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No Bake Avalanche Cookies
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!
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
24
cookies
Author
Melissa Williams | Persnickety Plates
Equipment
Slow Cooker
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Serving:
1
g
|
Calories:
244
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.004
g
|
Cholesterol:
0.3
mg
|
Sodium:
86
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
5
IU
|
Vitamin C:
0.01
mg
|
Calcium:
11
mg
|
Iron:
0.4
mg