vanilla extract. Gently stir everything together with a heatproof spatula or wooden spoon until the mixture is smooth and evenly combined, with just a few small bits of egg shells or speckles remaining if you like that look.

Turn the slow cooker to WARM (or OFF if your cooker runs hot) and let the mixture sit for 5 to 10 minutes to thicken slightly. This makes it easier to portion without the candy running all over.

Line a baking sheet or two with parchment paper or wax paper. Using a spoon or a small cookie scoop, drop spoonfuls of the warm chocolate mixture onto the lined sheets, forming small mounds or clusters about 1 to 2 tablespoons each.

Let the treats cool at room temperature until fully set, 1 to 2 hours, or place the baking sheets in the refrigerator for about 30 minutes if you’re in a hurry and don’t mind the chocolate setting a bit firmer.

Once the chocolate egg treats are firm to the touch, transfer them to an airtight container, layering with parchment or wax paper if needed. Store at room temperature in a cool, dry place for up to 5 days, or refrigerate for slightly longer storage.

If you’d like a little crunch, stir in 1 to 1 1/2 cups of chopped nuts (peanuts, pecans, or walnuts) or crisp rice cereal right after the chocolate mixture is melted and smooth. For a prettier holiday look, reserve a small handful of mini chocolate eggs and gently press one or two into the top of each mound before the candy sets. You can also sprinkle the tops with colored sugar, sprinkles, or a light pinch of flaky sea salt for contrast. If your pantry leans more toward dark chocolate, you can mix different kinds of mini chocolate eggs together; just keep the total amount at about 3 cups. For a slightly chewier texture, stir in 1/2 cup of quick oats or shredded coconut with the melted mixture. If your slow cooker runs hot, prop the lid open a crack with a wooden spoon handle and check the candy early to avoid scorching—every crock is a little different, and once you know how yours behaves, this recipe becomes almost hands-off.