My Birthday Post: Slow Cooker Fudgy Banana Cake

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As you can see it's really dense, fudgy and moist!

Make into muffins instead, if you prefer

Makes 8-10 servings

1 devils food cake mix, dry (or some other chocolate based cake mix would probably be fine)
2 eggs
4 ripe bananas, mashed
1 package chocolate chips (I used semi-sweet)


1.  In a mixing bowl combine all the ingredients.  Stir until mixed well.
2.  Pour batter into a greased 3-4 quart slow cooker.
3.  Cover and cook on LOW for about 3-4 hours or on HIGH for about 2-3.
4.  Spoon the cake into bowls and serve with vanilla ice cream.

You can also make these into muffins/cupcakes.  Just fill cupcake liners about 2/3 full.  Cook in a 350 degree preheated oven for about 10-15 minutes.  For my muffins I left out the chocolate chips.

Review:
Happy Birthday to me!  Yay!  Last year I made this cake in the slow cooker and in 2009 I made this brownie fudge cake...but I liked this easy banana one probably the best.

This birthday cake is just how I like it...moist, dense, fudgy and very very chocolaty.  Also it has 4 ingredients.  It takes about 5 minutes to get into the slow cooker.  I made it a second time without the chocolate chips and made it into muffins.  They are deliciously easy and a great way to use up ripe bananas. 4 stars.

Slow Cooker Sour Cream Chocolate Zucchini Bread

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Makes 1 loaf

1 eggs
1/3 cup oil
1 cups sugar
1 tsp vanilla
1/3 cup sour cream
1 1/2 cups flour (I used whole wheat flour ground from soft white wheat)

3/4  tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
1 cup zucchini, shredded
1/4 cup cocoa powder

1.  Grease one 8×4 loaf pan.

2.  In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add sour cream. Mix well. Add flour, baking powder, baking soda, salt and cocoa powder.

3.  Add zucchini. Stir by hand just until mixed.  Pour into the loaf pan.

4.  Place a small rack in the bottom of the slow cooker or if you don’t have a rack, ball up a few pieces of foil.  Place the loaf pan on top of the rack.

5.  Place a kitchen towel or 2 paper towels on top of slow cooker.  Secure the towel with the lid.  Cook on HIGH for about 2-3 hours (depending on how hot your slow cooker cooks). 

6.  Test with a toothpick.  Cool in the loaf pan on a baking rack before removing from pan.

Review:

I doubled this and made half into muffins and half into bread.  They both tasted great but lacked a little in the looks department.  The bread fell in the middle as did the muffins.  The sour cream made the bread so moist.  This is a great way to use your zucchini this summer and you don't have to heat up your kitchen either!  4 stars.

Chocolate Peanut Butter Mousse Dessert

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The BEST dessert ever.  I made it again for Easter but this time decided to put cadbury mini eggs on top.  Not a slow cooker recipe, but for those chocolate and peanut butter fans I just HAD to share!

Chocolate-Covered Coconut Peanut Butter Bites

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Makes about 15 balls

1/2 lb candy coating chocolate

1/2 cup peanut butter (smooth or chunky)

1/3 cup butter, melted

1/8 tsp vanilla

1 cup coconut (plus more for topping)

1 cup powdered sugar

1/2 cup rice krispies

1.  In a mixing bowl, combine the peanut butter, butter, vanilla, coconut, sugar and rice krispies.  Mix until smooth. 

2.  Take about 1 tablespoon of dough and roll into a ball.  Place on a cookie sheet that has been covered with parchment paper.

3.  Place in the freezer.

4.  In your Little Dipper Crockpot (or a small slow cooker) place your chocolate.  Cover and cook on LOW or WARM for and hour, while the cookie dough is chilling.

5.  Stir the chocolate until creamy.  Dip cookie balls in the chocolate with a fork.  Cover entirely with chocolate and place on cookie sheet that has been covered with parchment paper.  Sprinkle with coconut, if desired.  

6.  Let chocolate set and then serve (or chill if desired).

Review:

I had a dream.

No, really, I literally had a dream.  And it was about coconut peanut butter dough dipped in chocolate.  I woke up and was so excited to try this out.  (that just shows you how much I think about food.  I am even dreaming about it these days).

