No Bake Avalanche Cookies
This No Bake Avalanche Cookies recipe is SO EASY! Crunchy Rice Krispies, mini marshmallows, and creamy peanut butter coated in white chocolate make a perfect no-bake treat.
Equipment
- Mixing Bowl
- Spatula
- Wax paper or parchment paper
- Microwave-safe Bowl
Ingredients
- 2-3 cups Rice Krispies cereal
- 2 cups mini marshmallows
- 2 cups white chocolate chips or melting wafers 1 bag
- 1 cup creamy peanut butter
- ¾ cup mini chocolate chips reserve ¼ cup for tops
Instructions
- In a microwave-safe bowl, combine the white chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth, about 1-2 minutes total.
- Remove the melted mixture from the microwave. Stir in the Rice Krispies, mini marshmallows, and mini chocolate chips until everything is well coated.
- Using a spatula or your hands, scoop out small amounts of the mixture and drop them onto a sheet of wax or parchment paper. Reserve some mini chocolate chips for topping.
- While the mixture is still warm, sprinkle the reserved mini chocolate chips on top of each cookie for a decorative touch.
- Allow the cookies to set at room temperature for about 30 minutes, or place them in the refrigerator to speed up the process. Once firm, they are ready to enjoy!
Notes
- Use low-fat peanut butter to lighten up the cookies without sacrificing flavor.
- Substitute dark chocolate chips for white chocolate for a richer taste.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- Freeze cookies for up to 3 months with parchment paper between layers to prevent sticking.
- Be careful not to overheat the chocolate mixture to avoid seizing.