These Crock Pot Avalanche Cookies are a no-bake dessert masterpiece, requiring just five simple ingredients. They are the quintessential holiday treat, guaranteed to delight everyone with their irresistible flavor and effortless preparation.
Indulge in the Sweet Simplicity of Crock Pot Avalanche Cookies: Your New Favorite No-Bake Treat
Welcome to the world of stress-free baking (or rather, no-baking!) with our beloved Crock Pot Avalanche Cookies. Year after year, this recipe remains a top request, and it’s easy to see why. Imagine a confection so straightforward that you can simply combine a handful of ingredients in your slow cooker and let it do most of the work. The result? A generous batch of incredibly flavorful, perfectly textured cookies that taste like they came from a gourmet bakery, but with none of the fuss. Crunchy Rice Krispies, creamy almond bark, rich peanut butter, and soft mini marshmallows come together in a symphony of sweetness that’s truly unmatched. If you’re planning your holiday cookie platters, searching for an easy potluck dessert, or simply craving a delightful treat that won’t have you stuck in the kitchen, these Crock Pot Avalanche Cookies are an absolute must-try. Get ready to experience the magic of effortless indulgence!
Why Choose Slow Cooker No-Bake Cookies? The Ultimate Convenience
In our bustling lives, finding recipes that offer maximum flavor with minimal effort is a game-changer. These Crock Pot Avalanche Cookies perfectly fit that description. The beauty of using a slow cooker for this no-bake recipe lies in its hands-off approach. You won’t need to constantly monitor a stovetop, worry about scorching, or preheat an oven. The slow, even heat of the crock pot gently melts the almond bark and peanut butter to a silky-smooth consistency, creating the perfect base for your cookies. This method not only simplifies the process but also frees up your oven for other holiday baking or dinner preparations. It’s ideal for busy weekdays, large gatherings, or when you just want a delicious treat without the kitchen chaos. Plus, the slow cooker maintains the melted mixture at an ideal temperature, giving you ample time to incorporate the Rice Krispies and marshmallows without everything setting too quickly.
Unlocking the Flavor: A Deep Dive into Key Ingredients
The magic of Avalanche Cookies comes from their surprisingly simple yet powerfully delicious ingredient list. Each component plays a crucial role in creating the signature taste and texture:
- Almond Bark: This is the foundation of our cookies. Almond bark, despite its name, is typically a vanilla-flavored candy coating made with vegetable fats, not cocoa butter, which makes it incredibly easy to melt smoothly and gives the cookies their classic white, sweet base. It hardens beautifully at room temperature, ensuring your cookies hold their shape.
- Creamy Peanut Butter: The rich, salty notes of peanut butter perfectly balance the sweetness of the almond bark and marshmallows. We recommend creamy peanut butter for the smoothest texture and even distribution of flavor. While chunky peanut butter can be used for added crunch, avoid natural peanut butter as its oil separation can affect the final consistency and setting of the cookies.
- Rice Krispies Cereal: These provide the irresistible light, airy crunch that defines Avalanche Cookies. The cereal absorbs some of the melted mixture, creating a delightful chewiness while still retaining its crisp texture. Don’t underestimate the power of this simple cereal to transform the cookie experience!
- Mini Marshmallows: The mini marshmallows are crucial for both texture and appearance. When stirred into the warm mixture, some melt slightly, adding a gooey softness, while others remain intact, creating delightful pockets of chewiness. They also contribute to the “snowy” or “avalanche” look of the cookies.
- Holiday Mini Chips or Sprinkles: These are primarily for decoration and add a festive touch, especially during the holiday season. The immediate topping ensures they adhere perfectly to the still-warm cookies, adding a pop of color and a hint of extra sweetness or chocolate, depending on your choice. Feel free to customize these for any occasion!
Frequently Asked Questions About Crock Pot Avalanche Cookies
While almond bark is traditional and works wonderfully, you certainly have alternatives. White candy melts, often found in the baking or cake decorating aisle of most grocery stores, are an excellent substitute. They melt similarly and provide the same creamy base. Just ensure they are white candy melts for the authentic “avalanche” appearance.
For optimal results, we highly recommend using your favorite brand of creamy peanut butter. Brands like Reese’s or Jif work beautifully, creating a smooth and consistent cookie. While chunky peanut butter can be used for an extra textural element, it’s crucial to avoid natural peanut butter. Natural peanut butter tends to separate and can lead to an oily, inconsistent mixture that may not set correctly.
