These no bake avalanche cookies are loaded with peanut butter, chocolate and marshmallows. Best of all, they take just minutes to make, this is a must try recipe !
Whenever I want a no bake cookie, I turn to easy haystack cookies , no bake peanut butter cookies , festive buckeye balls or these delicious avalanche cookies.
Have you ever been to Rocky Mountain Chocolate Factory? If so, you’ll know exactly what these avalanche cookies are all about. Rocky Mountain Chocolate Factory sells avalanche bark which is this ultra creamy peanut butter bark studded with marshmallows, Rice Krispies and chocolate chips. It’s positively addicting and these cookies have all the flavors, but take just minutes to make!
I love no bake dessert recipes ! Give me all of the flavor without heating up an oven. If you like no bake desserts, you have to try my Oreo cheesecake , chocolate lasagna and chocolate peanut butter pie !
- Avalanche Cookies Ingredients
- How Do You Make Avalanche Cookies?
- Tips For The Best Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Cookie Recipes
- Love This Recipe?
- Avalanche Cookies Recipe
Avalanche Cookies Ingredients
To make this recipe, you will need white almond bark or candy melts, creamy peanut butter, crispy rice cereal (such as rice krispies), miniature marshmallows and miniature chocolate chips.
How Do You Make Avalanche Cookies?
Place some of the mini chocolate chips in the freezer. I freeze the chips so that they won’t melt when I add them to the warm peanut butter white chocolate mixture. Break the almond bark into pieces and place it in a large bowl. Microwave the almond bark until it starts to melt. Stir the peanut butter into the almond bark until you have a smooth mixture. Add the crispy rice cereal. Let the mixture cool for a bit until it is lukewarm, then add the mini marshmallows and frozen chocolate chips. Place dollops of the cookie mixture onto a sheet of parchment paper. Sprinkle the rest of the chocolate chips on top. Cool completely, then serve and enjoy.
Tips For The Best Cookies
- Almond bark is a candy product that resembles white chocolate. You can find it in slabs in the baking aisle near the chocolate chips. If you can’t find almond bark, use white candy melts instead. I like the Ghirardelli brand of candy melts. I find that almond bark works better than white chocolate chips in this recipe because it melts better.
- Use a creamy peanut butter such as Skippy or Jif. Natural peanut butter does not work well in this recipe.
- You can use a tablespoon or cookie dough scoop to portion out your cookies so that they are all the same size.
- These cookies will stay fresh in an airtight container for up to one week at room temperature. You can also freeze the cookies for two months.
Quick Tip
Be sure that the peanut butter and almond bark mixture is not too hot when you add the rest of the ingredients. Otherwise, the marshmallows and chocolate chips can melt.
Avalanche bark is a popular candy from the Rocky Mountain Chocolate Factory store. It features white chocolate, peanut butter, dark chocolate, marshmallows an rice krispies.
Almond bark contains vegetable fats instead of cocoa butter. This makes it less temperamental when it comes to projects that involve a lot of melted chocolate. Cocoa butter based chocolate can get a powdery coating on it if it isn’t tempered properly before melting. This does not occur with almond bark, which means your end product will be shiny and have a good texture.
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Flavor Variations
While this recipe is intended to taste like what you’d find at the candy store, you can alter the ingredients for a less authentic, but still delicious result.
- Chocolate: Instead of white almond bark, try using dark almond bark or milk chocolate almond bark or candy melts.
- Add-Ins: Feel free to stir in up to 1/2 cup of other ingredients such as chopped peanut butter cups, nuts, coconut or even toffee bits. If you use a chocolate product, such as peanut butter cups, freeze them first.
- Toppings: Top your cookies with chopped peanuts or sprinkles for a different look and flavor.
These cookies are great for the times when you need a sweet treat in a hurry. The combination of flavors and textures is a big hit!
More Cookie Recipes
Pumpkin Chocolate Chip Cookies
27 mins
Funfetti Cookies
15 mins
Red Velvet Cookies
35 mins
Peppermint Bark Cookies
35 mins
Heart Cookies
1 hr 15 mins
Love This Recipe?
Ingredients1x2x3x
- ▢ 16 ounces white almond bark also known as white candy coating or candy melts
- ▢ 3/4 cup creamy peanut butter
- ▢ 2 cups rice krispies cereal
- ▢ 1 1/2 cups miniature marshmallows
- ▢ 1 cup miniature chocolate chips divided use
Instructions
- Place 1/2 cup of the miniature chocolate chips in the freezer.
- Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
- Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
- Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
- Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
- Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you’ll need to work quickly before the cookies harden!
- Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.
Notes
- Almond bark is a candy product that resembles white chocolate. You can find it in slabs in the baking aisle near the chocolate chips. If you can’t find almond bark, use white candy melts instead. I like the Ghirardelli brand of candy melts.
- Use a creamy peanut butter such as Skippy or Jif. Natural peanut butter does not work well in this recipe.
Nutrition
Avalanche Cookies
Ingredients
- 16 ounces white almond bark also known as white candy coating or candy melts
- 3/4 cup creamy peanut butter
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips divided use
Instructions
- Place 1/2 cup of the miniature chocolate chips in the freezer.
- Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
- Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
- Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
- Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
- Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you’ll need to work quickly before the cookies harden!
- Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.
Notes
- Almond bark is a candy product that resembles white chocolate. You can find it in slabs in the baking aisle near the chocolate chips. If you can’t find almond bark, use white candy melts instead. I like the Ghirardelli brand of candy melts.
- Use a creamy peanut butter such as Skippy or Jif. Natural peanut butter does not work well in this recipe.
