Avalanche Cookies

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Avalanche Cookies

A delicious cross between rice krispie treats and cookie bars. Only 4 Ingredients and these are a NO BAKE treat.
Course Baking, Dessert
Cuisine American
Author Catherine’s Plates

Equipment

  • double boiler (optional) or bowl over a medium pot
  • large mixing bowl
  • medium microwave proof bowl (optional)
  • large sheet pans, prepared with parchment

Ingredients

  • 16 oz white morsel chips or chocolate, or almond bark
  • 1/2 cup peanut butter (creamy or crunchy)
  • 2 cups rice krispy cereal
  • 2 cups mini marshmallows

Instructions

  • Melt white morsel chips in a double boiler or in the microwave until smooth.
    Double boiler: Place medium pot on burner at medium heat. Fill with water 1/4 of the way up. Place bowl on top of pot and allow the steam from pot to warm on bowl. Add in chips and stir continuously until chips have melted.
    Microwave method: 45 seconds on medium power, then stir. 10 additional seconds if needed.
    Once chips are melted and smooth, remove and place on a towel covered work surface. Using a spatula, mix in the peanut butter until well combined.
  • In a large mixing bowl mix together rice krispie cereal and mini marshmallows. Pour the melted mix over the cereal and marshmallows and stir to combine.
  • Drop onto parchment lined baking sheets by using a large spoon to scoop mixture. Use an additional spoon to help remove mixture from first spoon onto baking sheet.
    This mixture will make approx. 24 cookies.
  • These can set up on your countertop or in your refrigerator for 15 minutes. Store leftovers in an airtight container in refrigerator or at room temperature.
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