Slow Cooker Snowballs
Slow Cooker Snowballs made with white chocolate, coconut, almonds, and rice cereal. A simple no-bake holiday treat prepared entirely in the slow cooker.
24 Servings
Ingredients
- 2 12-oz bags white chocolate chips
- 1 cup slivered almonds
- 1 ½ cups shredded coconut
- 1 ½ cups rice krispie cereal
Instructions
Melt the White Chocolate
- Place the white chocolate chips into a slow cooker set to LOW. Allow the chocolate to melt for 30 minutes, then stir thoroughly. Continue cooking for an additional 15–20 minutes, or until completely smooth and fully melted.
Incorporate the Dry Ingredients
- Add the slivered almonds, shredded coconut, and rice krispie cereal to the melted chocolate. Stir until all ingredients are evenly coated and fully combined.
Maintain Warm Temperature for Scooping
- Keep the slow cooker on LOW while forming the snowballs to ensure the chocolate remains in a workable melted state.
Form the Snowballs
- Using a greased cookie scoop, portion the mixture onto a parchment-lined baking sheet or large cutting board. Ensure each scoop is compact and evenly shaped.
Cool and Store
- Allow the snowballs to cool completely at room temperature until firm. Once set, transfer them to an airtight container for storage.
Notes
This recipe is naturally gluten-free with appropriate ingredient selection:
- Confirm that the rice krispie cereal is certified gluten-free, as many brands contain barley malt.
- Ensure that the white chocolate chips are labeled gluten-free, as some varieties may have cross-contamination risks.
- Slivered almonds and shredded coconut are generally gluten-free but should still be checked for certified labeling if severe allergies are a concern.