Crock Pot Avalanche Cookies

Jump to Recipe Print Recipe

These Crock Pot Avalanche Cookies are a no-bake cookie that only needs 5 ingredients and are the perfect holiday treat that everyone will love!

These Crock Pot Avalanche Cookies have been so popular over the years that they are always requested. I love that you can pretty much throw everything into the crock pot and it takes very minimal effort and ingredients to make these. They make a larger batch and despite the amount of ingredients, they taste absolutely amazing! Rice Krispies, almond bark, peanut butter and mini marshmallows give these great flavor and texture. If you are looking to add to your cookie tray this holiday season, you need to make this Crock Pot Avalanche Cookie recipe.

Crock Pot Avalanche Cookies stacked on white plate.

FREQUENTLY ASKED QUESTIONS:

Do I have to use almond bark?

No, you can use white candy melts. You can usually find candy melting wafers in the baking aisle or cake decorating section of your grocery store.

What peanut butter is the best?

You can use any of your favorite brand of peanut butter (creamy or chunky) but do not use natural peanut butter.

Can I use another chocolate?

If you want to switch up the flavor of these cookies you can use chocolate almond bark or chocolate candy melts as well.

How long do these take to set up?

If you are leaving out at room temperature it will take up to 2 hours for them to fully set up. You can speed up the process by placing in the refrigerator for about 15 minutes.

Can I make these on the stovetop?

Yes! To do this, in a large pot over medium heat melt the peanut butter and almond bark. Stir this mixture until it is creamy. Take off the heat and add the Rice Krispies and marshmallows, then continue with the recipe as written below.

How do I store leftovers?

These can be stored in an airtight container in the refrigerator where they will keep for up to 2 weeks. They can also be frozen. Place cookies in a freezer container or bag and they will keep for up to 2 months. To defrost, place in the refrigerator until thawed.

Pinterest image of Crock Pot Avalanche Cookies on white plate with hot chocolate in background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

almond bark
creamy peanut butter
Rice Krispies cereal
mini marshmallows
holiday mini chips or sprinkles, for topping

Ingredients needed: almond bark, creamy peanut butter, Rice Krispies cereal, mini marshmallows and holiday mini chips or sprinkles.

HOW TO MAKE CROCK POT AVALANCHE COOKIES:

To a 4-6 quart slow cooker, add the chunks of almond bark along with the creamy peanut butter. Note: You do not to spray the slow cooker with any nonstick spray. Cover and cook on low for 1 hour, stirring every 20 minutes. Turn the slow cooker off, uncover and let cool for 15 minutes.

Almond bark and peanut butter added to crock pot.

Stir in the Rice Krispies cereal.

Melted almond bark and peanut butter in crock pot with Rice Krispies cereal added.

Then stir in the mini marshmallows.

Mini marshmallows added to almond bark, peanut butter and Rice Krispies mixture.

Using a spring loaded 2 tablespoon cookie scoop, scoop the mixture onto a parchment sheet lined tray (leaving about an inch of space between each cookie). Immediately top each one with a sprinkle of the mini chips before the cookie is allowed to cool.

Shaped cookies on parchment paper topped with sprinkles.

Let cool completely to set up or put the tray into the refrigerator for 15 minutes to quickly set then serve!

Hand holding up one of the Crock Pot Avalanche Cookies with bite taken out.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!