Avalanche Cookie Recipe

5 from 11 votes

Avalanche Cookie Recipe

Avalanche Cookies are a quick no bake treat with peanut butter, white chocolate, and crispy cereal, ready in minutes with simple ingredients.

Prep Time20

Setting Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 cups Rice Krispie cereal
1 cup mini marshmallows
2 cups Hershey's White Chocolate Chips, about1 bag
½ cup Creamy Peanut Butter
mini chocolate chips, optional

Instructions

Prepare a baking sheet by lining it with parchment paper.
In a large bowl mix together Rice Krispies and mini marshmallows. Set aside.
In a small saucepan melt the white chocolate chips and peanut butter over low heat. Stir constantly.
Once melted together, pour over Rice Krispie mixture. Mix well.
Use a large cookie scoop to drop the mixture onto baking sheet. Sprinkle with mini-chocolate chips, if desired.
Let sit until firm.

Notes

Recipe Tips.

Prevent Burning: Use low heat when melting the chocolate and peanut butter so it stays smooth and does not burn.
Easy Scooping: Use a cookie scoop for even sizes and a cleaner process.
Prevent Sticking: If the mixture feels too sticky, lightly spray your scoop with cooking spray.
Peanut Butter: Use ¼ cup Crunchy Peanut Butter and ¼ cup smooth peanut butter to easily incorporate chopped nuts. We don't recommend using Natural Peanut Butter in this recipe.
Add Ins: Be sure to add mini chocolate chips or other sprinkles before the cookies set, otherwise they won't stick.
Quick Set: To help the cookies set more quickly put them in the fridge or freezer for a few minutes.
Gluten free: Not all Rice Krispies are gluten free so be sure you buy the right kind. You can also use plain Rice Chex. For smaller pieces, briefly chop the Chex in a food processor before mixing up the cookies.

Store. Once the cookies have set and are completely cooled, store them in an airtight container for about 5 days. You can also keep them in the freezer for up to 3 months.

Nutrition