Made with peanut butter, Rice Krispies, mini marshmallows and peanuts coated in white chocolate, these no-bake Almond Bark Cookies are a Christmas favorite!
Almond Bark Cookies Recipe
I love chocolate and especially white chocolate, so it’s really nice to have such an easy dessert recipe on hand to make with almond bark candy! Just like our White Chocolate Haystacks these bite-size desserts have a smooth white chocolate flavor, with a nice crunch.
My friend Cheryl from church shared this recipe with us. She said every time she makes these Almond Bark Specials, people of all ages ask her for the recipe. After trying them I know why – they are delicious!
Her instructions say to make the drop cookies by scooping out a teaspoon full onto wax paper. Let me tell you there’s no way to eat just one.
I make these drop cookies by tablespoon full while some prefer a teaspoon full. We did prefer the teaspoon-sized treats as they are easier to handle.
No bake cookies are the one of our favorite snacks. If you love using white almond bark in an easy candy you’ll also love this Candy Pizza and our Crock Pot Peanut Clusters. These are all amazing candies to make for holiday gifts or to enjoy for yourself!
Crock Pot Avalanche Cookies
The easiest way we’ve found to melt chocolate is in our slow cooker. Simply melt the white almond bark, and stir in the peanut butter. Then mix in the marshmallows, crispy rice cereal and peanuts for a perfect combination. People of all ages love this candy!
While my friend drops these onto a cookie sheet I looked around the internet to find some people make bars. Other add mini chocolate chips to make avalanche cookies or bars.
I also found these treats called Peanut Butter Clusters, Almond Bark Rice Krispies with Peanut Butter and Crunchy Peanut Bark. Whatever you call them know that they taste great!
- White Almond Bark – white candy coating can be used interchangeably. White chocolate chips don’t seem to melt as easily in a crock pot, but can be used with a lot more management and stirring.
- Crunchy Peanut Butter – all the little extra crunches add up to make this recipe better, but creamy peanut butter works fine if that’s all you have on hand.
- Peanuts – we like whole roasted peanuts for the best flavor, but other nuts work fine too.
- Mini Marshmallows – make some bites a little sweeter and gooey. This is my kids favorite ingredient.
- Rice Krispie Cereal – gives more substance, crunch and a great texture to this sweet cereal.
How to Make Avalanche Cookies in the Crock Pot
Melt white almond bark on low for about 45 minutes. Stir to make sure everything is smooth and melted.
If chocolate is not melted cover and continue to cook on low.
Stir in peanut butter.
Mix well until the swirl is gone and the chocolate is a uniform cream color.
Add peanuts, marshmallows and crispy rice cereal. Stir well.
Stir it all up. Use a spoon or cookie scoop to measure out evenly sized portions.
Drop onto a wax paper covered baking sheet or counter top. Once chocolate is set enjoy!
More Easy Recipes For Christmas Treats:
Farmhouse Chocolate Chip Cookies are our family’s go-to Chocolate Chip Cookie recipe. We love the combo of both white and chocolate chips.
Eagle Brand Magic Cookie Bars have seven layers of magical goodness!
Fudge Meltaways have a layer of graham cracker crumbs, chocolate, butter and coconut topped with a perfectly creamy fudge.
No-Bake Orange Peanut Butter Cookies put a twist on a classic no-bake drop cookie with a zesty orange flavor and raisins.
Classic Peanut Butter Balls are a similar candy recipe that’s rolled in balls and dipped in chocolate.
We hope you enjoy all of these treats as much as we do!
Almond Bark Specials
- 2 pounds white almond bark
- 1 cup crunchy peanut butter
- 1 cup peanuts
- 2 cups mini marshmallows
- 3 cups crispy rice cereal
- Melt almond bark and peanut butter together. Use microwave and follow directions on the almond bark package OR break almond bark into smaller pieces and melt on low heat on the stove top.
- Stir in remaining ingredients. Drop by teaspoons on the wax paper.
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Originally published on October 27, 2018 with pictures updated on November 16, 2022