I love the buckeyes that we make but I thought I would step them up a notch by adding coconut and rice krispies.  They were awesome.  At least I thought so.  So I decided to try them out on my in-laws.  I didn't say anything about them.  I just set them on the counter in a tupperware container.  A little bit later I looked in the container and there was only one left.  My sister-in-law said, "those are the best things I've ever eaten!"  Now that is a compliment.  I was so happy that they liked them as much as I did.  If you're a fan of coconut you'll love these.  5 stars.

Things I've pinned: the "I wanna try this" edition

Pin It Still haven't got on pinterest yet?  Check out my boards here for all the scrumptiousness I've been looking at lately.  My computer has drool on it.

Here are some of the things I want to try:

Chocolate Whole Wheat Banana Bread Muffins from KT's Kitchen (I tried these and they are very very very yummy!)

Raspberry Chocolate Truffles from Taste and Tell

Chocolate Crepes as seen on Sea Salt with Food

The Best Classic Brownies as seen on Utah Deal Diva

Happy Valentine's Day!!! 

Making desserts in a slow cooker

Pin It Check out the article in the Deseret News today about making desserts in the slow cooker!

Things I've pinned...Valentine's Day Edition

Pin It On today's edition of "Things I've Pinned" it's all about sweet treats for Valentine's Day coming up next week.  These all look absolutely A-Mazing.  I wish that I could try them all!!!

Simple Valentine's Heart Cake Dessert for Two as seen on Real Mom Kitchen

Double Decker Peanut Butter Fudge as seen on The Kitchenarian

Molten Chocolate Cake with Raspberry Lava as seen on Oh Cake

Homemade Twix Bars as seen on Sweet Basil

 

And if you're looking for a slow cooker sweet treat to share with your sweetie here are some of my recipes that are delicious:

Raspberry Chocolate Sauce

Heath Bar Chocolate Pudding Cake

Brownie Fudge Cake

Caramel Chocolate Cake

Hot Fudge Cake

Slow Cooker Oatmeal Banana Bread

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Oatmeal Banana Bread in the Slow Cooker 

Moist and Delicious!

Makes 1 loaf

• 1/2 cup butter-flavored shortening 
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour (from soft white wheat works the best)
• 1 cup quick cooking oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 or 4 medium ripe bananas, mashed
• 1/4 cup milk
• 
  
• 1.  Place a small rack in the bottom of your 6 quart slow cooker.  Turn the slow cooker on HIGH.

When baking bread in the slow cooker use a small rack so the air can circulate underneath the pan.

2.  Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.

• 3.  Slowly add in the flour, oatmeal, baking soda, salt and cinnamon. Finally mix in the bananas and milk until well-blended.
• 4.  Pour into a greased loaf pan that fits inside your slow cooker.  Place on top of rack.

Place loaf pan on top of the rack.

5.  Place a dish cloth or 2 thick paper towels over the top of the slow cooker.  Place lid snugly on top of towel.  6.  Cook for 2-3 hours on HIGH.  Check for doneness and remove loaf pan.  Let cool and then serve.

Place a towel on top of slow cooker so that moisture is absorbed into the towel instead of dripping onto the bread.

Review:
This banana bread was moist and delicious!  I loved the addition of oatmeal.  Such a fun twist.  Why make banana bread in the slow cooker instead of the oven?  For me, the bread seems to cook more evenly.  In addition, if you're going to be out of the house it's not going to be detrimental if you can't get home exactly on time to take the banana bread out.  In the summer when it's hot, the slow cooker doesn't heat up your kitchen like the oven would.  You could definitely make this recipe in the oven, if you prefer.  Cook at 350 for about 55 minutes.  4 stars.

Chocolate Peanut Butter Mousse Dessert!

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Totally not a slow cooker recipe but I had to share this one.  It is truly amazing.  We had the pie version of this for Thanksgiving.  I made it in a square baking dish instead of a 9 inch pie tin.  You can do either.  Either way you win.  This dessert is awesome.

