Slow Cooker Avalanche Cookies
Deliciously gooey cookies made in a slow cooker with white chocolate, peanut butter, puffed rice, and mini marshmallows.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound almond bark or white candy melts
- 15 ounces peanut butter
- 2 cups puffed rice cereal
- 2 cups mini marshmallows
- ¼ cup holiday mini chocolate chips
Instructions
- Prep your slow cooker by lining it with parchment paper.
- Melt the almond bark in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Mix in the peanut butter until well combined.
- Add the puffed rice cereal and mini marshmallows, folding gently until coated.
- Pour the mixture into the slow cooker, spreading it evenly.
- Cook on low for about 2 hours, checking after 1.5 hours.
- Cool and cut into squares once finished.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cookies, dessert, sweet treats, holiday baking, slow cooker