Description
Avalanche Cookies are irresistibly crunchy sweet treats that combine creamy white almond bark with rich peanut butter, crispy rice krispies, chewy miniature marshmallows, and bursts of chocolate chips. These no-bake cookies offer a delightful mix of textures and flavors, perfect for an easy and delicious snack or dessert.
Ingredients
Scale
Main Ingredients
- 16 ounces white almond bark
- 3/4 cup creamy peanut butter
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips
Instructions
- Prepare the almond bark: In a large microwave-safe bowl, melt the white almond bark according to package instructions. Stir every 20-30 seconds until the mixture is smooth and fully melted, which usually takes about 1-2 minutes.
- Add peanut butter: Stir in the creamy peanut butter thoroughly until the mixture is fully combined and smooth.
- Incorporate dry ingredients: Gently fold the rice krispies cereal and miniature marshmallows into the almond bark and peanut butter mixture, ensuring all ingredients are evenly coated.
- Add chocolate chips: Fold in the miniature chocolate chips, reserving some to sprinkle on top if desired for extra chocolate flavor and decoration.
- Transfer to baking dish: Pour the mixture into a greased baking dish and press down evenly with a spatula or the back of a spoon to create an even layer.
- Cool and set: Allow the mixture to cool completely at room temperature for approximately 30-45 minutes, until firm enough to cut.
- Slice and serve: Once set, cut into squares and serve your Avalanche Cookies.
Notes
- Use a greased or parchment-lined dish to prevent sticking when pressing the mixture.
- For faster setting, you can refrigerate the cookies for 15-20 minutes.
- Feel free to substitute the rice krispies with another crisp cereal if preferred.
- Store cookies in an airtight container at room temperature for up to 1 week.
