Toss uncooked graham cracker squares in the slow cooker and 3 other simple ingredients to get a sweet treat so delicious your family will be begging for more.

This 4-ingredient slow cooker graham dessert is my kind of Independence Day trick: you literally toss uncooked graham cracker squares into the slow cooker, pour a quick, sweet mixture over the top, and let gentle heat do the rest. The crackers soften into something between a cobbler and a bread pudding, with buttery, caramelized edges and pockets of melted chocolate. It’s inspired by those classic American campfire flavors, but made entirely indoors and with almost no effort—perfect when you’re juggling burgers on the grill and guests on the patio.

Serve this warm right out of the slow cooker, scooped into bowls. I like to top each serving with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream so the cold cream melts into the warm, soft graham layers. Fresh berries—especially strawberries and blueberries—make it feel especially festive for Independence Day. A pot of coffee or glasses of iced tea balance the sweetness nicely, and if you’re feeding a crowd, you can set out small bowls of chopped nuts or extra chocolate chips for sprinkling at the table.

Servings: 6–8

16 full graham cracker sheets (left whole, uncooked)

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of butter to help prevent sticking.

Arrange the uncooked graham cracker squares in a single, fairly snug layer on the bottom of the slow cooker. Break a few crackers into smaller pieces as needed to cover most of the surface; it’s fine if there are small gaps and some overlap. The goal is a visible layer of intact squares, as in a crust.

In a medium bowl, whisk together the sweetened condensed milk and melted butter until smooth and fully combined. This creates a rich, pourable base that will soak into the graham crackers as they cook.

Slowly pour the condensed milk–butter mixture evenly over the graham cracker squares in the slow cooker, trying to coat as many of the crackers as possible. Use a spatula to gently nudge the mixture into corners without breaking up the crackers too much.

Sprinkle the chocolate chips evenly over the top. Some will sink between the crackers and some will stay on the surface; both are good for texture and flavor.

Cover the slow cooker with its lid. Cook on LOW for 2 to 2 1/2 hours, or until the edges are bubbling, the chocolate is fully melted, and the graham crackers have softened and absorbed much of the sweet mixture. The center should look set but still a bit gooey.

Turn off the slow cooker and let the dessert stand, covered, for 15–20 minutes. This resting time helps the layers firm up slightly so they scoop more cleanly while staying soft and spoonable.

Scoop the warm graham dessert into bowls and serve as is, or top with vanilla ice cream, whipped cream, and fresh berries for an Independence Day twist. Keep the slow cooker on the “warm” setting for up to 1 hour for easy self-serve seconds.

For a more classic s’mores profile, swap half of the chocolate chips for milk chocolate chips and scatter 1 cup of mini marshmallows over the top during the last 10–15 minutes of cooking so they soften but don’t dissolve completely. To lean into Independence Day colors, fold in 1/2 cup white chocolate chips and serve with fresh blueberries and sliced strawberries. If you prefer a nuttier dessert, sprinkle 1/2 cup chopped pecans or walnuts over the chocolate chips before cooking; they’ll toast gently in the slow cooker. For a slightly less sweet version, use dark chocolate chips (60–70% cacao) and replace 2 tablespoons of the sweetened condensed milk with heavy cream. You can also add 1 teaspoon of pure vanilla extract or a pinch of cinnamon to the condensed milk mixture for extra flavor. Food safety tips: Always cook on LOW rather than switching between HIGH and LOW, which can cause uneven heating. Avoid lifting the lid frequently, as repeated heat loss can affect cooking time and texture. Once cooked, do not leave the dessert on the “warm” setting for more than 2 hours total; after serving, cool leftovers quickly, transfer to a shallow container, and refrigerate within 2 hours. Reheat individual portions gently in the microwave until just warm, and discard any leftovers that have been left at room temperature for more than 2 hours.