Absolutely! If you’d like to put a unique spin on these cookies, consider using chocolate almond bark or chocolate candy melts instead of white. This variation will yield a delicious chocolate-peanut butter cookie, adding another layer of depth to the flavor profile. Dark chocolate or milk chocolate melting wafers could also work beautifully, offering a slightly different sweetness and richness.
If left at room temperature, your Crock Pot Avalanche Cookies will typically take about 1 to 2 hours to fully set and firm up. To significantly speed up this process, you can place the trays of scooped cookies in the refrigerator. In the fridge, they should be ready in approximately 15 to 30 minutes, making them perfect for last-minute preparations.
Yes, you can absolutely make these on the stovetop! To do so, combine the peanut butter and almond bark in a large, heavy-bottomed pot. Melt the mixture over medium-low heat, stirring continuously until it’s smooth and creamy. Once melted, remove the pot from the heat and stir in the Rice Krispies cereal and mini marshmallows. Then, proceed with the rest of the recipe as instructed, scooping and topping the cookies.
Proper storage ensures your cookies remain fresh and delicious. Store any leftovers in an airtight container in the refrigerator, where they will keep well for up to 2 weeks. For longer storage, these cookies freeze beautifully. Place them in a freezer-safe container or a heavy-duty freezer bag, and they will stay fresh for up to 2 months. To defrost, simply transfer them to the refrigerator until thawed, or enjoy them straight from the freezer for a delightful chewy-cold treat.
Absolutely! These cookies are wonderfully versatile. Consider adding crushed pretzels for an extra salty crunch, chopped nuts (like peanuts or pecans) for a deeper flavor, or even a different type of cereal for a unique twist. Mini chocolate chips (milk, dark, or white) can also be stirred in along with the Rice Krispies and marshmallows for an added chocolatey dimension. Just be mindful not to overcrowd the mixture, maintaining the balance of the core ingredients.
For uniformly sized and perfectly shaped cookies, a spring-loaded cookie scoop (about 2 tablespoons in size) is your best friend. Work relatively quickly once the Rice Krispies and marshmallows are mixed in, as the mixture will start to firm up as it cools. Place scoops onto parchment paper-lined trays, leaving a small space between each cookie. Immediately add your desired toppings, as they won’t stick once the cookies have set.
Ingredients You’ll Need to Make These Irresistible Treats
Gathering your ingredients is the first step to creating these delightful no-bake cookies. You’ll be amazed at how such simple components can combine to form something truly special:
- 1 pound almond bark, broken into manageable chunks
- 2 cups creamy peanut butter (any favorite creamy brand will work, but avoid natural varieties)
- 2 cups Rice Krispies cereal
- 2 cups mini marshmallows
- Holiday mini chips or sprinkles, for festive topping (or any sprinkles of your choice)
How to Master Making Crock Pot Avalanche Cookies: A Step-by-Step Guide
Making these cookies is incredibly simple, even for novice bakers. Follow these easy steps to create a batch of perfect Avalanche Cookies:
Step 1: Melt the Base. Begin by adding the chunks of almond bark and the creamy peanut butter to a 4-6 quart slow cooker. There’s no need to spray the slow cooker with nonstick spray, as the oils from the peanut butter and the nature of the almond bark prevent sticking. Cover your slow cooker and cook on the “low” setting for 1 hour. During this hour, make sure to stir the mixture every 20 minutes to ensure even melting and prevent any hotspots, resulting in a perfectly smooth, uniform base.
Step 2: Cool and Add Cereal. Once the melting time is complete and the mixture is smooth, turn off your slow cooker. Uncover it and let the mixture cool for about 15 minutes. This cooling period is important because if the mixture is too hot, it can cause the Rice Krispies to become soggy. After cooling, gently stir in the Rice Krispies cereal. Fold it in until the cereal is evenly coated with the rich peanut butter and almond bark mixture.
Step 3: Incorporate Marshmallows. Next, gently stir in the mini marshmallows. Be careful not to overmix, as you want some marshmallows to remain whole, creating those delightful pockets of chewiness. The warmth of the mixture will soften some of the marshmallows, contributing to the overall “avalanche” texture.
