Copycat No-Bake Avalanche Cookies

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

Closeup of avalanche cookies with mini chocolate chips stacked inside a copper bucket with a striped ribbon tied to the handle.

Copycat No-Bake Avalanche Cookies

Copycat Rocky Mountain Chocolate Factory Avalanche Cookies for the holidays! They're easy to make and so decadent!

Course Dessert

Cuisine American

Keyword candy, confection

Prep Time 2

Cook Time 1

Total Time 3

Servings people

Calories 132kcal

Author Jillian Wade

Cost $5.81

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

US Customary - Metric

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

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Make sure they are stored somewhere cool; otherwise, the white candy coating might get sticky.

Freeze: For longer storage, freeze fully set cookies in a freezer-safe container or bag, separating layers with parchment to prevent sticking. They can stay frozen for up to 2–3 months. Thaw in the refrigerator or at room temperature.

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