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No bake Avalanche Cookies combine peanut butter, white almond bark, crispy rice cereal, and marshmallows into a fudgy, chewy cookie. Easily melted in the slow cooker these cookies are the perfect holiday treat!

no bake avalanche cookie with holiday sprinkles.

Avalanche Cookie Recipe

Avalanche cookies are a take on the avalanche bark famously sold at the Rocky Mountain Chocolate Factory.

Our easier version is a no bake cookie that is crispy, creamy, chunky, and all around melt-in-your-mouth amazing.

They’re just as easy as no bake melted reindeer bark or my easy rum balls and as simple as dumping everything in a slow cooker and then placing dollops onto a cookie sheet to set. Waiting is the hardest part of all!

Not only do they make the perfect Christmas treat, but they’re also the perfect EVERYTHING treat. I mean, all year long I look for reasons to make them!

Switch up the sprinkles for whichever holiday or special occasions you’re celebrating.

Why you’ll love making these Slow Cooker Avalanche Cookies

Last minute – It’s a treat you can whip up when you’re just craving something out of this world delicious but don’t feel like putting in all kinds of effort. Or when you’ve got a hankering for something sweet after dinner but didn’t plan ahead for dessert!

Taste & texture – Are they cookies? Are they candy? They’re gooey from the marshmallows, sweet from the bark, nutty and creamy from the peanut butter, and crispy thanks to the cereal. They have it all!

Freeze well – Once they’ve set, avalanche cookies can be kept frozen for months.

avalanche cookies with christmas sprinkles in a box.

Things you’ll need

  • Slow Cooker – Great for hands-off melting! No need to worry about anything burning.
  • Holiday Mini Chips – Festive and adorable, and can be used for so many recipes. If you can’t find them, holiday sprinkles can be used.
  • Medium Cookie Scoop – Helps to ensure all of the no bake avalanche cookies are the same size.
  • Silicone Spatulas – Great for mixing sticky ingredients!
overhead shot of labeled ingredients to make avalanche cookies.


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Almond Bark – This does not contain any nuts! They call it that because it’s melting candy that is used to coat almonds. You can also use white candy melts.
  • Peanut Butter – Use the creamy conventional kind. Try to avoid natural peanut butter as it tends to separate and can be thin and runny.
  • Puffed Rice Cereal – The most popular being Rice Krispies, but use what you’ve got.
  • Mini Marshmallows – These get added to the slow cooker just before scooping, so they will become gooey and melty from the residual heat. I like to keep some aside to add on top too!
  • Holiday Mini Chips – For a festive colorful look! You can also use regular mini chocolate chips or holiday sprinkles if preferred. The mini chips specifically shown are from Yummallo and I got them from Sam’s Club.

How to make No Bake Avalanche Cookies in the Crockpot

  1. Step One: Break up the almond bark into pieces and toss them into the slow cooker and add the peanut butter. Cover and cook on low for 1 hour, stirring every 20 minutes.
  2. Step Two: Once the mixture is smooth and melted, turn the slow cooker off and uncover to let it cool for 15 minutes.
  3. Step Three: Stir in the crispy rice cereal followed by the marshmallows. Then, use a 2 Tablespoon cookie scoop to scoop out the mixture. Add the dollops to the parchment-lined baking sheet and immediately top with mini chocolate chips.
  4. Step Four: You can leave it on the counter to set or speed things up by placing the baking sheet in the fridge for 15 minutes to set.
collage of 3 photos showing the process of making avalanche cookies in a crockpot.

What to serve with Slow Cooker Avalanche Cookies

Avalanche cookies are very sweet, so my kids always enjoy them with a cold glass of milk. They also like to share with Santa 🙂

When adding them to a cookie tray, I’ll usually have a combination of no bake treats like Grinch cream cheese mints and reindeer poop cookies (yes, seriously) with baked goods like gingerbread cookies and chocolate dipped butter cookies.

For the adults I might whip up a drunk Rudolph milkshake to wash them down with. Go big or go home, right?