Step 4: Scoop and Decorate. Using a spring-loaded 2-tablespoon cookie scoop, portion the mixture onto a parchment paper-lined tray. Leave approximately an inch of space between each cookie to prevent them from sticking together. This step needs to be done relatively quickly. Immediately after scooping each cookie, top it with a sprinkle of holiday mini chips or sprinkles. The warmth of the freshly scooped cookie will help the sprinkles adhere perfectly before the cookie sets.
Step 5: Set and Serve. Allow the cookies to cool completely at room temperature until they are fully set, which typically takes about 1-2 hours. If you’re in a hurry, place the entire tray into the refrigerator for about 15 minutes to speed up the setting process. Once firm, they are ready to be served and enjoyed!
Tips for Success: Ensuring Perfect Avalanche Cookies Every Time
- Temperature Control is Key: Don’t rush the melting process in the slow cooker. Low and slow is the way to go to avoid scorching the almond bark or peanut butter. Also, allowing the mixture to cool for 15 minutes before adding cereal is crucial for maintaining crunch.
- Parchment Paper is Your Friend: Always line your trays with parchment paper. This prevents sticking and makes for easy removal of the set cookies. Wax paper or silicone mats can also work.
- Work Quickly for Toppings: The sprinkles or chips need to be added immediately after scooping each cookie while the mixture is still warm and sticky. If you wait too long, they won’t adhere.
- Uniform Scooping: Using a cookie scoop helps create uniformly sized cookies, which not only looks professional but also ensures consistent setting times.
- Experiment with Toppings: While holiday sprinkles are fun, consider other options like mini chocolate chips, crushed peppermints for a festive twist, or a drizzle of melted chocolate once the cookies have set.
Beyond the Holidays: Versatile Avalanche Cookie Variations
While these cookies shine during the festive season, their simple charm makes them perfect for any time of year. Consider these variations:
- Seasonal Sprinkles: Use pastel sprinkles for spring, red/white/blue for patriotic holidays, or vibrant colors for a birthday party.
- Candy Mix-ins: Stir in mini M&M’s, chopped Reese’s Peanut Butter Cups, or even crushed Oreos along with the Rice Krispies for different flavor profiles.
- Pretzel Perfection: Crushed pretzels added to the mixture introduce a salty-sweet dynamic and an extra layer of crunch that is incredibly satisfying.
- Nutty Additions: For those who love nuts, a handful of chopped peanuts or pecans can be added for texture and flavor (assuming no peanut allergies).
- White Chocolate Drizzle: Once the cookies are fully set, melt a small amount of white or dark chocolate and drizzle it over the top for an elegant finish.
Serving Suggestions and Gifting Ideas
These Crock Pot Avalanche Cookies are not just delicious; they’re also incredibly presentable. Arrange them on a festive platter for a stunning dessert display. Pair them with a glass of cold milk, a warm cup of coffee, or a rich hot chocolate for the ultimate cozy treat. They also make fantastic edible gifts! Package them in decorative tins, clear cellophane bags tied with ribbon, or small boxes. Their sturdy, no-bake nature makes them ideal for gifting, as they travel well and stay fresh for an extended period.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- PEANUT BUTTER RICE KRISPIES TREATS
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- NO-BAKE PREACHER COOKIES
- HAYSTACK COOKIES
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Crock Pot Avalanche Cookies
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!
Average Rating: 5/5 (14 Reviews)
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Prep Time: 10 minutes
Cook Time: 1 hour
Cooling: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 24 cookies
Author: Brandie Skibinski
Ingredients
- 1 pound almond bark, broken into chunks
- 2 cups creamy peanut butter (I like Reese’s peanut butter but any creamy peanut butter works)
- 2 cups Rice Krispies cereal
- 2 cups mini 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 for instructions.
- White candy melts can be used as a substitute for almond bark.
- I found the holiday mini chips at Wal-mart but you can use any holiday sprinkles or mini chocolate chips.
- You can use chocolate almond bark to switch up the flavor for a chocolate peanut butter variation.
- These cookies can be frozen for up to 2 months; see above for storage instructions.
Course: Dessert
Cuisine: American
Nutrition
Calories: 258kcal
Carbohydrates: 24g
Protein: 5g
Fat: 16g
Sodium: 113mg
Fiber: 1g
Sugar: 18g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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