Slow-Cooker Snickers Lava Cake for Easy Decadent Dessert Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the lava cake immediately while it is still warm from the slow cooker. The molten caramel and nougat center are at their peak consistency when served fresh.

If the cake sits for too long, the center will firm up as it cools, changing the texture from a lava cake into a more traditional fudge cake. Always have your bowls and ice cream ready to go before you start scooping the cake to ensure every serving is enjoyed at the ideal temperature.

If you find the cake is setting too quickly around the edges, consider placing a piece of parchment paper over the top of the cake for the final 30 minutes of cooking. This helps to trap steam and prevents the top from becoming too crusty while the center finishes melting.

This is a simple trick that works well for various slow-cooker desserts and ensures that your final result remains soft and moist throughout the entire dish, enhancing the overall eating experience for your guests.

Variations

• Twix Lava Cake: Substitute the Snickers bars for chopped Twix bars and add a tablespoon of cookie butter to the batter for an extra layer of biscuit flavor and richness.
• Peanut Butter Cup Lava: Replace the Snickers with chopped peanut butter cups and use a chocolate fudge cake mix to create a deep, intense peanut butter and chocolate flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended as the texture of the molten center will not survive the freezing and thawing process.

Reheat

Reheat individual portions in the microwave for 30 seconds until warm and soft.

If you have leftovers, allow the cake to cool completely before covering the slow cooker basin or transferring the remainder to an airtight container. The cake will stay fresh in the refrigerator for up to three days. Keep in mind that the molten center will solidify once refrigerated, so the texture will be different when reheated. It is best to store the cake without the ice cream and caramel sauce to maintain the integrity of the cake itself.

While this recipe is best served fresh, you can prepare the batter and chop the candy bars a few hours in advance, keeping them stored separately until you are ready to assemble and cook. Do not assemble the cake in the slow cooker ahead of time, as the moisture from the batter will begin to soften the candy bars and peanuts prematurely. For the best results, assemble and cook the cake just before you intend to serve it to your guests.

Serving ideas

Scoop the warm lava cake into individual dessert bowls, ensuring each portion includes a generous amount of the molten caramel and peanut fudge from the bottom of the slow cooker.

Top each serving with a large scoop of vanilla ice cream; the contrast between the cold ice cream and the warm, gooey cake is the highlight of this dish. Drizzle extra warm caramel sauce over the top and sprinkle with a few extra roasted peanuts for added texture and a beautiful, professional presentation.

Consider serving this dessert with a side of fresh whipped cream or a few fresh berries if you want to add a touch of brightness to the rich chocolate flavors. However, the classic combination of vanilla ice cream and caramel is hard to beat.

Because this is a very rich dessert, serving smaller portions is often recommended, as it allows your guests to enjoy the intense flavors without feeling overwhelmed. It is the perfect end to a heavy meal or a celebratory dinner.

Frequently asked questions

Recipe card

Slow-Cooker Snickers Lava Cake for Easy Decadent Dessert

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 8

Ingredients

• 1 box chocolate peanut butter cake batter, prepared
• 15 pieces fun-size Snickers bars, chopped
• 1/2 cup salted roasted peanuts
• 1/2 cup caramel bits
• 1 cup hot cocoa water
• vanilla ice cream, for serving
• warm caramel sauce, for serving

Instructions

1. In a large bowl, prepare the chocolate peanut butter cake batter according to the package instructions. On a cutting board, chop the fun-size Snickers bars into bite-sized pieces. Ensure all ingredients are measured and ready for layering in the slow cooker bowl.
2. Pour the prepared chocolate batter into the 6-quart slow cooker. Evenly scatter the chopped Snickers bars, salted roasted peanuts, and caramel bits over the surface of the batter. Pour the hot cocoa water over the mixture to help create the molten lava effect during the cooking process.
3. Cover the slow cooker with the lid and set to cook on HIGH for exactly 2.5 hours. During this time, the nougat and caramel will melt into a bubbling peanut-fudge lava pool underneath the chocolate crust. Once finished, scoop the cake into bowls and top with vanilla ice cream and warm caramel sauce.

Contains: gluten, eggs, milk, peanuts, soy

Estimated nutrition per serving

Calories

450

Protein

6.5 g

Carbohydrates

62 g

Fat

19 g

Fiber

2.5 g

Sugar

48 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.