Slow Cooker Snowballs made with white chocolate chips, almonds, shredded coconut, and rice krispies for an easy no-bake holiday treat.

I always joke that December turns me into a chaotic version of myself — the kind who tries to be festive but somehow ends up with tape stuck to her sleeve and glitter in her hair for, like, three days. Last year was especially wild. We’d just come home from a holiday lights show (you know, the ones where the kids are thrilled and the adults spend half the time trying not to slip on icy sidewalks). I was freezing. Bone deep freezing. And all I wanted was something sweet. But the thought of turning the oven on? Nope. I was already emotionally drained from herding my family through a crowd of 400 people wearing blinking reindeer headbands.

So there I was — blanket wrapped around me like a cape, scrolling through my kitchen cabinets hoping magic would happen. I found two half-crushed bags of white chocolate chips, a forgotten bag of shredded coconut (no idea how old it was, but it smelled fine, so we’re counting it), and a box of Rice Krispies my kid had begged for and then abandoned after one bowl. Sound familiar?

I don’t know if it was exhaustion, inspiration, or just a sugar craving leading the way, but I tossed everything into the slow cooker. Honestly, I didn’t expect much. Slow cookers are usually for soup or pot roast, not candy-ish things that look like they belong at a cookie exchange. But as the chocolate melted, the whole kitchen started smelling like a snowy candy shop — the kind of scent that makes you weirdly emotional for no reason. It reminded me of being a kid and eating those little coconut “snowball” candies my grandma used to buy from the mall kiosk. Anyone remember those? They tasted like sugar and childhood and slightly stale coconut.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

When I scooped the first Slow Cooker Snowball onto the parchment paper and it started to firm up, I literally said, “Wait… is this actually working?” My husband wandered in, mid–sports game, grabbed one, took a bite, and raised his eyebrows in that impressed-but-trying-not-to-show-it way. Even my daughter — who has the palette of a food critic trapped in a child’s body — said, “Oh! Make these for Christmas.”

And honestly? These Slow Cooker Snowballs have become a little tradition now. The kind born from chaos and leftovers and that holiday exhaustion where you just throw things together and hope for the best. Funny how those end up being the good memories.

Here’s a quick peek at what’s inside:

Why You’ll Love This Slow Cooker Snowballs Recipe?

These Slow Cooker Snowballs aren’t fancy. They aren’t pretentious. They’re not the kind of holiday treat that screams, “I spent nine hours baking and dusting things with edible gold.” They’re the exact opposite — simple, cozy, nostalgic, a little quirky. And I guess that’s why I love them.

You toss a few ingredients into the slow cooker, stir, scoop, and somehow end up with a treat that looks adorable on a cookie tray. They remind me a bit of those holiday bake sales at school… where every mom brought something different, and there was always that one treat that disappeared first. If my childhood had a taste, it would be crunchy-sweet-wintery things like these.

Plus, slow cooker recipes feel like a life hack — especially around the holidays when your brain is juggling 200 tabs at once. Let the machine melt your chocolate while you wrap presents, hide gifts from your kids, or sit on the couch and pretend you’re being productive while scrolling TikTok. No judgment. I’ve done all of the above.

Ingredient Notes:

Let’s talk ingredients — not in a stuffy chef way, but in a “here’s why this works even though it sounds odd” way.

White chocolate chips: They’re finicky but melt beautifully in a slow cooker. Kind of like me… works better when handled gently.
Slivered almonds: Add a nice crunch. You can toast them if you’re feeling extra, but honestly, I rarely do.
Shredded coconut: This is where the “snowball” magic happens. Looks like winter without you needing to go outside.
Rice Krispies: They keep every bite light and crisp. Like tiny pops of joy.

Ever accidentally eaten a handful of Rice Krispies straight from the box? Yeah… same.

How To Make Slow Cooker Snowballs?

Let’s make this together in the most relaxed way possible. No stress. No perfection. Just Slow Cooker Snowballs and your kitchen smelling like holiday candy.

Step 1: Melt the Chocolate

Dump the white chocolate chips into your slow cooker. Set it to LOW. Let them melt for about 30 minutes. Stir. Then cook for another 15–20 minutes until it’s smooth. Don’t rush it — white chocolate gets dramatic if overheated.

Step 2: Add Everything Else

Throw in the almonds, coconut, and Rice Krispies. Stir until everything’s coated. It’ll look messy and chaotic, which is honestly the aesthetic I aim for most of December.

Step 3: Keep the Crockpot Warm

Leave it on LOW while scooping. This gives you time to work without the mixture turning into a concrete block halfway through. Learned that one the hard way.

Step 4: Scoop the Snowballs

Use a greased cookie scoop to drop little clusters onto parchment paper. They won’t be perfect spheres. Real snowballs aren’t either, so it all works out.

Step 5: Cool and Store

Let them cool completely until firm. Then store them in an airtight container. Or eat six and tell yourself it’s quality control. I won’t judge.

Storage Options:

Here’s where Slow Cooker Snowballs shine — they keep really well. On the counter? About 5 days. In the fridge? A week or longer. Frozen? Up to 3 months, which is perfect for future-you who suddenly remembers the school sent a “please bring treats tomorrow” message at 9:47 pm.

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Variations and Substitutions:

Slow Cooker Snowballs are basically the “choose your own adventure” dessert of the holiday world.

Swap almonds for pecans, walnuts, peanuts… whatever’s hanging out in your pantry.
Add crushed peppermint if you want a winter wonderland vibe.
Throw in mini marshmallows for a rocky road moment.
Use dark chocolate or milk chocolate if white chocolate isn’t your thing.
Add dried cranberries for a little tartness.
Roll the scoops in extra coconut if you want fluffier, snowier snowballs.

I once added sprinkles just because they made me smile — 10/10 recommend.

What to Serve with Slow Cooker Snowballs?

These Slow Cooker Snowballs pair beautifully with:

Hot cocoa
Coffee or peppermint lattes
Holiday dessert boards
Christmas movie marathons
A cozy night where you pretend you’re not avoiding wrapping presents

Basically, they fit anywhere joy fits.

Frequently Asked Questions:

Do Slow Cooker Snowballs freeze well?

Yes — they freeze like a dream. The texture stays perfect.

Can I use different nuts?

Absolutely. It’s a flexible recipe. Use what you love or whatever didn’t get stolen from your pantry yet.

Does the slow cooker really make a difference?

Surprisingly, yes. White chocolate burns so easily on the stove. The slow cooker keeps things low and gentle.

If you make these Slow Cooker Snowballs, please come back and tell me how it went. Did your family devour them instantly? Did you hide a stash for yourself? Did someone ask if you bought them from a fancy candy store? I love hearing all the funny little details… can’t wait to hear what you think!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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