Marshmallow creme and warm chocolate sauce form the center of this chocolate volcano!
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1 cup Land O Lakes® Butter
1 cup bittersweet chocolate chips
1/2 cup firmly packed brown sugar
5 large Land O Lakes® Eggs
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 cup marshmallow creme
1/4 cup unsweetened cocoa
1/8 teaspoon ground cinnamon
1 cup boiling water
Graham cracker pieces or crumbs, if desired
*Substitute 1 cup semi-sweet chocolate chips.
Line sides of 3- to 4-quart slow cooker with long strip double thickness aluminum foil. Set aside.
Combine butter and chocolate chips in bowl. Microwave at 50% power 2 minutes; stir. Continue microwaving 1 1/2-2 minutes or until chocolate and butter are melted and smooth. Set aside.
Tip: Melting Chocolate
To avoid burning the chocolate, after the initial minute microwave in short, 30-second bursts, stirring thoroughly between each.
Place 1/2 cup brown sugar and eggs in another bowl; beat at medium speed until sugar is dissolved. Pour warm chocolate mixture into egg mixture; beat at low speed until well mixed. Stir in flour and 1/2 teaspoon cinnamon.
Spread half of batter into prepared slow cooker. Spoon marshmallow creme into center; top with remaining batter.
Combine 1/2 cup brown sugar, cocoa and 1/8 teaspoon cinnamon in bowl; mix well. Sprinkle topping mixture over cake batter; pour boiling water over top. Cover; cook on High heat setting 1 1/2-2 hours or until edges are set and center is soft.
Spoon into bowls; garnish with graham crackers pieces, if desired. Serve warm.
Make dinner in the slow cooker before you leave home, and return to the most amazing fragrance—a delicious meal all ready to enjoy!