White chocolate, peanut butter, rice krispies cereal, and mini marshmallows. Combine them all together to create avalanche cookies! Melt in your mouth, no-bake cookies that are rich and delicious!
You might also like these desserts: chocolate butterscotch chips crockpot candy, our copycat star crunch cookies or our homemade peppermint bark cups!
No Bake Avalanche Cookies
What are avalanche cookies? They are balls of white goodness. I’m not sure who first made these, but there’s a variety of methods, recipes, and handwritten index cards out there for these delicious treats. Kind of like my grandma’s scotcheroo recipe. Everyone has their favorite way to make them and they are often seen on holiday cookie platters. Here is our version.
Avalanche cookies are sweet and salty, slightly crunchy, and melt-in-your-mouth soft. Rice krispies cereal and mini marshmallows are covered in melty peanut butter and white almond bark. After being scooped they are topped with a few mini chocolate chips and harden. The mini marshmallows stay soft, so when you bite into them you get a soft bite, but also the crispiness from the cereal. There’s just something about the combination of peanut butter and white chocolate that is totally rich and velvety in your mouth. If you like this combination I think you’d like my peanut butter white chocolate truffles too!
Adding mini chocolate chips on the top is completely optional, but I like how the semi-sweet chips cut a bit of the sweetness from the white chocolate.
Avalanche Cookies Ingredients
(scroll to the bottom of the post for printable version)
- 3 cups crispy rice cereal
- 1 1/2 cups mini marshmallows
- 3/4 cup creamy peanut butter
- 1 (24 oz.) package of white almond bark (can also use white chocolate chips)
- 1/4 cup mini chocolate chips (optional)
How To Make No Bake Avalanche Cookies
- Place cereal and mini marshmallows in a large bowl. Set aside.
- Chop almond bark and place in a microwave-safe bowl. Add peanut butter. Microwave for 1 minute. Stir. Continue to microwave in 15-second intervals until smooth and creamy. Note: this takes about 2 minutes in my microwave. Microwaves vary. You can also melt the peanut butter and white almond bark in a double boiler.
- Pour peanut butter and white chocolate mixture over cereal and mini marshmallows. Stir to coat evenly.
- Scoop (using a medium cookie scoop —2 Tbsp. size) onto wax paper or parchment-lined baking sheets.
- Sprinkle with mini chocolate chips.
- Let harden.
These cookies should be stored at room temperature in an airtight container. They will stay fresh for a couple of weeks.
No Bake Avalance Cookies Recipe
No Bake Avalanche Cookies
Ingredients
- 3 cups rice krispie cereal
- 1 1/2 cups mini marshmallows
- 3/4 cup creamy peanut butter
- 1 24 oz. package of white almond bark can also use white chocolate chips
- 1/4 cup mini chocolate chips optional
Instructions
- Place cereal and mini marshmallows in a mixing bowl. Set aside.
- Chop almond bark and place in a microwave-safe bowl. Add peanut butter. Microwave for 1 minute. Stir. Continue to microwave in 15-second intervals until smooth and creamy. Note: this takes about 2 minutes in my microwave. Microwaves vary. You can also melt the peanut butter and white almond bark in a double boiler.
- Pour peanut butter and white chocolate mixture over cereal and mini marshmallows. Stir to coat evenly.
- Scoop (using a medium cookie scoop ---2 Tbsp. size) onto wax paper-lined baking sheets.
- Sprinkle with mini chocolate chips.
- Let harden.
Notes
Nutrition
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