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Easy No-Bake Avalanche Cookies

Close-up of stacked avalanche cookies drizzled with white icing and topped with mini marshmallows.
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Make these quick, no-bake avalanche cookies using peanut butter, crispy rice cereal, marshmallows, and white chocolate. They set fast and are perfect for gifting or potlucks.

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips or almond bark, broken into pieces
  • 6 cups crispy rice cereal
  • 3 cups miniature marshmallows
  • 1 cup chopped peanuts (optional)

Instructions

  1. Line a baking sheet with parchment paper.
  2. In a large microwave-safe bowl, combine the peanut butter and white chocolate chips (or almond bark). Microwave in 30-second intervals, stirring well after each, until completely smooth and melted. This takes about 1 to 1.5 minutes total.
  3. Stir in the semi-sweet chocolate chips until they are melted into the mixture.
  4. Add the crispy rice cereal, miniature marshmallows, and optional chopped peanuts to the melted mixture. Fold gently until all dry ingredients are evenly coated. Do not overmix, or the cereal will break down.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming cookie mounds.
  6. Let the cookies set at room temperature for about 30 minutes, or place them in the refrigerator for 15 minutes to speed up the process.
  7. Store the finished cookies in an airtight container.

Notes

  • For a smoother melt, you can melt the chocolate and peanut butter mixture in a slow cooker on low heat, stirring occasionally.
  • If you do not have crispy rice cereal, you can substitute with an equal amount of crushed pretzels or oats for a different texture.
  • This recipe makes a great base for other mix-ins like mini peanut butter cups or M&Ms.

Nutrition

Find it online: https://kitchenslang.com/avalanche-cookies-easy-no-bake-recipe/