Makes 12 servings

1 c. chocolate graham cracker crumbs (I just used regular graham crackers)
1/3 c. honey-roasted peanuts, chopped
6 Tbsp. butter, melted
1 1/2 c. whipping cream, divided
1 (14 oz) can sweetened condensed milk, divided
1 1/2 c. semisweet chocolate chips
2 (3 oz) pkg. cream cheese, softened
3/4 c. creamy peanut butter

In medium bowl, combine graham cracker crumbs, peanuts and butter; press mixture in bottom and up sides of 9" pie pan (or square baking dish).   Set aside.  

Pour 1/2 c. cream into microwave-safe bowl; microwave on high for 2 minutes.   Stir in 1/2 c. condensed milk and chocolate chips until smooth.   Spoon into crust.   Chill 1 hour.

In large bowl, beat remaining cream to stiff peaks; set aside.

I small bowl, beat remaining condensed milk, cream cheese and peanut butter until smooth.   Fold in whipped cream.   Spoon over chocolate filling.

Freeze 4-6 hours or until firm.   Let stand 15 minutes before serving.   Garnish as desired.   Store in freezer.

Review:

If you are a peanut butter and chocolate fan you'll love this dessert.  It is very rich and obviously you wouldn't make this weekly but it is perfect for a special occasion.  5 stars.

Slow Cooker Pumpkin Dump Cake

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Makes 8-10 servings

1 cup white sugar
2 (15 oz) cans pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 (18.25 oz) white or yellow cake mix
1/2 cup butter
Cinnamon


1.  In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt.  Stir.
2.  In a separate bowl, combine the cake mix and the butter.  Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly.  Sprinkle the cake mix on top of the pumpkin puree.
3.  Sprinkle cinnamon on top of the cake mix.
4.  Place a double layer of paper towels on top of your slow cooker.  Place the lid over the paper towel and make sure it is secure.  (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours or on HIGH for 90 minutes-2 hours.  Remove the lid and turn to warm.  Let sit on warm for 20-30 minutes and then serve with vanilla ice cream (we served ours with pumpkin ice cream)


Review:
I saw this pumpkin cobbler recipe and decided I needed to try it in the slow cooker.  I ended up changing it quite a bit but I knew it would work since this cherry recipe and this peach recipe work so well.  I used the paper towel trick that I love to prevent drippage on top of the cake.  I am definitely not usually a pumpkin dessert person (unless it's pumpkin combined with chocolate chips) but this one I'd have to say is good to have seasonally in the fall.  Plus it's super duper easy.  So if you're not a chocolate person, this just may be the  dessert for you.  3 stars.

Caramel Cream Cheese Cookie Bars

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1 box Devils Food Cake mix
2 eggs
1/2 cup vegetable oil or canola oil
1 can sweetened condensed milk
4 oz cream cheese
1 cup chocolate chips

1.  Make the sweetened condensed milk into caramel sauce.  Click here for the recipe.
2.  After caramel is cooled, mix it together with the cream cheese until it is smooth and creamy.
3.  In a separate bowl, mix the cake mix, eggs and oil together.
4.  Spray a 9 x 13 inch dish with non stick cooking spray.  Take the cake mix mixture (except for 1 cup) and pat on the bottom of the dish.  Top with cream cheese mixture and spread out nicely.  Crumble the rest of the cake mix mixture over the top of the cream cheese.  Sprinkle the dish with chocolate chips.
5.  Bake in a preheated oven at 350 degrees for about 18-20 minutes.

Review:
Not really a slow cooker recipe, but I had to share.  You do make the caramel sauce in the slow cooker, I guess so we'll count it.  I bought a case of devils food cake mixes.  A case people.  What in the world was I thinking?  So anyhow, this is one way to use devils food cake mix.  It's delicious, it's easy and it will please the crowd.  4 stars.

Caramel Apple Sundaes

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Caramel Apple Sundaes

8 apples, peeled, cored, and cut into chunks or slices (6 cups)
1 tsp cinnamon
1/2 cup water
1/2 cup sugar
1 (13 oz) can sweetened condensed milk
Vanilla ice cream


1.  Peel label on milk and place in a slow cooker.  Cover entirely with water and cover and cook on HIGH for 4 hours or on LOW for 8 hours.  The milk will turn into a thick caramel sauce.  If you prefer, you can thin it out with milk.
2.  Meanwhile, in a separate slow cooker combine the apples, cinnamon, water and sugar and stir.  
3.  Cover and cook on LOW for about 4 hours.  Apples should be cooked but not totally mushy and falling apart.
4.  Serve apples over vanilla ice cream and top with caramel sauce.


