Description
Avalanche Cookies are a no-bake, peanut butter and white chocolate treat packed with crispy rice cereal, mini marshmallows, and mini chocolate chips. These cookies are quick to prepare, combining melted white chocolate and peanut butter with crunchy cereal and sweet marshmallows. They set firmly in the fridge and make a delightful, chewy, and crunchy snack for any occasion.
Ingredients
Units
Scale
Chocolate Mixture
- 1/2 cup mini chocolate chips plus more for topping
- 2-3/4 cups white chocolate chips
- 1-3/4 cups creamy peanut butter (such as Skippy)
Mix-ins
- 2 cups rice krispies cereal
- 1-1/2 cups miniature marshmallows
Instructions
- Prepare the pans and chocolate chips: Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place the mini chocolate chips in the freezer to firm up while you prepare the other ingredients.
- Melt the white chocolate: Add the white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts until the chocolate is completely melted and smooth.
- Combine peanut butter with chocolate: Stir the creamy peanut butter into the melted white chocolate until fully combined and smooth, forming a rich, creamy mixture.
- Mix cereal with chocolate-peanut butter: In a separate large bowl, add the rice krispies cereal. Pour the warm chocolate-peanut butter mixture over the cereal and stir gently to coat all pieces evenly without crushing the cereal.
- Add marshmallows: Stir the miniature marshmallows into the coated cereal mixture thoroughly.
- Incorporate chilled mini chocolate chips: Allow the mixture to cool slightly until just barely warm, then gently fold in the frozen mini chocolate chips to prevent them from melting.
- Shape the cookies: Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture out onto the prepared sheet pans. For each cookie, press about 1/2 teaspoon of mini chocolate chips on top as a decorative finishing touch.
- Chill to set: Refrigerate the cookies on the sheet pans for approximately 1 hour or until they are firm to the touch. Serve them straight from the fridge for the best chewy and crunchy texture experience.
Notes
- For smaller, candy-like bites, use a 1-tablespoon scoop instead of 2 tablespoons to portion the mixture.
- Ensure the mini chocolate chips are frozen before adding to maintain texture and prevent melting.
- Use a silicone baking mat or parchment paper for easy removal and clean-up.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
