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!
Servings 24 cookies
Equipment
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.1 pound almond bark, 15 ounces 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.2 cups puffed rice cereal
- Stir in the marshmallows.2 cups mini marshmallows
- Using a 2 tablespoon cookie scoop, scoop the mixture onto the prepared cookie sheet.
- Immediately top each cookie with mini chips.¼ cup holiday 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: 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