Review:
Not chocolate but still good.  Did I just write that?
It reminded me of an apple crisp-ish yummy fall treat.  I love that you can throw a can of sweetened condensed milk in the slow cooker and magically have apple dip or caramel topping.  So awesome.  If you're drowning in apples this is a good one to make!  
4 stars

Slow Cooker Peach Cobbler

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No picture of the cobbler...so sorry!!! 
But it's a really super duper easy recipe and tastes yummy!  And peaches were $0.40 a pound.  I bought enough to fill my entire produce drawer.  And we're eating them all.  Not canning one.  Bring it on.
6 large peaches, peeled and sliced
1 white cake mix
1/2 cup butter (1 stick), softened

1.  Place peaches in bottom of slow cooker
2.  Cut the butter into the cake mix until crumbly.
3.  Sprinkle cake mix mixture over peaches.
4.  Place paper towel on top of slow cooker and seal with slow cooker's lid.  Cook on HIGH for 2 hours. 
5.  Serve with vanilla ice cream.

Makes 8 servings

Review:
So easy and so tasty!  Love love love me some fresh peaches.  They are the best.  4 1/2 stars. 

Slow Cooker Strawberry Rhubarb Cobbler

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Makes 8-10 servings

Fruit filling:
3 cups sliced strawberries (fresh or frozen)
3 cups sliced rhubarb (sliced into 1/4 inch pieces)
1/2 cup sugar
2 Tbsp quick-cooking tapioca
Crust:
2 Tbsp sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten

1.  Spray large slow cooker (I used a 6 quart) with nonstick cooking spray.
2.  Combine strawberries, rhubarb, sugar and tapioca in the slow cooker and stir until sugar coats the fruit and starts to dissolve.
3.  In a bowl, combine 2 Tbsp sugar, flour, baking powder and salt.  With a pastry blender or a fork, cut in the cutter.  The mixture will be crumbly.  Stir in the milk and egg until just moistened. 
4.  Drop the dough as evenly as possible on top of the fruit.
5.  Use 3 or 4 paper towels and place them on top of the slow cooker.  Secure the lid on top of the paper towels.
6.  Cook on HIGH for 90 minutes.  Remove lid and paper towels and turn to warm.  Let sit for 30 minutes.
7.  Scoop out and serve in dishes with vanilla ice cream.

Review:
On my facebook page I posted the question:
True or false:  A dessert is worth eating if it doesn't have chocolate in it?
Most people that responded said TRUE! 

My personal philosophy on this is that if you are eating a dessert without chocolate it's not really a dessert.  For example, this strawberry rhubarb cobbler wasn't dessert, just a side of fruit.  After I ate this, I ate some chocolate ice cream.  Then I felt complete and happy.

But that doesn't mean I don't think that the strawberry rhubarb cobbler isn't worth eating.  In fact, I was very very pleased with the results.  It was sweet and tart and very tasty.  The paper towels absorbed most of the moisture so the topping was dry and crisp.  The use of the 6 quart slow cooker worked well also so that it dried out more and didn't get all mushy.  It also worked well to cook in the slow cooker since it is summer and very hot.  No need to turn on the oven if you don't need to!  I felt pretty awesome about the fact that I picked the rhubarb straight out of the garden at my parent's house too. 

All in all, I would give this 4 stars.  I know it has rhubarb in it, I know you don't even know what rhubarb is, I know it's a "dessert" without chocolate (gasp!), but it was actually very satisfying!  Make certain you have vanilla ice cream to serve with it (it's an absolute must).

Crockpot Blueberry Pancakes with Lemon Glaze

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You'll know it's done when the edges are brown and start pulling away from the sides of the slow cooker.

Pancakes in the slow cooker???

