No-Bake Avalanche Cookies Recipe
These Avalanche Cookies are an easy 4-ingredient no-bake treat made with creamy peanut butter, white almond bark, mini marshmallows, and crispy Rice Krispies. Inspired by Rocky Mountain Chocolate Factory’s Avalanche Bark, these sweet and crunchy cookies come together in just 5 minutes and are perfect for holidays, parties, or an everyday dessert.
Servings 16 cookies
Calories 71kcal
Ingredients
- 1 package of white almond bark 1 pound
- 1/2 cup peanut butter
- 1 cup mini marshmallows
- 2 cups Rice Krispies cereal
Instructions
- 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.
Notes
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
Serving: 1g | Calories: 71kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 60mg | Sugar: 3g