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No bake cookies are some of my favorites to make, and this No Bake Avalanche Cookies recipe is such a delicious treat filled with a white chocolate peanut butter mixture to coat the tasty rice crispy treat cereal, mini marshmallows, and chocolate chips,Â
You might also know this no bake dessert recipe as rocky mountain chocolate factory cookies, just another name for this no-bake treat. It’s still delicious and super easy to make with simple ingredients.
No bake desserts are also some of my favorites to put on a cookie tray to serve during the holiday season and make for easy sweet treats to give as gifts.
Ingredients for No Bake Avalanche Cookies:
- Chocolate: to get the best chocolate coating you will need to use white chocolate bark for the coating and mini chocolate chips to mix with the chewy marshmallows
- Peanut butter: for the best texture use creamy peanut butter you already have in the pantry
- Cereal: for the tasty crunch you will need to have crispy rice cereal (Rice Krispies is my favorite)
- Marshmallows: mini marshmallows work the best in these delicious cookies
How to make No Bake Avalanche Cookies:
Line a large baking sheet pan with parchment paper or wax paper.
Place the white chocolate bark in a large microwave safe bowl, microwave for one minute at a time stirring after every time until melted.
Stir in the peanut butter to the melted white chocolate until combined.
Stir in the rice krispie cereal, soft marshmallows, and 1/2 cup of miniature chocolate chips.
Place 2 tablespoon scoops of this mixture on your sheet pan side-by-side.
Sprinkle the top with the remaining chocolate chips.
Chill for 30 minutes or until the cookies have set.
How to store the leftovers from the avalanche cookie recipe:
Counter: You can store these no bake cookies in an airtight container or ziplock bag on the counter for 3-4 days or keep them cold in the fridge for up to 7 days.
Tips and tricks for making these Christmas cookies:
Type of chocolate to use for avalanche bark:
You have a few options for this. You will want to ensure you can melt the chocolate down well enough to combine it with the peanut butter. I like to use white chocolate bark or white almond bark, but you could also use white chocolate chips or candy melts as well.
More add-ins:
- Peanuts
- Slivered almonds
- M&M’s
- Extra chocolate chips
Peanut butter to use:
I really enjoy using creamy peanut butter when making this recipe, however, you could use natural peanut butter or chunky peanut butter and it will add another level of crunch to the final product.
Another alternative would be to use almond butter in place of the peanut butter.
More dessert recipes:
No Bake Avalanche Cookies
Equipment
Ingredients
- 16 oz white chocolate bark
- 3/4 cup creamy peanut butter
- 2 cups rice crispy cereal
- 1 1/2 cups mini marshmallows
- 1 cup mini chocolate chips
Instructions
- Line a large sheet pan with parchment paper or wax paper.
- Place the white chocolate bark in a large microwave safe bowl microwave for one minute at a time stirring after every time until melted.
- Stir in the peanut butter until combined.
- Stir in the rice crispy, marshmallows, and 1/2 cup of the chocolate chips.
- Place 2 tablespoon scoops of this mixture on your sheet pan side-by-side.
- Sprinkle the top with the remaining chocolate chips.
- Chill for 30 minutes or until the cookies have set.
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
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