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

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
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 18
Calories 193kcal
Author Sara Welch


  • 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


  • 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.


Recipe adapted from Slow Roasted Italian.


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