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

Scale

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