Possible Substitutions/Additions

  • You can use creamy peanut butter or chunky for a bit more crunch.
  • Try topping them with mini chocolate chips, sprinkles, chopped nuts, mini M&Ms, etc.
  • You can use chocolate almond bark if you want a different flavor in your avalanche cookies.
  • Easily double the number of cookies you have by using a 1 Tablespoon scoop instead. You’ll have twice the number of smaller cookies!

How to store Christmas Avalanche Cookies

How to store leftovers

These can be kept at room temperature for up to 5 days in an airtight container. Be careful not to keep them in a warm area or they’ll become sticky.

How long will avalanche cookies last in the fridge?

I recommend keeping them in the fridge. They’ll last about 2 weeks without the worry of them melting or losing their texture.

Can I freeze them?

These freeze really well. Keep them in a freezer-friendly container or freezer bag and layer them with wax paper or parchment paper so they don’t stick together when frozen. They’ll be good for up to 2 months.

Thaw in the fridge overnight and enjoy!

overhead shot of avalanche cookies on a baking sheet.


Can I make these nut free?

I never have, so I can’t say for certain, but you’ll want to replace the peanut butter with something that has a similar texture.

You could try a cookie butter spread or pumpkin seed or sunflower butter. Almond butter could work if it’s a peanut allergy.

Can I make these without a slow cooker?

Absolutely! These can be made just as easily on the stovetop or in the microwave.

Stovetop Instructions

Place a large saucepan over medium heat. Melt the peanut butter and almond bark until smooth. Remove from the heat and allow it to cool slightly. Add in the marshmallows and rice krispies and continue as directed.

Microwave Instructions

Start by melting the bark first. In a large microwave-safe bowl, melt the bark in 30-second increments stirring between each one. Add the peanut butter for the last 30 seconds and stir to combine. Allow it to sit and cool, stir in the marshmallows and rice krispies and continue as written.

Where can I find almond bark?

It’s usually found in the baking section with baker’s chocolate, candy melts, and chocolate chips.

Most grocery stores will carry it, otherwise, check out places that have a larger baking section.

Can I substitute white chocolate for almond bark?

I wouldn’t! Although they look very similar, almond bark is a candy that contains no cocoa powder or any milk products. A suitable alternative would be candy melts instead.

You also wouldn’t use almond bark in baked goods like you would white chocolate.

Need more no bake recipes? Try these:

No Bake Chocolate Cookie Dough Truffles

Peanut Butter Cup Cookie Dough Dip

Peanut Butter Haystack Cookies

Click here for my entire collection of dessert recipes.

hand holding an avalanche cookie.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

no bake avalanche cookie with holiday sprinkles.
4.79 from 19 votes

No Bake Avalanche Cookies

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
No bake Avalanche Cookies combine peanut butter, white almond bark, crispy rice cereal, and marshmallows into a fudgy, chewy cookie. Easily melted in the slow cooker these cookies are the perfect holiday treat!



  • 1 pound almond bark or white candy melts
  • 15 ounces peanut butter
  • 2 cups puffed rice cereal
  • 2 cups mini marshmallows
  • ¼ cup holiday mini chips or mini chocolate chips


  • Line a lipped baking sheet with parchment paper or wax paper and set aside.
  • To a 6 quart slow cooker, add the almond bark (broken into pieces) and peanut butter.
  • Cover and cook on LOW for 1 hour, stirring every 20 minutes, or until smooth.
  • Turn the slow cooker off, uncover and let cool for 15 minutes.
  • Stir in the crispy rice cereal.
  • Stir in the marshmallows.
  • Using a 2 tablespoon cookie scoop, scoop the mixture onto the prepared cookie sheet.
  • Immediately top each cookie with mini chips.
  • Let cool to set or pop in the fridge for 15 minutes to set.


  • Makes approximately 2 dozen cookies – make them 1 Tablespoon to double the recipe with smaller cookies. 
  • Store in an airtight container in the fridge for up to 2 weeks or in the freezer for 2 months.
  • Try crunchy peanut butter for added texture.
  • Topping ideas: holiday sprinkles, mini chocolate chips, crushed candies, etc.
  • Try chocolate almond bark for a different variety. 


Serving: 1g | Calories: 244kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 86mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. 5 stars
    I made these. DELICIOUS. They were a hit! They are rich, so I suggest making them on the small side. They last longer that way, too. 😉