No Bake Avalanche Cookies Recipe
Introduction
No Bake Avalanche Cookies are a delightful, easy-to-make treat perfect for busy days or holiday baking. These cookies combine creamy peanut butter, crispy rice cereal, and gooey marshmallows for a sweet and crunchy bite without ever turning on the oven.
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
- Step 1: Line a lipped baking sheet with parchment paper or wax paper and set aside.
- Step 2: Add the almond bark, broken into pieces, and peanut butter to a 6-quart slow cooker.
- Step 3: Cover and cook on LOW for 1 hour, stirring every 20 minutes until the mixture is smooth.
- Step 4: Turn the slow cooker off, uncover, and let cool for 15 minutes.
- Step 5: Stir in the puffed rice cereal, followed by the mini marshmallows.
- Step 6: Use a 2-tablespoon cookie scoop to dollop the mixture onto the prepared baking sheet.
- Step 7: Immediately top each cookie with mini chips of your choice.
- Step 8: Let the cookies cool to set, or refrigerate for 15 minutes for faster setting.
Tips & Variations
- Use crunchy peanut butter for added texture and flavor.
- Try chocolate almond bark instead of white for a chocolate twist.
- Top cookies with holiday sprinkles, crushed candies, or extra mini chocolate chips for festive flair.
- Make smaller cookies by using a 1-tablespoon scoop and double the recipe for a larger batch.
Storage
Store the cookies in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 2 months. To enjoy, let frozen cookies thaw at room temperature or warm them slightly for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without a slow cooker?
Yes, you can melt the almond bark and peanut butter gently in a double boiler or microwave, stirring frequently to avoid burning.
Can I substitute the almond bark with regular chocolate?
Regular chocolate can be used, but almond bark melts more smoothly, helping the cookies hold their shape better without baking.
PrintNo Bake Avalanche Cookies Recipe
These No Bake Avalanche Cookies combine creamy peanut butter and melted almond bark with crispy puffed rice cereal, marshmallows, and festive mini chips for an easy, delicious treat that requires no oven time. Prepared in a slow cooker and chilled to set, they offer a perfect sweet and crunchy snack during the holidays or anytime you want a quick, no-bake dessert.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main 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
- Prepare baking sheet: Line a lipped baking sheet with parchment paper or wax paper and set aside to catch the cookies as you shape them.
- Melt almond bark and peanut butter: Add the broken pieces of almond bark and peanut butter to a 6-quart slow cooker. Cover and cook on LOW for 1 hour, stirring every 20 minutes until the mixture is smooth and fully melted.
- Cool the mixture: Turn the slow cooker off, uncover the lid, and let the mixture cool for 15 minutes to thicken slightly before adding dry ingredients.
- Add puffed rice cereal: Stir in the 2 cups of puffed rice cereal gently, ensuring it is evenly coated with the melted mixture.
- Add mini marshmallows: Fold in the 2 cups of mini marshmallows carefully without breaking them up.
- Scoop the cookies: Using a 2 tablespoon cookie scoop, portion out the cookie mixture onto the prepared baking sheet in rounded mounds.
- Add toppings: Immediately sprinkle ¼ cup of holiday mini chips or mini chocolate chips onto each cookie while they are still warm so they stick.
- Set the cookies: Let the cookies cool at room temperature to set or place the baking sheet in the refrigerator for 15 minutes to firm up the cookies quickly.
Notes
- Makes approximately 2 dozen cookies using a 2 tablespoon scoop. Use a 1 tablespoon scoop to make smaller, double batch cookies.
- Store cookies in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
- For added texture, try crunchy peanut butter instead of smooth.
- For toppings, experiment with holiday sprinkles, mini chocolate chips, crushed candies, or any festive decorations you like.
- Use chocolate almond bark instead of white for a different flavor variation.
Keywords: No bake cookies, peanut butter cookies, holiday treats, slow cooker desserts, almond bark cookies, marshmallow cookies
