If no-bake cookies and rice krispie treats had a baby, it would be these rich and chewy crockpot avalanche cookies! Gooey marshmallows and crispy rice cereal are coated in luscious peanut butter and white chocolate to make these easy slow cooker dump cookies.
I bet you didn’t know that you could make gooey, delicious cookies in your slow cooker! These fudgy avalanche cookies are very similar in texture to a no-bake cookie but are even easier to make.
All you need to get started is some almond bark, peanut butter, rice cereal, marshmallows, holiday sprinkles, and of course your crockpot. In no time, you’ll have a creamy gooey cookie “dough” ready to be scooped and chilled. There’s almost nothing to it!
If you like my peanut butter cornflake cookies, Fritos candy, or my chocolate peanut butter balls with rice krispies, then you’re going to absolutely love these slow cooker avalanche cookies. The flavors are similar, but like my crockpot candy recipe, making these cookies is as easy as dumping, mixing, and walking away!
Beware: these sweet and chewy crockpot cookies are seriously addictive. You’ll have a hard time eating just one!
You’ll Love This Recipe Because It’s…
- Sweet, chewy, nutty, and fudgy.
- An easy one-pot, 4-ingredient recipe.
- Perfect for cookie trays or for holiday gifting.
- Made in your slow cooker, freeing up your oven for other holiday baking!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Almond Bark— broken into pieces or roughly chopped.
- Peanut Butter— Choose creamy peanut butter over crunchy peanut butter for this recipe.
- Rice Krispies— Or your favorite rice cereal.
- Marshmallows— I find that miniature marshmallows add just the right amount of chew without being overwhelming.
- Holiday Sprinkles— I sprinkled the top of the no bake cookies with some festive Yummallo Mini Holiday Baking Chips that I picked up at Walmart but you can use Christmas sprinkles, mini chocolate chips, or skip the topping altogether.
How to Make Crockpot Christmas Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Place the chopped almond bark and peanut butter into a crockpot. Cook on low, stirring periodically, until completely melted.
- Allow the peanut butter mixture to cool slightly before adding the rice cereal and marshmallows. Mix until the add-ins are evenly distributed throughout the chocolate.
- Use a cookie scoop to drop the mixture onto lined cookie sheets. Top each dollop of no-bake cookie “dough” with holiday sprinkles. Allow to set before serving, then enjoy!
Store in an airtight container on the counter for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
These cookies are best served cold or at room temperature; they will be a gooey, sticky mess if warmed.
These chewy no-bake cookies are the perfect treat to serve to a crowd. All you need is a nice serving platter, a pair of tongs, and some cocktail napkins or dessert plates.
Alternatively, you can package these avalanche cookies into pretty boxes or goodie bags and drop them off to neighbors and friends as a little holiday treat.
No matter how you choose to serve these crockpot avalanche cookies, I find that they’re best enjoyed alongside a tall glass of cold milk!
Tips and Tricks
- Can’t find almond bark? You can use white candy melts or melting chocolate instead. Avoid using regular white chocolate chips.
- Not a fan of white chocolate? You can use chocolate almond bark to make chocolate avalanche cookies.
- Bring on the mix-ins. Halve the amount of marshmallows and pair them with another mix-in. There are all kinds of fun add-ins you can try in this recipe: nuts, crushed pretzels, potato chips, toffee bits, toasted coconut, or even dried fruit.
- You can make these cookies any size you want! I usually make them with a 2-Tablespoon cookie scoop, but feel free to make them with a 1 Tablespoon scoop to double the number of cookies.
Frequently Asked Questions
Yes! You can either omit the peanut butter or replace it with almond butter, cookie butter, Nutella, sunflower butter, or pumpkin seed butter.
Absolutely! To do this, melt together the almond bark and peanut butter in a saucepan over low heat. Once completely melted, add the rice cereal and marshmallows. Continue forming, topping, and setting your avalanche cookies as normal.
Almond bark is similar in texture and flavor to white chocolate but is easier to work with because you don’t need to temper it! This creamy chocolate-like bar melts very easily and will set hard at room temperature.
More no-bake holiday treats
- Sugar cookie Christmas fudge
- Christmas popcorn balls
- Homemade peppermint patties
- Honeycomb candy
- Reindeer bark
- Martha Washington candy
- Santa hat Rice Krispies treats
Crockpot Avalanche Cookies
- 1 pound almond bark broken or chopped
- 1 ½ cups creamy peanut butter
- 2 cups Rice Krispies
- 2 cups mini marshmallows
- ¼ cup holiday sprinkles we used holiday mini chips
- Add the almond bark and peanut butter to the crockpot. Cover and cook on low for 1 hour, stirring every 20 minutes.
- Turn the crockpot off, uncover, and allow the mixture to cool for 15 minutes.
- Stir in the rice cereal and marshmallows.
- Line 2 baking sheets with wax or parchment paper. Using a cookie scoop or large spoon, scoop the mixture out onto the lined pans. Top with sprinkles immediately, before the chocolate begins to harden.
- Allow the cookies to set either in the refrigerator (about 30 minutes) or at room temperature (about 4 hours).
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.