1 1/2 cups pancake batter

1/2 cup blueberries, fresh or frozen

1 1/2 tsp lemon juice

1 1/2 tsp milk

1/2 cup powdered sugar

1.  Cut a piece of parchment paper to fit the bottom of your slow cooker.  Place parchment paper in bottom of slow cooker and then spray parchment and sides of slow cooker with nonstick cooking spray.  (I used my 3 quart round slow cooker).

2.  Pour 1 cup of batter in bottom of slow cooker.  Sprinkle the blueberries on top of batter.

3.  Top with remaining 1/2 cup of batter.

4.  Cover and cook on HIGH for 1 hour (or until toothpick inserted in the center comes out clean).

5.  Loosen the edges of the pancake with a butter knife and turn slow cooker over to let pancake fall out onto a plate.

6.  Whisk the lemon juice and milk and powdered sugar together in a small bowl and drizzle over the top of the pancake. 

7.  Cut and serve.

Makes 4 servings

Review:

This morning as I was making pancakes for my kiddos for breakfast I looked over and saw my crockpot sitting on the counter (of course, where else would it be?).  I decided to try to make "pancakes" in the slow cooker with my remaining batter.  Or course they didn't turn out really as pancakes but as one big ol' pancake.  It kind of reminded me of coffee cake or some other sweet breakfast/brunchy food.  It wasn't quite sweet enough on its own so I made the powdered sugar glaze to go over the top.  This was okay, but next time I'll slice up strawberries and mix in a little sugar and have blueberry and strawberry pancakes instead.  I love the summer fruits!  I just bought a big package of strawberries and blueberries so I'll be trying this variation soon.  3 1/2 stars.

Chocolate Peanut Pretzel Bites

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1 (8 oz) bag Reese's mini peanut butter cups (I used the already unwrapped kind)
2 cups mini marshmallows
1 cup chocolate chips
1/2 cup peanut butter
2 cups crushed peanuts
1/3 cup evaporated milk
1 cup peanuts
1 to 2 cups crunched up pretzels (you don't want crumbs but not really large pieces either)
1 cup powdered sugar

1.  Dump the peanut butter cups, marshmallows, chocolate chips, peanut butter and evaporated milk into the slow cooker.
2.  Cover and cook on HIGH for 30-90 minutes (depending how fast your slow cooker cooks), until chocolate is melted.
3.  Stir until smooth.  You may need to add in some additional milk to smooth things out and get the consistency that you like. 
4.  Add in the peanuts, pretzels (as much as you want to get desired consistency) and powdered sugar.  Stir until well combined. 
5.  Pour into a greased square baking dish and pat down. 
6.  Chill, cut into squares and serve.

Makes 10 servings

Review:
This recipe was kind of made up as I went along but turned out delish.  How could it not?  Chocolate, check.  Peanut butter, check.  Marshmallows, check.  Yumminess, double check.  I used semi-sweet chocolate chips which are my personal fave but you could also use milk chocolate, if you prefer.  The pretzels and peanuts gave it a salty flavor along with the sweet which was awesome.  I would give this recipe 5 stars because I really would eat it each day of my life if I had an unlimited amount of calories that I could eat (if this was the case add Nutella, ice cream, shakes, peanut butter and avocados to my list as well).

Easiest Hot Fudge Sauce Ever

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Makes 15-20 servings (or two if I'm the one that's eating it with you)

2 cups chocolate chips (you can use semi sweet or milk chocolate, whatever you prefer)
1 (14 oz) can sweetened condensed milk
Milk, to thin out if needed

1.  Dump the chocolate chips and the sweetened condensed milk in the slow cooker.
2.  Cover and cook on HIGH for 1-2 hours. 
3.  Stir until chocolate chips are melted and the consistency is smooth.  Add in milk one tablespoon at a time, to thin out the sauce, if needed.
4.  Serve over ice cream.

Review:
I will get my chocolate in each day of my life.  This is how I got it into my diet yesterday.  Over my ice cream and bananas.  And it was delicious.  And I have a big tupperware of the hot fudge sauce left.  I may or may not have been sneaking spoonfuls of it today.  This recipe is so easy and you can easily do it over your stove top as well.  Make sure to stir, stir, stir though so the chocolate doesn't burn and stick to the bottom.  5 stars.

