Toss whole mini marshmallows in the slow cooker and 3 other simple ingredients to get a sweet treat so delicious your family will be begging for more.

This four-ingredient slow cooker dessert leans into classic American campfire flavors—marshmallows, chocolate, and graham crackers—but turns them into an easy, scoopable treat perfect for a relaxed Memorial Day gathering. Instead of fussing with individual portions, you toss whole mini marshmallows straight into the slow cooker with just three other pantry staples, let the heat do the work, and end up with a gooey, shareable dessert that tastes like a cross between s’mores and a warm fudge pudding. It’s ideal for busy hosts who want something festive and nostalgic without hovering over the stove or grill.

Serve this warm straight from the slow cooker, spooned into small bowls or sturdy paper cups. It’s lovely on its own, but a scoop of vanilla ice cream or a dollop of whipped cream softens the richness and adds contrast. Fresh berries—especially strawberries or raspberries—cut through the sweetness and feel right at home on a Memorial Day table alongside grilled burgers, hot dogs, and simple salads. Offer extra crushed graham crackers or a sprinkle of chopped nuts on the side so guests can customize their bowls.

Servings: 8

4 cups whole mini marshmallows

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Scatter the whole mini marshmallows evenly over the bottom of the slow cooker so they form a full, even layer. This should look like a thick bed of marshmallows when viewed from the top.

Sprinkle the semisweet chocolate chips evenly over the marshmallows, allowing some to fall down between the marshmallows but keeping most on top so they melt into a fudgy layer.

In a small bowl, combine the graham cracker crumbs and the small pieces of butter. Use your fingers or a fork to work the butter into the crumbs until the mixture resembles damp sand with a few small buttery bits throughout.

Sprinkle the buttered graham cracker crumb mixture evenly over the chocolate chips, covering as much of the surface as possible. This will form a loose, crumbly topping that toasts slightly as it cooks.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the marshmallows have melted into a gooey base, the chocolate is fully melted, and the graham layer looks set and lightly toasted around the edges. Avoid lifting the lid during the first hour to keep the heat consistent.

Once cooked, turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to thicken slightly. The marshmallow and chocolate layers will still be very gooey but easier to scoop after this brief rest.

Serve the dessert warm, scooping down through all three layers so each portion has marshmallow, chocolate, and graham topping. Enjoy straight from the slow cooker, and switch to the WARM setting if you need to hold it for up to 1 hour for guests.

For a darker, less sweet version, swap half or all of the semisweet chocolate chips for dark chocolate chips. If you prefer milk chocolate, you can use those instead, but the dessert will be noticeably sweeter, so consider reducing the mini marshmallows by 1/2 cup. Add 1/2 teaspoon of vanilla extract or a pinch of ground cinnamon to the graham cracker mixture for a subtle flavor twist. For a nutty variation, sprinkle 1/2 cup of chopped toasted pecans, walnuts, or peanuts over the chocolate chips before adding the graham crumb layer. To make it more festive for Memorial Day, top each serving with sliced strawberries and blueberries, or scatter red, white, and blue sprinkles over the finished dessert just before serving. If you need a gluten-free option, use certified gluten-free graham crackers. For a dairy-free version, use dairy-free chocolate chips and a plant-based butter substitute; be sure to check labels on marshmallows, as some brands may contain gelatin from animal sources. Food safety tips: Keep the slow cooker on LOW or WARM once the dessert is done; do not leave it at room temperature for more than 2 hours to reduce risk of bacterial growth. Always unplug and let the slow cooker insert cool before refrigerating leftovers. Store leftovers in a covered container in the refrigerator for up to 3 days, and reheat gently in the microwave or on LOW in the slow cooker, stirring occasionally to prevent scorching.