Slow Cooker Chocolate Peanut Butter Fondue

Slow Cooker Chocolate Peanut Butter Fondue is a decadent, glossy, chocolate dip kissed with peanut butter, perfect for your favorite fruit and confections on Valentine's Day or any day!
Course Dessert
Cuisine American
Keyword chocolate peanut butter fondue
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 to 8 servings
Calories 78kcal
Author Samantha at Five Heart Home


  • 12 ounces (about 2 cups) good-quality semisweet chocolate chips
  • 2 ounces (about 1/3 cup) good-quality bittersweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 1 teaspoon instant espresso powder optional
  • Pinch of salt
  • 1 1/4 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Dippers such as fresh fruit (banana or apple slices, strawberries, etc.), jumbo marshmallows, cubed pound cake, cubed angel food cake, coconut macaroons, butter cookies, shortbread, graham crackers, Oreos, brownie bites, donut holes, pretzel twists, and/or potato chips


  • Measure chocolate chips, peanut butter, espresso powder, and salt into a small (approximately 3-quart) slow cooker. Pour heavy cream over the top. Cover and cook on LOW for 20 minutes. Stir well, cover again, and cook for 20 minutes. Repeat until the chocolate is smooth and melted and all of the ingredients are fully incorporated. Once the fondue is done, stir in the vanilla, reduce the heat to WARM, and serve immediately with your favorite dippers.


  • It's important to use good-quality chocolate chips in chocolate fondue since they taste better and melt smoother. I recommend Guittard or Ghirardelli.
  • You can use all semi-sweet chocolate chips or a combination of your favorite kinds...semi-sweet, milk chocolate, or bittersweet. The combo listed in this recipe just happens to be my favorite. ;) However, white chocolate chips, peanut butter chips, or other flavors aren't made from chocolate and contain ingredients that may prevent them from melting as smoothly.
  • Heavy cream is sometimes called heavy whipping cream.
  • You may use your favorite type of peanut butter, but don't use a natural variety where the oil separates and has to be stirred back in. I used natural peanut butter but made sure it was the no-stir kind. ;)
  • I keep a jar of instant espresso powder in my pantry to add to brownies, chocolate cake, chocolate cookies, etc. Adding a small amount of espresso powder lends depth of flavor to chocolate recipes without making them taste like coffee.
  • I stirred my fondue every 20 minutes and it was finished in exactly 1 hour. If your fondue is bubbling around the edges but not yet fully melted, you may want to stir more frequently (every 10 to 15 minutes).
  • If your slow cooker runs hot, your fondue will be ready sooner than 1 hour. If your slow cooker runs cool, it may take longer for everything to melt.
  • This recipe should work just fine in a larger (6-quart or so) slow cooker. Just keep an eye on it in case it cooks more quickly. I prefer using a small slow cooker, however, for more depth when it comes to dipping.
  • I haven't tried doubling this recipe. If you choose to do so, it will probably take longer for all of the ingredients to fully melt, so you may want to watch it closely and stir frequently to keep it from burning around the edges.


Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 68mg | Sugar: 2g | Vitamin A: 75IU | Calcium: 12mg | Iron: 0.4mg