Avalanche Cookies Recipe
Introduction
Avalanche Cookies are a delightful no-bake treat combining creamy peanut butter, crispy rice cereal, and sweet marshmallows, all coated in rich white almond bark. Topped with chocolate chips, these easy-to-make cookies offer a perfect balance of texture and flavor for a quick snack or dessert.
Ingredients
- 16 ounces white almond bark (also known as white candy coating or candy melts)
- 3/4 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips (divided use)
Instructions
- Step 1: Place 1/2 cup of the miniature chocolate chips in the freezer to chill while you prepare the rest of the cookie mixture.
- Step 2: Break the almond bark into pieces and place them in a large microwave-safe bowl. Microwave in 45-second increments, stirring between each, until fully melted and smooth.
- Step 3: Remove the melted almond bark from the microwave and stir in the peanut butter until completely combined and smooth.
- Step 4: Add the Rice Krispies cereal to the mixture and stir gently until the cereal is evenly coated. Allow the mixture to cool until lukewarm to prevent melting the marshmallows.
- Step 5: Stir in the miniature marshmallows and the frozen chocolate chips until everything is well combined.
- Step 6: Drop spoonfuls (about 2 tablespoons) of the mixture onto parchment paper, spacing them evenly. Quickly sprinkle the remaining chocolate chips on top before the cookies firm up.
- Step 7: Let the cookies cool completely until firm. Serve fresh and enjoy!
Tips & Variations
- Chilling the chocolate chips before adding helps prevent them from melting into the mixture, keeping their shape and texture.
- Use crunchy peanut butter for added texture or try almond butter as a substitute for a different flavor.
- If white almond bark isn’t available, white chocolate chips can be melted carefully as an alternative.
- For a festive twist, add colorful sprinkles or chopped nuts to the mixture before chilling.
Storage
Store leftover Avalanche Cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place away from heat to maintain their texture. If the cookies soften, chill them briefly in the refrigerator to firm up before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of white almond bark?
Yes, you can substitute white chocolate chips for the almond bark, but melt them gently to avoid burning. The texture may be slightly different but the flavor will still be delicious.
Are these cookies gluten-free?
Yes, these cookies are gluten-free as long as you use gluten-free rice cereal. Always check the packaging to confirm.
Print
Avalanche Cookies Recipe
- Total Time: 30 minutes (including cooling and setting time)
- Yield: Approximately 20 cookies 1x
Description
Avalanche Cookies are a no-bake, sweet and crunchy treat combining creamy peanut butter, crispy rice cereal, melted white almond bark, mini marshmallows, and chocolate chips. These easy-to-make cookies require no oven time and set quickly, making them perfect for last-minute desserts or snacks.
Ingredients
Cookie Mixture Ingredients
- 16 ounces white almond bark (white candy coating or candy melts)
- 3/4 cup creamy peanut butter
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips (divided)
Instructions
- Prepare Chocolate Chips: Place 1/2 cup of the miniature chocolate chips in the freezer to chill and harden while you prepare the mixture.
- Melt Almond Bark: Break the white almond bark into pieces and place them in a large microwave-safe bowl. Microwave in 45-second increments, stirring in between, until completely melted and smooth.
- Mix with Peanut Butter: Remove the melted almond bark from the microwave and stir in the creamy peanut butter until the mixture is completely combined and smooth.
- Add Rice Krispies: Stir the rice krispies cereal into the almond bark and peanut butter mixture, making sure all the cereal is well coated. Allow the mixture to cool until lukewarm.
- Incorporate Marshmallows and Frozen Chocolate Chips: Add the miniature marshmallows and the chilled chocolate chips from the freezer into the mixture. Stir gently to combine all ingredients evenly.
- Form Cookies: Drop 2 tablespoon-sized portions of the mixture onto a sheet of parchment paper. Repeat until all mixture is used. Quickly sprinkle the remaining chocolate chips over the cookies before the mixture starts to harden to create a decorative topping.
- Set and Serve: Allow the cookies to cool completely until firm. Once set, serve immediately or store leftovers in an airtight container for up to 3 days.
Notes
- Freezing a portion of the chocolate chips helps them maintain shape and adds texture when mixed into the warm mixture.
- Work quickly when sprinkling the remaining chocolate chips on top as the mixture begins to harden fast.
- Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
- For a nut-free version, substitute the peanut butter with sunflower seed butter and ensure the white almond bark is nut-free.
- Use parchment paper or a silicone mat to prevent sticking as the cookies set.
- Prep Time: 10 minutes
- Cook Time: 3 minutes (microwaving)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Avalanche Cookies, no-bake cookies, white almond bark, peanut butter cookies, rice krispies cookies, marshmallow cookies, easy dessert, no-bake dessert
