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.
Ingredients
1poundalmond barkbroken or chopped
1 ½cupscreamy peanut butter
2cupsRice Krispies
2cupsmini marshmallows
¼cupholiday sprinkleswe used holiday mini chips
Instructions
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).
Notes
Store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. These cookies can be served cold or at room temperature.We used a 2-Tablespoon size cookie scoop and yielded 24 cookies. The recipe yield will change depending on the size of your cookies.