Crockpot Chocolate Marshmallow Bomb

Ingredients
 

Non stick cooking spray

1 cup all-purpose sugar

1/3 cup sugar

2 tablespoons unsweetened cocoa powder

1 ½ teaspoons baking powder

¾ teaspoons salt

½ cup chocolate or regular milk

2 tablespoons canola oil

2 teaspoons vanilla extract

1 cup chocolate chips (I used half semi and half milk chocolate but either is fine)

½ cup salted peanuts, chopped

¾ cup sugar

2 tablespoons unsweetened cocoa powder

1 ½ cup boiling water

1 tablespoon instant espresso powder (instant coffee is okay too, just combine with the boiling water to dissolve the crystals)

2 cups mini marshmallows

½ cup chocolate chips

 

Directions

 

Lightly spray inside of crock pot with non-stick spray.  Be sure to get up the sides as well.

 

In a medium bowl, sift together the flour, 1/3 cup sugar, 2 tablespoons cocoa powder, baking powder, and salt.  Whisk to combine.

 

Add milk, oil, and vanilla.  Stir until just combined and moistened.  Add the chocolate chips and peanuts.  Mix to combine.

 

Transfer mixture (it will be very thick) into prepared crock pot and spread evenly over the bottom of the dish.

 

In another medium bowl, sift in the cocoa powder and espresso powder.  Add sugar and whisk to combine.  Slowly whisk in boiling water.

 

Carefully pour liquid over the batter in the crock pot.  *The liquid should be floating on top.  Do not stir into the batter.

 

Cover and cook on high for 1 ½ hours.

 

Remove lid and evenly sprinkle on the marshmallows and ½ cup chocolate chips.  Replace lid, turn down to low and cook for about 20-30 minutes until marshmallows are completely melted and gooey. 

 

Turn off crock pot, remove ceramic liner and place on wire rack to cool.  Let the pot sit for about 10-15 minutes to cool down and serve immediately.
 
recipe adapted from Better Homes & Gardens