Description
Delight in these easy no-bake Avalanche Cookies combining creamy white chocolate, peanut butter, and crispy Rice Krispies cereal folded with mini marshmallows and chocolate chips for a chewy, crunchy, and irresistibly sweet treat perfect for quick desserts or snack time.
Ingredients
Scale
Base
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
Mix-ins
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Melt White Chocolate: In a large microwave-safe bowl, heat the white chocolate chips in 20 to 30 second intervals, stirring well between each session until the chocolate is completely smooth and melted.
- Add Peanut Butter: Stir the creamy peanut butter into the melted white chocolate thoroughly, ensuring the mixture is well combined and smooth.
- Fold in Cereal: Gently fold the Rice Krispies cereal into the chocolate and peanut butter mixture until all the cereal is evenly coated without crushing the crunchy pieces.
- Cool Mixture: Let the mixture cool for about 5 minutes at room temperature to slightly set and thicken before adding the marshmallows and chocolate chips.
- Add Marshmallows and Chocolate Chips: Stir in the mini marshmallows and mini chocolate chips evenly throughout the mixture to distribute the sweet bursts.
- Form Cookies: Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper, shaping them into individual cookie mounds.
- Set Cookies: Allow the cookies to set at room temperature for 30 to 45 minutes until firm, or refrigerate for about 15 minutes to speed up the setting process before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute almond butter or sunflower seed butter to make a peanut-free version.
- For extra crunch, add chopped nuts or pretzels to the mixture.
