Oven baked salted caramel peanut butter bombs. Very delicious dessert baked in oven.
Makes 4-6 servings

Ingredients:
For the Brownies:
1/2 cup granulated white sugar
1/2 cup brown sugar
6 tablespoons unsalted melted butter
2 large eggs,beaten
1 teaspoon vanilla
3/4 cup coca powder
1/4 teaspoon sat
For the Caramel:
3/4 cup granulated sugar
3 tablespoons light corn syrup
4 tablespoons unsalted butter
1/4 cup (60 ml) heavy (double) cream
1 teaspoon vanilla
1/4 teaspoon salt

For the Chocolate Coating:
1 1/2 cups chocolate chips
1/4 cup chopped salted peanuts

Cooking method:

1. For the Brownies:Preheat oven to 350 F (175 C).
2. Lightly grease a 8x8 inch baking pan with nonstick cooking spray.
3. In a mixing bowl,combine sugars with melted butter.Beat until fluffy.
4. Stir in beaten eggs and vanilla.Beat for 2 minutes.
5. In a small mixing bowl,combine cocoa and salt.Mix well.
6. Add dry mixture to batter and mix until smooth.
7. Pour into greased baking sheet.Bake in preheated oven for 25 minutes.

1. For the Caramel: In a medium saucepan,combine granulated sugar and syrup.Mix well.
2. Cook over medium heat,stirring occasionally.
3. Once it is caramel colored, add unsalted butter and stir until the butter is melted.
4. Add heavy cream and stir until well combined.
5. Once it is caramel colored, add the butter and stir until the butter is melted
6. Stir in salt and vanilla.Cover and refrigerate until completely cooled.

1. Cut warm brownies into squares.
2. Pick up each brownie and squish it and form it into a ball in your hands.
3. Make a large indentation with your thumb in the ball and fill it with the cooled caramel.
4. Seal up the brownie around the caramel with your fingers and roll the brownie into a round ball.
5. Place on a sheet of parchment paper on a pan that will fit in your freezer. 
6. Freeze all the balls for about 20 minutes or until they're pretty cold.
7. Melt the chocolate chips in the microwave on medium power, stirring every 30 seconds until melted.
8. Stir in the peanuts.
9. Dip each brownie ball into the chocolate and then place back on the parchment.

Slow cooker applesauce cake.Delicious dessert with butter glaze cooked in slow cooker.
Makes 12 servings

Ingredients:

• 1/2 cup (125 g) unsalted butter at room temperature
• 1/4 cup (60 g) light brown sugar
• 1 large egg,beaten
• 3/4 cup (180 g) applesauce
• 1 teaspoon vanilla
• 1 cup (250 g) all-purpose flour
• 1/2 cup (125 g) whole-wheat flour
• 1/2 cup (125 g) quick-cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• Buttery Glaze (see recipe below)

Cooking Method:

1. In a large mixing bowl,combine butter and brown sugar.
2. Mix until well blended.
3. Stir in beaten egg,applesauce and vanilla.
4. Mix in remaining combined ingredients,except Buttery Glaze.Stir well until well blended.
5. Transfer butter to greased and floured 6-cup fluted cake pan.
6. Place cake pan on rack in 6-quart (6 L) slow cooker.
7. Cover slow cooker and cook on on high-heat setting for 2 1/2-3 hours or until tooth pick inserted in the center comes out clean.
8. Remove baked applesauce cake from slow cooker and cool on wire rack 10 minutes.
9. More slow cooker recipes>>>>>

Buttery Glaze:

Makes 1/2 cup

• 1 cup powdered sugar
• 1/2 teaspoon butter extract
• milk

Cooking Method:

1. In a mixing bowl,combine all ingredients(add enough milk to make a glaze consistency).
2. Mix well.
3. Pout buttery glaze over baked applesauce cake and enjoy!

Slow cooker blueberry French toast.Delicious dessert cooked in slow cooker.

Ingredients:

• 1 cup (250 g) brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup (60 g) melted butter
• 12 slices bread
• 1 1/2 cups (370 g) fresh blueberries
• 5 large eggs,lightly beaten
• 1 1/2 cups (370 ml) milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• syrup,whipped cream and fresh blueberries for garnish

Cooking Method:

1. In a small mixing bowl,combine brown sugar,ground cinnamon and melted butter.
2. Mix well.
3. Grease slow cooker with nonstick cooking spray.
4. Coat the bottom of slow cooker with 1/3 sugar mixture.
5. Add 6 bread slices,then another 1/3 sugar mixture.
6. Sprinkle with fresh blueberries.
7. Add remaining bread slices and sugar mixture.
8. In a mixing bowl,combine beaten eggs,vanilla,milk and salt.Beat well.
9. Pour egg mixture over bread and press down lightly.
10. Cover slow cooker and refrigerate several hours.
11. Remove from refrigerator.
12. Cook on low-heat setting for 3-4 hours.
13. Serve blueberry French toast with syrup,whipped cream and fresh blueberries.