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Slow-Cooker Chocolate Chip Cookie
Press the dough into the bottom of the slow cooker over crossed strips of parchment. Start checking after 2½ hours on high, or 5 hours on low. The edges should set while the center is just slightly soft. Cool the cookie in the insert before using the paper to lift it out.
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Slow-Cooker Brownies
Cook the brownie batter on low for about 2 hours and 15 minutes. The edges should be set before you take out the insert, even if the center is softer. Give the brownies an hour to cool in the covered insert before you cut or scoop them.
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Slow-Cooker Winter Fruit Compote
Simmer apples, dried apricots, raisins, and cranberries with pineapple, orange juice, and cinnamon on low for 5 to 6 hours. Stir in the peach pie filling just before serving. Use it as a warm topping when plain pound cake or ice cream needs fruit.
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Slow-Cooker Chocolate Fondue
Melt chopped chocolate with heavy cream and vanilla on low for 1 to 2 hours. Stir along the way and stop cooking when the mixture is smooth. Switch to warm if you want to leave the pot out with fruit and cubes of cake for dipping.
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Slow-Cooker Peanut Clusters
Melt the chocolate on low for 1 to 2 hours, stirring about every 15 minutes. Wait until it’s smooth before adding the peanuts. Scoop clusters onto parchment and give them time to harden so you can pick them up without smearing the coating.
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Slow-Cooker Fudge
Stir chopped milk and dark chocolate into condensed milk on low, scraping the sides every 15 minutes. After about an hour, the mixture should look smooth and thick enough to pour into a lined pan. Chill it until firm, then cut small squares.
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Slow-Cooker Candied Pecans
Toss pecans with frothy egg whites, cinnamon, and sugar. Cook on low for about 3 hours and stir every 20 minutes so the coating spreads evenly. Cool them in a single layer before you break apart any clusters. They work as candy or a crunchy ice cream topping.
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