Rich, crunchy, and gooey No-Bake Avalanche Cookies loaded with creamy peanut butter, crispy rice cereal, marshmallows, and melty white candy coating. No oven needed, just a slow cooker and 10 minutes of hands-on prep work.
Table of Contents
Why You’ll Love These White Chocolate & Peanut Butter Avalanche Cookies
Crunchy Rice Krispies, gooey marshmallows, creamy peanut butter, and melty white candy coating (plus chocolate chips) all wrapped up in one easy, no-bake cookie that tastes like the beloved treat from Rocky Mountain Chocolate Factory. No oven needed, minimal cleanup, and kid-friendly to boot.
When the holiday season rolls around, these are some of my favorite cookies to serve alongside other no-bake treats like caramel pretzel turtles and peppermint patty candy. You’ll have some very happy folks if you pull all of these treats out at once!
Ingredients, Substiutions, and Cost
Per Serving Cost: $0.15
Recipe Cost: $5.81
Here are the 5 ingredients you’ll need to make this slow cooker avalanche cookies along with tips and substitutions.
| Ingredients | Why & Tips | Substitutions & Tweaks |
|---|---|---|
| ¾ cup mini chocolate chips (plus 1 tablespoon for garnish) | Frozen chips won’t melt when stirred into warm mixture — keeps texture nice and chocolatey pockets intact. | Use semi-sweet, milk, or dark mini chips. For nut-free or dairy-free you can use dairy-free chocolate chips. |
| 1 lb vanilla-flavored candy coating (Almond Bark, CandiQuik, or Wilton Candy Coating) | Melts smoothly and sets firm at room temperature; gives the classic “white-chocolate bark” flavor that defines avalanche cookies. | If you can’t find candy coating, you can try high-quality white chocolate chips or white candy melts. I have found though that the coating tends to set up more reliably. |
| ¾ cup creamy peanut butter | Adds nutty richness and helps bind cereal and candy coating together. | For a nut-free version, substitute with sunflower seed butter, cookie butter (like Biscoff), or peanut butter alternatives. Crunchy peanut butter can be used for extra texture. |
| 2 cups Rice Krispies cereal (or other crispy rice cereal) | Gives that satisfying crispy crunch that contrasts with marshmallows and candy coating. | Any crispy rice cereal will work. For gluten-free, ensure your cereal is labeled gluten-free (some store-brand rice cereals work nicely). |
| 2 cups mini marshmallows | Adds soft, chewy bites and balances the crunch with puffiness and sweetness. | Use fresh mini marshmallows. If unavailable, you could roughly chop larger marshmallows (though texture will change). For a slightly less sweet cookie, reduce to 1½ cups. |
Instructions
Melt the candy coating and peanut butter in a slow cooker, then stir in the Rice Krispies after turning off the heat. Let the mixture cool slightly and fold in the marshmallows and frozen mini chocolate chips. Scoop the mixture onto parchment-lined cookie sheets and top with extra chocolate chips. Let the cookies set at room temperature. Chill if you want them to firm up faster.
Step-by-Step Instructions
- Place the mini chocolate chips in the freezer. This helps them hold their shape later.
- Break the candy coating into pieces and add to your slow cooker insert along with the creamy peanut butter. Cover and cook on LOW for 30 minutes.
- Stir thoroughly, then cover again and cook on LOW for another 30 minutes, stirring every 10 minutes to ensure even melting and avoid scorching. Once melted and smooth, turn the slow cooker off. Let it sit uncovered for about 5–10 minutes to cool slightly but stay pourable.
- Stir in the Rice Krispies cereal until each piece is evenly coated with the peanut butter-candy mixture. Cool the mixture, uncovered, for 20–25 minutes. Doing this before adding marshmallows and chocolate chips prevents them from melting.
- After cooling, stir in the mini marshmallows and the frozen mini chocolate chips until evenly distributed.
- Use a 1 ½ Tablespoon cookie scoop to drop mounds onto a silicone-lined or parchment-lined baking sheet. Immediately press a few extra mini chocolate chips on top of each mound for a pretty finish.
- Let the cookies rest at room temperature until fully firm. To speed up the setting, chill them in the refrigerator for about 20–30 minutes. Once set, move to a serving platter and enjoy!
Top Tips For Success
- Using frozen mini chocolate chips makes a big difference. If you skip freezing, they’ll melt into the mixture, and you’ll lose those nice little chocolate bursts in the final cookie.
- Make sure the candy-peanut butter mixture is cooled slightly before adding marshmallows and chocolate chips. If it’s too hot, marshmallows will melt and lose their chewiness.
- Work quickly when scooping and topping. The mixture starts to set as it cools. Scoop while still pliable, and add extra chips immediately for a nice finish.
Altitude Adjustments
Even though these cookies are no-bake, high altitude can change how quickly the mixture sets and how dry or crumbly the final texture becomes. These simple tweaks help keep everything soft, scoopable, and melt-in-your-mouth.
Reduce the cereal a little
Dry ingredients absorb more moisture at altitude. Use 1 and ¾ cups of Rice Krispies instead of the full 2 cups. This keeps the cookies from becoming overly firm.
Add a small splash of moisture if needed
If the mixture feels tight or dry as you stir, mix in 1 to 2 teaspoons of milk or cream. This brings back softness and helps the mixture bind together smoothly.
