Use your slow cooker to make a delicious Easter dessert that uses up leftover chocolate candy.
With warmer weather and Easter approaching, now is a great time to turn seasonal candies into easy, crowd-pleasing desserts. These brownie sundaes are perfect for using up leftover chocolate: the brownies bake right in a slow cooker, then you top them with a scoop of vanilla ice cream and chopped Butterfinger candies for crunch and extra chocolate flavor. The method is simple, forgiving, and ideal for busy holiday weekends.
I first got the idea to push the limits of my slow cooker after discovering a baking blog focused on slow-cooker treats. I’d already used my cooker for bread and savory dishes, but experimenting with desserts opened a whole new set of possibilities. For a busy Easter weekend this year, a slow-cooker brownie felt like the perfect no-fuss dessert that still delivers big on flavor.
I wanted sundaes because my sister brought ice cream from a local creamery when she visited for her birthday. With ice cream on hand, brownies were an obvious companion. To make the sundaes festive, I folded chopped Butterfinger Cup Eggs into the batter and sprinkled diced Butterfinger Minis on top of each serving for texture and extra chocolate.
Semi-homemade recipes like this are ideal for holidays. Simply mix the brownie batter, set the slow cooker to low for about three hours while you take care of other tasks, and return to a home that smells of warm chocolate and candy. You can cut the brownies warm about 20 minutes after they finish baking, or let them cool and reheat individual portions briefly in the microwave before adding ice cream.
Warm Butterfinger brownies and vanilla ice cream are a natural pairing—soft, chocolatey brownie with crunchy, peanut-buttery candy on top creates a lovely contrast that everyone enjoys.
Feel free to get creative with toppings—caramel, chocolate sauce, chopped nuts, or a sprinkle of sea salt all work well—but don’t skip the Butterfinger Minis if you want that satisfying crunch and extra chocolate hit.
I hope you enjoy this slow cooker brownie sundae idea. It’s an easy, flexible dessert that makes good use of leftover Easter candy and keeps the holiday stress low while delivering a dessert that feels special.
BUTTERFINGER® Slow Cooker Brownie Sundaes
10 brownies
10 minutes
3 hours
3 hours 10 minutes
Use your slow cooker to make this delicious Easter dessert using up leftover chocolate candy!
Ingredients
- For the brownies
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter
- 6 oz semisweet or dark chocolate chips
- 3/4 cup granulated sugar
- 2 eggs
- 2 tbsp vegetable oil
- 1 cup Butterfinger® Eggs, chopped
- To make the sundaes:
- Vanilla ice cream
- Butterfinger® Minis, chopped
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer
-
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Did this recipe inspire you?
Please leave a comment on the blog or share a photo on Instagram.
