Get ready to fall in love with a truly irresistible treat with the Slow Cooker No-Bake Avalanche Cookies (Rocky Mountain Chocolate Factory Style) Recipe. These cookies bring together the creamy richness of melted white chocolate and peanut butter, the satisfying crunch of crispy rice cereal, the gooey sweetness of mini marshmallows, and the delightful twist of milk chocolate chips, all effortlessly made in your slow cooker. No oven, no fuss, just pure indulgence in every bite—perfect for satisfying your sweet tooth while keeping things simple and fun in the kitchen.
Ingredients You’ll Need
Whipping up these avalanche cookies is wonderfully straightforward, thanks to a handful of simple but carefully balanced ingredients. Each one plays a crucial role in creating the perfect harmony of flavor, texture, and color, ensuring these no-bake cookies live up to their famous Rocky Mountain Chocolate Factory inspiration.
- 16 ounces white chocolate chips: These melt beautifully to form the luscious, creamy base that envelops all the other ingredients.
- 1/2 cup creamy peanut butter: Adds a rich, nutty depth and smooth texture that pairs perfectly with the sweetness of the chocolate.
- 3 cups crispy rice cereal: Provides that exciting crunch and lightness so your cookies aren’t just sweet but satisfyingly crispy.
- 1 1/2 cups mini marshmallows: Bring gooey, melty pockets of sweetness that keep these cookies delightfully chewy.
- 1/2 cup milk chocolate chips: Add a contrasting chocolate variety and a hint of soft, melty richness throughout each bite.
How to Make Slow Cooker No-Bake Avalanche Cookies (Rocky Mountain Chocolate Factory Style) Recipe
Step 1: Melt the White Chocolate and Peanut Butter
Start by lining a large baking sheet with parchment paper—it’ll be your perfect non-stick surface for setting these goodies. Place the white chocolate chips and creamy peanut butter into the slow cooker bowl. Cover and heat on low for 30 to 40 minutes, making sure to stir every 10 minutes. This gentle cooking method ensures the mixture melts evenly into a smooth, glossy, and irresistible blend that forms the backbone of your cookies.
Step 2: Fold in the Crunch and Sweetness
Once your chocolate and peanut butter mixture is perfectly melted and combined, turn off the slow cooker. Now it’s time to gently fold in the crispy rice cereal, mini marshmallows, and milk chocolate chips. The key is to be gentle here—fold just enough to coat everything evenly without crushing the cereal. This careful mixing keeps your cookies full of delightful texture and that trademark avalanche effect Rocky Mountain Chocolate Factory is famous for.
Step 3: Shape and Set Your Cookies
Working quickly while the mixture is still pliable, drop spoonfuls onto the prepared parchment-lined baking sheet. These generous mounds will set into beautifully textured cookies without any baking necessary. Let them sit at room temperature for 30 to 45 minutes for the perfect set, or pop them in the refrigerator to speed up the process. Once firm, they’re ready to enjoy!
How to Serve Slow Cooker No-Bake Avalanche Cookies (Rocky Mountain Chocolate Factory Style) Recipe
Garnishes
To dress these cookies up a bit, consider sprinkling a pinch of flaky sea salt on top just before setting—this will brighten the sweet flavors with a subtle contrast. A light dusting of cocoa powder or even a drizzle of melted dark chocolate can add a sophisticated touch that’s sure to impress guests.
Side Dishes
These indulgent cookies go fantastic with a cold glass of milk, a hot cup of coffee, or even a creamy vanilla ice cream scoop for a dreamy dessert duo. Whether it’s an afternoon snack or an after-dinner treat, these easy pairings highlight their richness and make them even merrier to enjoy.
Creative Ways to Present
For parties or gift-giving, stack these cookies in a rustic jar tied with a colorful ribbon or serve them on a charming wooden board surrounded by fresh berries or edible flowers. You can even sandwich a dollop of peanut butter or marshmallow fluff between two cookies to elevate the avalanche experience further—pure cookie bliss in every bite!
