No Bake Avalanche Cookies

These no bake avalanche cookies feature crisp rice cereal and soft marshmallows in a creamy white chocolate peanut butter coating. If you can measure, melt, mix, scoop, you can make these cookies. They are ready to eat in no time and they taste amazing!

Prep Time10

Cook Time2

Cooling Time30

Total Time42

Servings: cookies

Author: Carlee

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.

Nutrition

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