No 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
Scale
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
Find it online: https://tastemadebyclara.com/no-bake-avalanche-cookies-recipe/
