Avalanche Cookies are the perfect no-bake treat for anyone who loves the irresistible combination of crispy cereal, creamy peanut butter, gooey marshmallows, and white chocolate. These sweet, crunchy bites are quick to make and ideal for holidays, parties, or satisfying a sudden dessert craving. No oven required—just mix, chill, and enjoy!
Instructions:
Prepare the Base:
- In a large mixing bowl, combine the Rice Krispies cereal and mini marshmallows.
Set aside.
Melt and Mix:
- In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals,
stirring after each interval, until smooth. - Stir in the peanut butter and vanilla extract until fully combined and creamy
Combine:
- Pour the melted chocolate and peanut butter mixture over the Rice Krispies and
marshmallows. - Gently fold until everything is evenly coated.
Form the Cookies:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a spoon or small cookie scoop, drop dollops of the mixture onto the prepared
baking sheet to form cookie mounds.
Chill:
- Sprinkle the cookies with powdered sugar or desired toppings.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the cookies
are firm
Serve:
- Remove the cookies from the baking sheet and serve chilled or at room
temperature.
FAQs:
Can I substitute the Rice Krispies cereal?
Yes, you can use other crispy cereals like Corn Flakes or Cheerios for a slightly different texture and flavor.
How long do these cookies last?
Avalanche Cookies can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to a month.
Can I make these nut-free?
To make nut-free Avalanche Cookies, substitute sunflower seed butter or cookie butter for the peanut butter.
Can I use dark or milk chocolate instead of white chocolate?
Yes, but it will alter the traditional flavor. White chocolate gives the cookies their signature sweetness, but feel free to experiment!
