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!
Course Dessert
Cuisine American
Keyword avalanche cookies, meltaways, snowball cookies, white chocolate peanut butter
Prep Time 5 minutesminutes
Cook Time 2 minutesminutes
cooling 15 minutesminutes
Total Time 22 minutesminutes
Servings 30cookies
Calories 180kcal
Ingredients
3cupsrice krispie cereal
1 1/2cupsmini marshmallows
3/4cupcreamy peanut butter
124 oz.package of white almond bark can also use white chocolate chips
1/4cupmini chocolate chipsoptional
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
These cookies can be made with white chocolate chips, candy melts candy coating, or white almond bark.You can use almond butter or biscoff cookie butter (for a nut-free variation) in place of peanut butter if you prefer.These cookies should be stored at room temperature in an airtight container. They will stay fresh for a couple of weeks.