So many things are made in crock pots and most of us look to this time saving appliance for dinner recipes, however, making sweet treats may take the slow cooker to the next level. On those nights when a quick dinner is whats on the menu, take a few minutes to let the crock pot cook up these delicious deserts.
Turtle Monkey Bread
- 2/3 cup brown sugar | 1/2 cup butter | 1/4 cup sugar | 1 can buttermilk biscuits (we like the Pillsbury Grand biscuits) | 3/4 cup pecan halves | 2 Tablespoons whipping cream | 1/3 cup chocolate chips
Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.
In large zip lock baggie, place the sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat until you have used all the butter mixture and pecans.
Cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.
- 1 package, 16 ozs vanilla flavored almond bark | 1 package, 16 ozs chocolate almond bark | 1 can/jar 16 ozs dry roasted peanuts | 1 jar / can pecans 16 ozs
In 4-quart or larger slow cooker, place candy bark. Cover and cook on Low heat setting 2 to 3 hours, stirring occasionally, until completely melted.
Pour peanuts over melted candy mixture, and stir until coated. Drop by tablespoonsful onto cooking parchment or waxed paper. Allow to set completely, approximately 45 minutes to 1 hour.
The last one is not a desert, however mornings just got better with Apple Butter!
- 5 lb Gala apples |1 cup packed light brown sugar | 1/2 teaspoon salt | 1 cinnamon stick
Peel, core and slice apples. In food processor, grate apples (in batches, if needed). Place in slow cooker. Stir in brown sugar, salt and cinnamon stick.
Cover and cook on High heat setting 4 hours.
Remove and reserve cinnamon stick. In food processor, puree apple mixture (in batches, if needed) until smooth. Return to slow cooker with cinnamon stick.
Cook uncovered on High heat setting 4 hours longer, stirring occasionally.
Remove the cinnamon stick. Cool completely. Transfer butter to jars and seal tightly. Store in refrigerator up to 3 weeks.
Sources: Betty Crocker