2cupscreamy peanut butter(I like Reese’s peanut butter but any creamy peanut butter works)
2cupsRice Krispies cereal
2cupsmini marshmallows
holiday mini chips or sprinkles,for topping
Instructions
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.
Stir in the Rice Krispies cereal then stir in the mini marshmallows.
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.
Let cool completely to set up or put the tray into the refrigerator for 15 minutes to quickly set then serve!
Notes
These can be made on the stovetop, see above.
White candy melts can be used.
I found the holiday mini chips at Wal-mart but you can use any holiday sprinkles.
You can use chocolate almond bark to switch up the flavor.