Rice krispies marshmallows peanut butter white chocolate

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Avalanche Cookies are a no bake dessert that is quick and easy. They’re a cross between rice krispie treats and muddy buddies. Made with crispy rice cereal, white chocolate, peanut butter and mini marshmallows for a crunchy, salty-sweet treat.

No Bake Avalanche Cookies

You know those classic no bake cookies made with peanut butter, chocolate and oats? They’re more like a candy that’s shaped round like a cookie. But they are DELICIOUS nonetheless.

These avalanche cookies are like those, but instead of oats, there’s crispy rice cereal and mini marshmallows. This no-bake cookie is almost as if rice krispie treats and muddy buddies had a baby. Crunchy, salty, sweet, and incredibly addicting!

Rocky Mountain Chocolate Factory

Inspired by Rocky Mountain Chocolate Factory’s avalanche bars, these no bake cookies have white chocolate, peanut butter, marshmallows, and rice cereal. You can also sprinkle mini chocolate chips on top if you want.

These avalanche cookies are perfect for summer when you don’t want to turn on the oven, but are nice enough for Christmas neighbor plates too. No one will know that it only took you only 20 minutes to whip these up.

4 Ingredients

To make these quick and easy no-bake cookies you will need four simple ingredients.

1. Crispy Rice Cereal
2. Mini Marshmallows
3. White Chocolate Chips — the good kind that melts well like Guittard or Ghirardelli. Not Hershey’s or Nestle.
4. Creamy Peanut Butter

For equipment, you will need a microwave safe bowl, another large bowl, two spoons, a spatula, and two cookie trays fitted with parchment paper or silicone mats.

How to Make Avalanche Cookies

Place rice cereal and mini marshmallows in a large bowl.

In a microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring in-between until melted. (May alternately use a double boiler to melt chocolate.) Add the peanut butter to the melted white chocolate and stir until combined. Allow to cool slightly (so it doesn’t melt the marshmallows.)

Add the white chocolate and peanut butter mixture to the bowl of rice cereal and marshmallows. Fold together until completely coated.

Use two large spoons to drop clusters onto the parchment or silicone lined baking pans.

Place cookies in the fridge or freezer until set. About 15 minutes.

Storing and Freezing

For best results, store cookies in an airtight container in the fridge up to 1 week. May store at room temperature if the room is relatively cool. If the room is warm, the chocolate may become sticky.

These cookies freeze really well! After the chocolate has set, transfer cookies to a freezer bag or freezer safe container with a lid, separating layers with parchment paper. Freeze up to 3 months.

Important Information and Alternatives

• Only use quality white chocolate chips.
  • White chocolate chips are typically found in an 11oz bag, which is roughly 2 cups. Guittard or Ghirardelli brands work best. (Hershey’s or Nestle brands do NOT melt well.)
  • If you cannot find a good brand, use 16 oz of Almond Bark or Candy Coating/Candy Melts. (Usually white and vanilla flavored.)
• Alternatives to Peanut Butter. These other spreads will work well, but you may want to add a small amount of salt, like 1/8-1/4 tsp, to offset the sweetness of the cookie or chocolate flavored spreads.*
  • Biscoff/Cookie Butter*
  • Almond Butter
  • Nutella*
  • SunButter
• Mini Chocolate Chips sprinkled on top is also really good. Add them while cookies are still wet.

More No Bake Desserts

• No-Bake Peanut Butter Bars
• Cheesecake Stuffed Strawberries
• Layered No Bake Cheesecake
• No Bake Peanut Butter Pie
• Blueberry Lime Cheesecake
• Chocolate Cheesecake Stuffed Strawberries
• No Bake Nutella Cheesecake

Ingredients

• 2 1/2 cups crispy rice cereal
• 1 1/2 cups mini marshmallows
• 11 oz (2 cups) premium white chocolate chips*
• 1/2 cup creamy peanut butter

Instructions

1. Line two cookie pans with parchment paper or non-stick silicone mats. Set aside. Place rice cereal and mini marshmallows in a large bowl.
2. In a large microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring in-between, until melted. (May alternately use a double boiler to melt chocolate.)
3. Add the peanut butter to the melted white chocolate and stir until combined. Allow to cool slightly (so it doesn’t melt the marshmallows.)
4. Add the white chocolate and peanut butter mixture to the bowl of rice cereal and marshmallows. Fold together until completely coated.
5. Use two large spoons to drop clusters onto the parchment or silicone lined baking pans.
6. Place cookies in the fridge or freezer until set. About 15 minutes. Remove cookies from tray with a spatula and enjoy.

Notes

• WHITE CHOCOLATE CHIPS: Guittard or Ghirardelli brands work best. (Hershey’s or Nestle brands do NOT melt well.)

• If you cannot find a good brand of white chocolate chips, use 16 oz of Almond Bark or Candy Coating/Candy Melts. (Usually white and vanilla flavored.)
• For best results, store cookies in an airtight container in the fridge up to 1 week. May store at room temperature if the room is relatively cool. If the room is warm, the chocolate may become sticky.
• These cookies freeze really well! After the chocolate has set, transfer cookies to a freezer bag or freezer safe container with a lid, separating layers with parchment paper. Freeze up to 3 months.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 73mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 3g

This data was provided and calculated by Nutritionix, and is an estimation only.