No Bake Avalanche Cookies
Decadent no-bake cookies made with almond bark, peanut butter, and puffed rice cereal, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound almond bark or white candy melts High-quality almond bark gives the best flavor and texture.
- 15 ounces peanut butter Use creamy peanut butter for smoother texture.
- 2 cups puffed rice cereal This gives the cookies their crunch.
- 2 cups mini marshmallows Ensure the mixture cools slightly before adding.
- 1/4 cup holiday mini chips or mini chocolate chips For decoration and added flavor.
Instructions
Preparation
- Line a lipped baking sheet with parchment paper or wax paper.
- In a 6-quart slow cooker, combine broken pieces of almond bark and peanut butter. Set to LOW and cover, cooking for about an hour, stirring every 20 minutes until smooth.
- After cooking, turn off the heat and let the mixture cool for about 15 minutes.
- Stir in the puffed rice cereal until well-coated, then gently fold in mini marshmallows.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them out. Top each cookie with mini chips.
- Allow cookies to set at room temperature or place them in the fridge for about 15 minutes to harden.
- Once set, serve and enjoy!
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Notes
Store these cookies in an airtight container in the fridge for up to two weeks, or freeze for up to two months, separated by parchment paper.