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
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.
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!