Happy Birthday Crockpot Cake

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Crockpot Cake?!

Makes 4 servings

2/3 cup white sugar
1/3 cup butter
1 egg
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1/3 cup milk

1.  Remove the round (not oval) crockpot insert and preheat the base to HIGH.
2.  Make a foil collar. (see instructions below)
3.  Make a foil sling.  (see instructions below)
4.  Spray the slow cooker and foil with nonstick cooking spray.
5.  Cream together the sugar and butter.  Beat in the egg then stir in the vanilla.  Combine flour and baking powder, add to the creamed mixtures and mix well.  Finally stir in the milk until batter is smooth.  Spoon batter into prepared crockpot insert.  Spread evenly and smooth the top. 
6.  Cover and slow cooker tightly and cook on HIGH for 1 hr to 1 1/2 hrs, until toothpick inserted in the middle is clean.
7.  Remove foil collar and let the cake sit 10 minutes. 
8.  Carefully remove foil and place cake on a platter.  Frost, decorate and enjoy!

Review:
Today is my birthday!  Woo!  In celebration I decided to do something I haven't done yet.  Attempt an actual cake (not a pudding cake or cobbler) in the slow cooker.  This was my attempt.  Although it actually doesn't look half bad, there are just some things that you should make conventionally.  After it cooled the outside got really hard and crunchy.  It just wasn't great.  Make it in the oven at 350 for 20 minutes and it should be fine. 
Oh, and don't you worry.  Lest you think this is the only cake I'm having for my birthday, I'm having the Great Wall of Chocolate at PF Changs tonight.  (please don't attempt that one in the slow cooker)
2 stars

Foil Collar and Foil Sling


• Most slow cookers have a hotter side that can cause casseroles and other dense dishes like meatloaves to burn. Line with a foil collar: Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.

• For recipes that you want to lift out of the insert intact, like lasagnas, breakfast casseroles, meatloaves, some desserts make a foil sling. Line the slow cooker insert with a foil collar. Then fit two large sheets of foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert. Before serving, these overhanging edges can be used as handles to pull the dish out fully intact.

PB and Caramel Fondue

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1 (14 oz) can sweetened condensed milk
1/2 cup peanut butter
1/2 cup evaporated milk

1.  Peel the label off the sweetened condensed milk and place the can in the slow cooker.
2.  Fill the slow cooker insert with water until it covers the can.
3.  Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
4.  Remove can from slow cooker and let rest.
5.  Drain water out of the slow cooker. 
6.  Add peanut butter to slow cooker and once the can is cooled add the sweetened condensed milk. 
7.  Stir and then slowly add in evaporated milk, whisking until smooth.  (you can add in more or less evaporated milk...just get it to the consistency that you want.)
8.  Turn slow cooker to warm and serve with bananas, apples, angel food cake or whatever yummy dippables you want!

Review:
Usually I'm all about the chocolate.  Chocolate ice cream, chocolate cake, chocolate chips, chocolate brownies, etc.  But I'm making an exception for this most delicious recipe.  It is a winner, for sure.  If you're having a fondue party put this recipe on your menu.  It is so good.  I especially loved the bananas with it.  5 stars (in my book)

March Madness Day 22: Chocolate Nutella Bread Pudding

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Makes 4 to 5 servings

6-8 slices toasted French bread, cut into 1 inch cubes (6 cups)
1/4 cup semi sweet chocolate chips
2 cups half and half
4 large egg yolks
1/2 cup Nutella
6 Tbsp white sugar
2 tsp vanilla extract
1/4 tsp salt
1 Tbsp brown sugar

Spray slow cooker with nonstick cooking spray.  Combine bread and chocolate chips in slow cooker.  Whisk half and half, yolks, Nutella, sugar, vanilla, and salt in a bowl and then pour over bread in the slow cooker.  Press on bread to submerge in liquid.  Sprinkle brown sugar over the top.  Cover and cook for about 3 hours on LOW, until the center is set.

Review:
(This is a simplified version of this recipe.)  Chocolate chips and nutella.  Need I say more?  It's good (if you like bread pudding).  Try it.  4 stars.