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4-Ingredient Slow Cooker Croissant Pudding

4-Ingredient Slow Cooker Croissant Pudding Made Easy

This 4-Ingredient Slow Cooker Croissant Pudding is a simple, delightful dessert that's sure to impress.
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Prep Time 15 minutes
Cook Time 4 hours
Cooling Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups rolled oats Use rolled oats for the best chewiness
  • 1 cup chocolate chips You can use dark chocolate or dairy-free chips
  • 1 cup peanut butter Almond butter serves as a nut-free alternative
  • 1/3 cup honey or maple syrup Agave syrup is a vegan substitute

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine rolled oats and chocolate chips. Mix until evenly distributed.
  2. In a separate bowl, blend peanut butter and honey or maple syrup until smooth and creamy.
  3. Combine the wet mixture with the dry ingredients, folding until well mixed and a sticky dough forms.
  4. Scoop tablespoon-sized portions of dough onto a lined baking sheet, pressing each down slightly.
  5. Preheat oven to 350°F (175°C) and bake for 10-12 minutes until golden brown.
  6. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 120mgFiber: 2gSugar: 8gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Refrigerate in warm climates for up to 2 weeks. Freeze for extended storage.

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