Shorten the cooling time before adding marshmallows and chocolate chips
Mixtures cool and firm more quickly at altitude. Begin checking the texture at around 10 to 12 minutes instead of waiting the full 20 to 25 minutes. Add the mix-ins once the base is warm to the touch but no longer hot.
Scoop right away
At altitude, the mixture sets faster, so scoop as soon as the marshmallows and frozen chocolate chips are folded in. Waiting too long can make the mixture firm up in the bowl.
Check on chilled cookies early
If you chill the trays to speed up setting, check them sooner than you would at sea level, since they may become firm more quickly.
I would love to hear how these No-Bake Avalanche Cookies turn out in your kitchen. Share your feedback in the comments, leave a star rating if you enjoyed them, or snap a photo and tag me on Instagram (@foodfolksandfun) so I can cheer you on. Do not forget to save this recipe to Pinterest so you can find it again whenever the craving hits.
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Copycat No-Bake Avalanche Cookies
Equipment
- Slow cooker (3–6 quart)
- Mixing spoon or heat-safe spatula
- 2 baking sheets
- parchment paper
- 1 ½ Tablespoon cookie scoop
- Measuring cups
- Small bowl (for freezing mini chocolate chips)
Ingredients
- ¾ cup mini chocolate chips
- 1 pound vanilla-flavored candy coating CandiQuik, Almond Bark, or Wilton Candy Coating
- ¾ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 2 cups mini marshmallows
For Garnish
- 1 tbsp mini chocolate chips
Instructions
Prep the chocolate chips
- Place the mini chocolate chips in the freezer so they stay cold and don’t melt when mixed into the warm candy mixture.¾ cup mini chocolate chips
Melt the candy coating
- Break the candy coating into pieces and place it in the slow cooker insert along with the peanut butter.1 pound vanilla-flavored candy coating, ¾ cup creamy peanut butter
- Cover and cook on LOW for 30 minutes.
- Stir well, cover again, and continue cooking on LOW for another 30 minutes, stirring every 10 minutes to prevent burning.
Add the cereal
- Turn the slow cooker off.
- Stir in the Rice Krispies cereal until fully coated.2 cups Rice Krispies cereal
- Let the mixture cool uncovered for 20–25 minutes, so the marshmallows and chocolate chips won’t melt.
Prepare baking sheets
- While the mixture is cooling, line two cookie sheets with parchment paper.
- Add marshmallows & the chilled ¾ cup of mini chocolate chips.2 cups mini marshmallows
- Stir the mini marshmallows and the frozen mini chocolate chips into the cooled candy mixture until evenly distributed.
Form the cookies
- Using a 1 ½ Tablespoon cookie scoop, drop mounds of the mixture onto the prepared cookie sheets.
- Immediately garnish each mound with extra mini chocolate chips.1 tbsp mini chocolate chips
Set & serve
- Let the cookies cool at room temperature until completely firm.
- To speed things up, chill the trays in the refrigerator.
- Once set, move the cookies to a serving platter and enjoy!
Notes
High Altitude Adjustments
Use 1 and ¾ cups Rice Krispies instead of 2 cups. Shorten the cooling time before adding marshmallows and chocolate chips because the mixture firms up faster at altitude. Add 1 to 2 teaspoons of milk or cream if the mixture feels dry or too stiff when stirring.Nutrition
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Recipe FAQs
Yes, you can use sunflower seed butter or almond butter in place of peanut butter. Sunflower seed butter creates the closest texture, while almond butter adds a slightly nuttier flavor. If you use a thinner nut or seed butter, the mixture may feel a little softer, so add an extra handful of Rice Krispies to help the cookies hold their shape.
The slow cooker delivers the creamiest, most controlled melt, especially when using candy coating. If you prefer another method, you can melt the candy coating and peanut butter in a microwave-safe bowl in 20-30 second intervals, stirring often, or melt them gently on the stovetop over low heat. Watch the mixture closely so it does not overheat because candy coating firms best when melted low and slow.
This usually happens when the candy mixture is still too warm. Give the mixture time to cool, uncovered, for at least 20 minutes before adding the marshmallows and chocolate chips. Freezing the chips beforehand also helps keep them intact.
Yes, these cookies scale beautifully. If you are using a slow cooker, make sure it is at least six quarts so the mixture melts evenly. Stir a little more often and allow extra cooling time before adding the marshmallows and chips. Scooping the cookies onto additional parchment-lined trays helps them set more quickly.
They stay fresh at room temperature for five to seven days when stored in an airtight container. For longer storage, freeze the cookies in layers, separating each layer with parchment. Thaw them at room temperature until soft enough to bite. The texture remains crisp and chewy after thawing, which makes them great for gifting or holiday prep.
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I loved the ease of making these in the slow cooker. It was easy to multitask making other Christmas treats while these melted in the slow cookies.
These sound amazing!! Can I…um…do them without the slow cooker? Just melt in the microwave or on the stovetop? Can I also substitute the candy melts for powdered sugar? Crazy…I know. Just wondering. Thank you for these!
You can totally melt the candy coating in the microwave or stovetop! Also, powdered sugar won’t work as a substitute. You really need to use the candy melts or white chocolate.