Make these irresistible Avalanche Cookies for a quick, crowd-pleasing no-bake treat. These simple confections combine creamy peanut butter, crispy cereal, and melted white chocolate for a fudgy, chewy bite.
Author:katiehayes
Prep Time:15 min
Cook Time:0 min
Total Time:1 hr 15 min
Yield:20 servings 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup creamy peanut butter
1 cup marshmallow fluff (or melted marshmallows)
12 ounces white chocolate or almond bark, melted
4 cups crispy rice cereal (like Rice Krispies)
1 cup mini marshmallows (optional mix-in)
1 cup mini chocolate chips (optional mix-in)
Instructions
Line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the peanut butter and marshmallow fluff. Microwave in 30-second intervals, stirring between each, until smooth and easily combined.
Gently fold in the crispy rice cereal and any optional mix-ins, like mini marshmallows or chocolate chips, until everything is evenly coated.
Melt the white chocolate or almond bark according to package directions, usually in the microwave in 30-second bursts, stirring until completely smooth.
Pour the melted white chocolate over the cereal mixture. Stir quickly until all the ingredients are coated in chocolate. Work fast, as the mixture will start to set.
Drop spoonfuls of the mixture onto the prepared baking sheet. You can form them into rough mounds or drop them as clusters.
Allow the cookies to set completely at room temperature for about 1 hour, or place them in the refrigerator for 20 minutes to speed up the process.
Store these easy dessert recipes in an airtight container.
Notes
For a richer flavor, you can substitute half of the white chocolate with milk chocolate or semi-sweet chocolate chips.
If you prefer a slightly firmer cookie, use regular marshmallows instead of marshmallow fluff, melting them gently with the peanut butter before mixing in the cereal.
These are excellent bake sale ideas and travel well when kept cool.