3 Comments
This post may contain affiliate links. Please read our disclosure policy.
This unique dessert for slow cooker avalanche cookies will be a holiday staple! Made with vanilla almond bark, mini marshmallows, and peanut butter! These are also great for holiday cookie trays or holiday parties.
Other no-bake desserts we love to make are slow cooker candied pecans, Crockpot Christmas Candy and Slow Cooker Turtles.
Table of Contents
We love to make no-bake cookies, but I had no idea that there were other varieties! These avalanche cookies have a completly different texture but I think you will enjoy it! I can’t find why these cookies are called “avalanche” but I’m guessing because the white chocolate and marshmallows look like snow.
On my other blog, I make butterscotch squares which also have marshmallows and peanut butter.
Recipe Ingredients
These avalanche cookies have only a few ingredients; Rice Krispies, peanut butter, white almond bark and mini marshmallows. Top the cookies with holiday sprinkles if desired. (The full recipe is in the recipe card below the photos)
Step-by-Step Directions
- Add the almond bark and peanut butter to the slow cooker.
- Set to low heat and allow them to melt together gently for 1 to 2 hours, stirring every 15 to 20 minutes to ensure a smooth blend.
- Add the crispy rice cereal.
- Next, add the marshmallows.
- Gently stir this mixture.
- Let the mixture cool slightly for about 5 minutes. Using a spoon or cookie scoop, portion the mixture onto a baking sheet lined with parchment or wax paper. Decorate with holiday sprinkles before the cookies set.
How to store:
These last about a week in an airtight container or can be placed in the freezer for up to three months. Though freezing, the appearance will change.
Recipe Tips
- If almond bark is unavailable, white chocolate chips can be used as a substitute. Ensure they are melted gently to avoid burning.
- Use a gentle folding motion when mixing in the cereal and marshmallows to prevent crushing and maintain a light texture.
- If you’re short on time, place the baking sheet in the refrigerator to speed up the cooling and setting process.
More Slow Cooke Desserts:
- Slow Cooker Butterscotch Haystacks
- Slow Cooker Cinnamon Almonds
- Slow Cooker Sea Salt Almond Clusters
- Slow Cooker Easter Peanut Clusters
Slow Cooker Avalanche Cookies
Ingredients
- 1 lb. vanilla almond bark, broken into chunks
- 2 cups creamy peanut butter
- 2 cups crispy rice cereal
- 2 cups mini marshmallows
- Holiday sprinkles for decoration
Instructions
- Combine the almond bark and creamy peanut butter in a slow cooker. Set to low heat and allow them to melt together gently for 1 to 2 hours, stirring every 15 to 20 minutes to ensure a smooth blend.
- Prepare 1 baking sheet with parchment paper or wax paper.
- Once fully melted, carefully fold in the crispy rice cereal until it is evenly coated, taking care not to crush the cereal.
- Incorporate the mini marshmallows, stirring just enough to distribute them evenly while keeping them intact.
- Let the mixture cool slightly for about 5 minutes. Using a spoon or cookie scoop, portion the mixture onto a baking sheet lined with parchment or wax paper.
- Decorate with holiday sprinkles before the cookies set.
- Allow the cookies to cool and set completely at room temperature for 30 minutes to 1 hour. Enjoy!
Sarah’s Notes
- If almond bark is unavailable, white chocolate chips can be used as a substitute. Ensure they are melted gently to avoid burning.
- Store the cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them to maintain freshness.
- Use a gentle folding motion when mixing in the cereal and marshmallows to prevent crushing and maintain a light texture.
- If you’re short on time, place the baking sheet in the refrigerator to speed up the cooling and setting process.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This sounds delicious. We already do plenty of food and treats for the holidays but maybe if I ever get to go to a Christmas pot luck or something I might make these. I bet you could use chocolate bark too 🙂
Would this still work without peanut butter?
It would, but they will be a little firmer. I have made many clusters without peanut butter and it does work.