Slow Cooker Sweet Cream Cold Brew Fudge

Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Set your slow cooker to LOW.

Combine the semi-sweet chocolate chips, 1 cup of white chocolate chips, 1 can of sweetened condensed milk, instant cold brew powder, and vanilla extract inside the slow cooker insert. Cover with the lid, leaving it slightly ajar (use a wooden spoon to prop it open) to prevent condensation from dripping onto the chocolate. Stir every 15 minutes until smooth and completely melted (about 45–60 minutes total).

Spread the warm cold brew fudge mixture evenly into the bottom of your prepared parchment-lined baking pan using a silicone spatula.

Wipe out the slow cooker insert (or use a heatproof glass bowl set over the warm insert). Add the remaining 1.5 cups white chocolate chips, ¼ cup sweetened condensed milk, heavy cream, and ½ teaspoon vanilla extract. Stir frequently until glossy and completely melted.

Pour the sweet cream mixture over the cold brew layer. Use the tip of a butter knife or skewer to gently swirl the top layer for a marbled coffeehouse look. Press a few espresso beans into the top if desired.

Refrigerate for at least 2 to 3 hours until firm. Lift the fudge out using the parchment paper overhang and slice into bite-sized squares with a sharp knife.