Description
These 5-ingredient No-Bake Avalanche Cookies mimic the famous Rocky Mountain Chocolate Factory treat. A creamy white chocolate and peanut butter crunch ready in 15 minutes.
Ingredients
- 16 oz white chocolate melting wafers or vanilla almond bark (chopped)
- ¾ cup creamy peanut butter
- 3 cups Rice Krispies cereal (crisp rice cereal)
- 1½ cups mini marshmallows
- ½ cup mini semi-sweet chocolate chips (divided: ¼ cup for mixing, ¼ cup for topping)
Instructions
- Line two large baking sheets with parchment paper or wax paper and set them aside.
- Microwave the white chocolate melting wafers and creamy peanut butter in 30-second intervals, stirring well after each burst, until completely smooth and melted.
- Let the melted mixture cool for 2–3 minutes.
- Gently stir in the Rice Krispies cereal until fully coated in the peanut butter mixture.
- Fold in the mini marshmallows and ¼ cup of the chilled mini chocolate chips just until combined.
- Use a large cookie scoop or two spoons to drop generous mounds (about 2 tablespoons each) onto the prepared baking sheets.
- Immediately sprinkle the remaining ¼ cup of mini chocolate chips on top of the wet cookies before they set.
- Let the cookies stand at room temperature for 30–60 minutes until firm, or place them in the refrigerator for 15 minutes to set faster.
Notes
- Use melting wafers or almond bark instead of premium white chocolate chips for smoother melting.
- Chilling the mini chocolate chips before mixing helps maintain the speckled look.
- Do not skip the brief cooling step before adding marshmallows; this prevents them from melting completely.
- If your kitchen is warm, store cookies in the refrigerator to maintain firmness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American