Toss honey bear cookies in the slow cooker and 3 other ingredients to get a treat so delicious your grandkids will be begging for more!
This little slow cooker dessert reminds me of the kind of thing farm wives used to throw together when company dropped by unannounced—simple pantry staples, nothing fancy, but somehow it tastes like you fussed all afternoon. Here we’re taking those honey bear cookies the grandkids love, tossing them straight into the slow cooker, and pouring a sweet, buttery mixture over the top. A few hours later, you’ve got a warm, gooey treat that tastes like a cross between bread pudding and cookie cobbler. It’s only four ingredients, easy on the budget, and just right for busy days or Sunday suppers when you want something comforting without turning on the oven.
Serve this warm right out of the slow cooker, spooned into small bowls. A scoop of vanilla ice cream or a dollop of whipped cream on top melts down into all the nooks and crannies of the softened honey bear cookies. A drizzle of extra honey is lovely if you like things a bit sweeter. It pairs nicely with coffee for the grown-ups and cold milk or hot cocoa for the kids. If you’re serving a big family meal, this is especially good after a pot roast, meatloaf, or a hearty Sunday chicken dinner.
4 cups honey bear cookies (about 8–9 ounces), lightly crushed by hand 2 cups whole milk (or 2% milk) 2 large eggs 1/2 cup granulated sugar
Directions
Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with butter or nonstick spray.
Toss the honey bear cookies into the bottom of the slow cooker, spreading them in an even layer. Gently press down with your hand so they sit fairly flat but still have some texture.
In a medium bowl, whisk together the milk, eggs, and sugar until the sugar is mostly dissolved and the mixture is smooth.
Slowly pour the milk mixture evenly over the cookies in the slow cooker, making sure all the cookies get moistened. Gently press down again with the back of a spoon so the top cookies touch the liquid.
Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the center is set like a soft custard and the edges are a bit more firm. The cookies will swell, soften, and form a pudding-like dessert.
Once done, turn off the slow cooker and let the dessert rest, covered, for about 10–15 minutes to finish setting and cool slightly.
Spoon the warm honey bear cookie dessert into bowls and serve as is, or top with ice cream, whipped cream, or a drizzle of honey.
Variations & Tips
For a richer dessert, you can substitute 1 cup of the milk with heavy cream or half-and-half. A teaspoon of vanilla extract or a pinch of cinnamon whisked into the milk mixture adds a cozy, bakery-style flavor. If your family likes things extra sweet, you can sprinkle a tablespoon or two of brown sugar over the cookies before pouring on the milk mixture. Stirring in a small handful of chocolate chips or butterscotch chips over the cookie layer will give you little melted pockets of sweetness. For a more custard-like texture, add one extra egg; for a looser, more pudding-style dessert, add an extra 1/4 cup of milk. Food safety tips: Always use pasteurized milk and fresh eggs with intact shells. Whisk the eggs thoroughly into the milk so there are no streaks of raw egg. Make sure your slow cooker is working properly and reaches safe temperatures; the center of the dessert should reach at least 160°F to ensure the eggs are fully cooked. Refrigerate leftovers within 2 hours of cooking, store covered in the refrigerator, and reheat gently in the microwave or on LOW in the slow cooker until warmed through.
