Step 1: Prepare the Hot Chocolate Base

1. In a medium mixing bowl, whisk together 2 cups chocolate milk, 4 packets hot chocolate mix, and ¼ cup creamy peanut butter until smooth and fully combined.

2. Chop ½ cup mini peanut butter cups (about 10 miniature Reese’s) into small pieces and stir them into the mixture.

   • Tip: Warm the peanut butter slightly (10 seconds in the microwave) for easier mixing. Whisk thoroughly to dissolve hot chocolate mix. Chop Reese’s finely for even distribution.

Step 2: Set Up the Slow Cooker

1. Pour the hot chocolate mixture into a 4-6 quart slow cooker.

2. Stir gently to ensure the peanut butter cups are evenly distributed.

   • Tip: Use a slow cooker liner for easy cleanup. Stir lightly to avoid clumping of peanut butter or chocolate mix.

Step 3: Slow Cook

1. Cover and cook on low for 1.5-2 hours, stirring every 30 minutes to ensure even heating and to prevent settling of the peanut butter or chocolate.

2. Check the temperature after 1.5 hours; the hot chocolate should be steaming but not boiling (about 160-180°F). If too cool, continue cooking in 15-minute increments.

   • Tip: Stirring prevents a skin from forming and ensures a smooth texture. Keep the lid on between stirs to maintain heat. Cooking times vary by slow cooker model.

Step 4: Prepare the Garnishes

1. If using homemade whipped cream, whip ½ cup heavy cream with 1 tbsp powdered sugar until soft peaks form, about 2-3 minutes. Store in the fridge until ready to use.

2. Warm 2-3 tbsp hot fudge sauce in the microwave (10-15 seconds) for easy drizzling.

3. Warm 1-2 tbsp creamy peanut butter (10 seconds in the microwave) and transfer to a small piping bag or zip-top bag with a corner snipped off for drizzling.

4. Chop additional mini peanut butter cups (about ¼ cup) for sprinkling.

   • Tip: Prepare garnishes just before serving for freshness. Keep whipped cream chilled to maintain texture. Use a small piping bag for precise peanut butter drizzles.

Step 5: Serve

1. Turn off the slow cooker and ladle the hot chocolate into 4-6 mugs (about ¾ cup per serving).

2. Top each mug with a dollop of whipped cream (about 2 tbsp), a drizzle of hot fudge sauce (1 tsp), a drizzle of warmed peanut butter (½ tsp), and a sprinkle of chopped mini peanut butter cups (1-2 tsp).

3. Serve immediately while warm for a cozy, indulgent experience. Pair with a stirring spoon or straw for easy sipping and to mix in the garnishes.

   • Tip: Serve in insulated mugs to keep the hot chocolate warm. Drizzle garnishes in a zigzag for a café-style look. Offer extra Reese’s or fudge sauce on the side for customization.