If you are looking for a quick and easy treat, these no bake avalanche cookies are just the thing. They have a creamy peanut butter coating holding together a mix of crunchy rice krispies, soft marshmallows and hits of chocolate.
There are so many occasions when having great no bake cookie recipes come in handy. Maybe it is hot out and you don’t want to turn on the oven. Maybe the oven is already full. Maybe you just don’t wan to wait for butter to soften, dough to chill, cookies to bake.
No matter what the reason, these avalanche cookies should be on your list of options the next time you need something quick and easy. I made a batch for our annual cornhole tournament and they were the thing everyone was talking about.
Despite having a whole counter full of food, that was the container that emptied first. That’s really saying something!
Carlee’s Tips and Tricks
Before you start, place some mini chocolate chips in the freezer. If you don’t they will melt into the coating.
Of course, that will taste amazing. So, if you forget nothing will be wasted.
It is nice to have the texture of the little chips in the cookies though. Also, it will affect the color of the cookies if the chocolate melts in. Again, not a huge deal… just something to be aware of.
You can try using white baking chips instead of almond bark, but some melt better than others. Using candy melts or almond bark makes getting a smooth coating easier.
No matter what you use, white chocolate type products scorch easily. I prefer use a big glass bowl and microwave them in 20-30 second increments. You could also use a double boiler if you prefer.
Use a standard commercial peanut butter not a natural peanut butter that needs stirred. I like using creamy, but feel free to use crunchy if you want even more texture.
Like with any no bake cookie recipe, you will want to work quickly once everything is put together. I like to use a cookie scoop to easily portion the mixture.
Then just dollop it all out onto wax paper before it starts setting in the bowl. If you are adding the chocolate chips to the top, that needs to be done quickly too.
That’s it. This is one of those recipes that is so simple and so delicious. You will likely just go ahead and commit it to memory so you can have them any time!
No Bake Avalanche Cookies
Ingredients
- 16 ounces almond bark or candy melts or white chocolate chips
- ¾ cup peanut butter
- 2 cups Rice Krispies cereal
- 1½ cups mini marshmallows
- 1 cup mini chocolate chips divided
Instructions
- Place ½ cup mini chocolate chips in the freezer. (Do this ahead of time if you can. Freezing them helps to prevent them melting into the coating later.)
- Line a couple of cookie sheets with wax paper or parchment paper.
- Place the 16 ounces almond bark in a large microwave safe bowl. Heat on high in 20-30 second bursts until you can stir it smooth. (Alternatively, use a double boiler to melt the almond bark.)
- Stir ¾ cup peanut butter into the melted almond bark.
- Add the 2 cups Rice Krispies cereal and stir to coat.
- Stir in 1½ cups mini marshmallows and the frozen chocolate chips.
- Quickly scoop the mixture onto the lined baking sheets. I like using a medium cookie scoop for this, but a small spoon will work. Sprinkle with additional chocolate chips before the candy coating sets.
- If desired, chill the cookies in the fridge for about 30 minutes to help them set faster. Otherwise, allow them to set at room temperature.
Notes
- These cookies can be stored in an airtight container in the fridge or at room temperature for up to a week. Freeze for longer storage.
- The cookies will get soft quickly in warm environments.
- You can leave out the mini chocolate chips if you prefer them without the chocolate.
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Check out my collection of no-bake desserts for more tasty inspiration.
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