Description
Avalanche Cookies are a no-bake, quick, and easy treat combining creamy white almond bark, peanut butter, crispy rice cereal, marshmallows, and chocolate chips. These bite-sized cookies offer a delightful mix of textures and flavors, perfect for a sweet snack or dessert that requires minimal effort and time.
Ingredients
Units
Scale
Base Ingredients
- 16 ounces white almond bark (white candy coating or candy melts)
- 3/4 cup creamy peanut butter
Mix-ins
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
Chocolate Chips
- 1 cup miniature chocolate chips, divided use
Instructions
- Freeze Chocolate Chips: Place 1/2 cup of the miniature chocolate chips in the freezer to chill. This helps them retain their shape when mixed into the warm batter later.
- Melt Almond Bark: Break the almond bark into pieces and place in a large microwave-safe bowl. Microwave in 45-second increments, stirring in between, until completely melted and smooth.
- Combine Peanut Butter: Remove the melted almond bark from the microwave and stir in the creamy peanut butter until fully combined and smooth.
- Add Rice Krispies: Fold the rice krispies cereal into the almond bark and peanut butter mixture, stirring gently to coat all the cereal evenly. Allow the mixture to cool until lukewarm to prevent marshmallows from melting in the next step.
- Mix in Marshmallows and Frozen Chips: Stir in the miniature marshmallows followed by the chilled miniature chocolate chips. Mix gently to combine without melting the marshmallows or chocolate chips.
- Form Cookies: Working quickly, drop approximately 2 tablespoons of the mixture onto a piece of parchment paper. Repeat until all the mixture is used. Immediately sprinkle the remaining chocolate chips on top of each cookie to decorate.
- Set Cookies: Allow the cookies to cool completely at room temperature until firm and set. This should take about 15-20 minutes.
- Serve and Store: Once set, enjoy the cookies immediately or store leftovers in an airtight container for up to 3 days.
Notes
- Almond bark is a candy product resembling white chocolate, available in slabs in the baking aisle near chocolate chips. White candy melts can be used as a substitute.
- Use creamy peanut butter such as Skippy or Jif. Natural peanut butter is not recommended as it does not blend well with the almond bark.
- Cooling the chocolate chips before mixing prevents them from melting into the cookie mixture, maintaining texture and appearance.
- The recipe yields approximately 18 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
