A close up of an avalanche cookie with a bite taken out of it.
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Avalanche Cookies

These no bake avalanche cookies are loaded with peanut butter, chocolate and marshmallows. Best of all, they take just minutes to make, this is a must try recipe!
Course Dessert
Cuisine American
Keyword avalanche cookies, no bake cookies
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 18
Calories 193kcal
Author Sara Welch

Ingredients

  • 16 ounces white almond bark also known as white candy coating or candy melts
  • 3/4 cup creamy peanut butter
  • 2 cups rice krispies cereal
  • 1 1/2 cups miniature marshmallows
  • 1 cup miniature chocolate chips divided use

Instructions

  • Place 1/2 cup of the miniature chocolate chips in the freezer.
  • Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
  • Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
  • Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
  • Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
  • Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you'll need to work quickly before the cookies harden!
  • Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.

Notes

Recipe adapted from Slow Roasted Italian.

Nutrition

Calories: 193kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 73mg | Sugar: 16g | Vitamin A: 230IU | Vitamin C: 2.1mg | Calcium: 16mg | Iron: 1.3mg