Preparation
Add white chocolate chips to slow cooker and turn on low. Cook for 30 minutes, then stir and cook for another 15-20 or until fully melted.
Mix in slivered almonds, shredded, coconut, and rice krispies.
Leave slow cooker on low as you start the scooping process to keep chocolate in a melted state.
Use a greased cookie scoop to scoop mixture onto a parchment lined baking sheet or large cutting board.
Allow snowballs to fully cool, then store in an airtight container.
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