Avalanche cookies are a no bake cookie that is loaded with peanut butter, marshmallows, almond bark, and Rice Krispies. This is a Rocky Mountain Chocolate Factory’s Avalanche Bark cookie recipe.
Table of contents
Almond bark cookies or rocky mountain cookies are literally so easy to make. You can whip these up in 5 minutes and all you need is 4 ingredients!
If you want a no bake cookie recipe to make for a potluck dessert, weeknight treat, or summer cookout.
Why you will love these Avalanche Cookies…
- 4 ingredients
- 5 minutes to make
- no bake cookie
- great for parties or events
- kid friendly
- crunchy and sweet
- Rice Krispies
- Mini Marshmallows
- White Almond Bark
- Peanut Butter
How to Make
Step 1: Take a larger bowl, and pour your Rice Krispies and mini marshmallows into a bowl and set aside.
Step 2: Then you will melt your almond bark in the microwave. Heat for 30 second increments stirring in between each heat cycle.
Step 3: Once the white is melted, stir in the peanut butter. Mix until the peanut butter is fully melted.
Step 4: Pour the chocolate mixture into the bowl and fold the marshmallows and cereal.
Step 5: Use a cookie scoop to scoop your cookies onto wax paper. Let the cookies set up and then serve and enjoy.
For these no bake rice krispies cookies you can store them in an airtight container at room temperature. Just make sure the cookies are fully set up before you place them in the container.
If you want to freeze these cookies, go right ahead. Just place in a freezer bag or container and freeze for 3-4 months.
Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. A great printable to keep handy for when you need to convert a recipe.
Variations To Recipe
- Avalanche cookies with peanuts are great, just add in 1/3 cup peanuts.
- Toss in some mini chocolate chips.
- Use nut butter to replace peanut butter.
- Swap Rice Krispies with Cheerios or other cereal.
Common questions for no bake cookies with marshmallows. A classic no bake dessert.
More Cookie Recipes To Make
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- 1 package of white almond bark (1 pound)
- 1/2 cup peanut butter
- 1 cup mini marshmallows
- 2 cups Rice Krispies cereal
- Add your Rice Krispies and mini marshmallows into a bowl and set aside.
- Then take your almond bark and place it in the microwave and heat for 30-second increments. Stir in between each heat cycle.
- Once the almond bark is fully melted stir in the peanut butter, and mix until it combined.
- Pour in the Rice Krispies mixture, and fold until mixed. Then use a cookie scoop and make 16 cookies and place on wax paper.
- Allow the avalanche cookies to set up, then enjoy.
You can add in 1/3 cup peanuts into the mixture for crunch.
Sprinkle on some mini chocolate chips for a sweet twist.
If you need to swap out the peanut butter, you can reach for nut butter or cookie butter. Just adjust the measurement if you have really wet nut butter you are replacing peanut butter with.
Make sure to use gluten-free cereal if you need this to be a gluten-free dessert.
You can use the chocolate almond bark instead of the white chocolate.
Or use chocolate chips with 1 tablespoon shortening to replace the almond bark.
These avalanche cookies can be stored at room temperature for up to 5 days.
If you want to freeze the no-bake avalanche cookies place in a freezer container and freeze for 3-4 months.
You can swap and use a different cereal if you would like. Cheerios, cornflakes, etc would be a tasty swap.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 60mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 2g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.