These EASY no bake avalanche cookies are the perfect mix of creamy and crunchy.
EASY no bake avalanche cookies
Only four ingredients, these avalanche cookies are so easy to make but so delicious!
Creamy white chocolate, soft marshmallows, smooth peanut butter, and crunchy Rice Krispies are all you need. Top with chocolate chips, if you like, for an extra treat.
If you love these, check out these vintage no bake cookies with chocolate, oats, and peanut butter.
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no bake avalanche cookies recipe
YOU WILL NEED:
This recipe requires 2 cups of the classic Rice Krispies cereal. You may also use store-brand.
Because the marshmallows don’t melt (or only partially melt), it’s best to use the mini size of marshmallows, 1 cup. I suggest the Jet-Puffed brand.
Different brands of marshmallows have different weights. You can make sure you’re using the right amount by referring to our marshmallow conversion guide.
You’ll need 1/2 cup of peanut butter.
I highly recommend using a peanut butter that does not need to be stirred, and peanut butter that has salt added. Here, I used Skippy brand.
WHITE CHOCOLATE or CANDY COATING
Melt 1 pound of either white chocolate OR vanilla candy coating/almond bark.
I personally prefer using the candy coating in this recipe (and not just because it’s available at the Target near my house).
Candy coating is less troublesome to melt, and it’s important to have smooth, melted candy as the base of the cookies.
MINI CHOCOLATE CHIPS
These are optional, but if you like, sprinkle 1/4 cup of mini semi-sweet chocolate chips over the cookies.
I like to add chocolate chips to half of the recipe.
Tools you’ll need
how to make avalanche cookies
step one: prepare
Place the Rice Krispies and marshmallows in a large bowl and set aside.
Line two baking trays with parchment paper.
step two: melt the chocolate
Place the white chocolate or vanilla candy coating in a large, microwave-safe bowl. If the candy comes in a block, cut into pieces.
Microwave for 1 minute at 50 percent power and stir.
If needed, continue to microwave at 30 second intervals, but stir well to use the residual heat to melt the chocolate or candy. You should NOT fully melt the candy in the microwave.
You do not want to overheat the chocolate.
Stir in the peanut butter.
Place a heat-safe bowl over a saucepan of simmering water, making sure the water isn’t touching the bottom of the bowl.
Add the chocolate or candy. Let melt, stirring frequently.
When the candy is 75% melted, remove from heat and stir well to use the residual heat to fully melt the chocolate or candy.
Stir in the peanut butter.
step three: mix it all together
Let the chocolate or candy cool for a minute or two to avoid melting the marshmallows.
Pour the melted chocolate mixture over the cereal and marshmallows and combine well with a spatula.
step four: scoop it!
Use a scoop (with about 2 tablespoons of the mixture) to add the cookies to the baking trays.
If desired, sprinkle chocolate chips on top.
Let set very well, at least an hour. May be refrigerated to speed up the firming.
Makes 24 cookies.
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