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Easy Slow Cooker Snowballs

Easy Slow Cooker Snowballs

Sweet, coconut-coated white chocolate almond clusters set right in the slow cooker for an effortless, festive treat.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 2.5 cup white chocolate chips
  • 2 tbsp coconut oil refined, for smoother melting
  • 1.25 tsp vanilla extract
  • 0.25 tsp fine sea salt
  • 1.25 cup roasted almonds, roughly chopped
  • 0.5 cup sweetened shredded coconut folded into the mix
  • 1 cup mini marshmallows stir in at the end
  • 1.5 cup sweetened shredded coconut for coating
  • 0.33 cup powdered sugar optional, for dusting

Instructions

Preparation Steps

  • Line two sheet pans with parchment. Place the coating coconut in a shallow dish.
  • Add white chocolate chips and coconut oil to the slow cooker. Cover and heat on LOW for 45–60 minutes.
  • Stir until silky smooth. If needed, cover and warm 10 more minutes to fully melt.
  • Stir in vanilla and salt until combined.
  • Fold in chopped almonds and the 1/2 cup coconut. Let the mixture stand 5–10 minutes to thicken slightly.
  • Gently fold in mini marshmallows just to distribute.
  • Scoop heaping tablespoon mounds onto the pans. Roll each in coconut to coat all sides.
  • Chill until firm, about 20–30 minutes. Dust with powdered sugar if using and serve.

Notes

Swap the almonds for roasted cashews or pecans, or stir in 1/4 cup crushed peppermint for a holiday twist. Store snowballs in an airtight container at room temperature for 3–4 days, or refrigerate up to a week; let sit 10 minutes before serving for the best texture.
This recipe is an original creation inspired by classic Easy Slow Cooker Snowballs flavors. All ingredient ratios and instructions are independently developed.