Make Ahead and Storage
Storing Leftovers
These Slow Cooker No-Bake Avalanche Cookies (Rocky Mountain Chocolate Factory Style) Recipe treats keep wonderfully well. Store them in an airtight container at room temperature to preserve their chewy texture and fresh flavors for up to three days, or refrigerate to extend their life up to a week. Just be sure to allow them to come to room temperature for that perfect bite!
Freezing
If you want to keep these cookies around even longer, they freeze beautifully. Place them in a sealed freezer-safe container with parchment paper layered between to prevent sticking. Thaw overnight in the fridge and then at room temperature before serving, and you’ll have fresh-tasting avalanche cookies on demand.
Reheating
Since these cookies are no-bake, reheating is all about preference. A quick 10-15 second zap in the microwave can make the peanut butter and chocolate even softer, offering a warm, melty treat. Just be cautious not to overheat to avoid making the texture too sticky.
FAQs
Can I substitute the peanut butter with another nut butter?
Absolutely! Almond butter or cashew butter work well, but keep in mind the flavor profile will change slightly. For best results, use a creamy variety and expect small differences in texture and taste.
Is this recipe gluten-free?
Yes, as long as you use gluten-free crispy rice cereal, this recipe remains a safe and tasty gluten-free option. Always double-check packaging if dietary restrictions are a concern.
Can I add nuts to these cookies?
Definitely! Chopped peanuts or sliced almonds add even more texture and a delightful crunch. Just fold them in along with the cereal and marshmallows for an extra crunchy upgrade.
How long will these cookies last at room temperature?
Stored properly in an airtight container, these cookies stay fresh for up to three days at room temperature. For longer freshness, refrigeration or freezing is recommended.
What makes this Slow Cooker No-Bake Avalanche Cookies (Rocky Mountain Chocolate Factory Style) Recipe special?
It’s the effortless combination of classic flavors and textures, all made without turning on your oven. The slow cooker melding of peanut butter and white chocolate creates a creamy, dreamy foundation that sets these cookies apart from typical no-bake treats.
Final Thoughts
Giving the Slow Cooker No-Bake Avalanche Cookies (Rocky Mountain Chocolate Factory Style) Recipe a try means inviting a delightful mix of simplicity and indulgence into your kitchen. Whether you’re making these for family, friends, or just yourself, their easy preparation and irresistible flavors promise to bring a smile with every bite. So go ahead, create a batch, and savor that wonderful avalanche of taste and texture!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
Enjoy these delicious Slow Cooker No-Bake Avalanche Cookies inspired by Rocky Mountain Chocolate Factory. A delightful blend of creamy peanut butter, white and milk chocolate chips, crispy rice cereal, and mini marshmallows, these cookies come together effortlessly in a slow cooker and require no baking. Perfect for a quick, crowd-pleasing dessert that’s both vegetarian and gluten-free.
Ingredients
Chocolate and Peanut Butter Mixture
- 16 ounces white chocolate chips
- 1/2 cup creamy peanut butter
Add-ins
- 3 cups crispy rice cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup milk chocolate chips
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and allow cookies to set easily.
- Melt Mixture: Place white chocolate chips and creamy peanut butter into the slow cooker bowl. Cover and heat on low for 30 to 40 minutes, stirring every 10 minutes, until the mixture is completely melted and smooth. This ensures even melting without burning.
- Combine Ingredients: Turn off the slow cooker. Gently fold in the crispy rice cereal, mini marshmallows, and milk chocolate chips until all ingredients are evenly coated with the melted mixture. Stir carefully to avoid crushing the cereal and preserve the texture.
- Form Cookies: Quickly drop spoonfuls of the mixture onto the prepared baking sheet to form individual cookies. The mixture will begin to set as it cools.
- Set Cookies: Allow the cookies to set at room temperature for 30 to 45 minutes, or speed up the process by refrigerating them until firm and ready to serve.
- Serve or Store: Once the cookies are firm, enjoy immediately or store in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days to maintain freshness.
Notes
- Stir gently to avoid crushing the crispy rice cereal and maintain cookie texture.
- For extra texture and flavor, consider adding chopped peanuts or sliced almonds to the mixture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days to keep them fresh and delicious.
