Description
No Bake Avalanche Cookies are a delightful, easy-to-make treat combining crispy rice cereal, mini marshmallows, and creamy peanut butter all coated in smooth white chocolate. These no-bake cookies are perfect for a quick dessert or snack, requiring minimal prep and zero baking time. Optionally topped with mini chocolate chips for an extra touch of sweetness, they are a fun and crunchy treat loved by kids and adults alike.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups Crispy Rice cereal
- 1 cup mini marshmallows
- 1/4 cup mini chocolate chips (optional, to sprinkle on top)
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1 lb white chocolate
Instructions
- Prepare Baking Sheets: Line 2 baking sheets with parchment paper and set aside to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the crispy rice cereal and mini marshmallows thoroughly and set the bowl aside.
- Melt Chocolate and Peanut Butter: Using a double boiler, melt the white chocolate and creamy peanut butter together slowly for a smooth consistency. Alternatively, melt them in a microwave in short bursts, stirring frequently to avoid burning.
- Combine Ingredients: Pour the melted white chocolate and peanut butter mixture over the cereal and marshmallow mixture. Stir carefully until all the dry ingredients are completely coated with the chocolate mixture.
- Portion Cookies: Using a tablespoon, drop dollops of the coated mixture onto the prepared baking sheets, spacing them evenly apart.
- Optional Topping: Sprinkle mini chocolate chips on top of each portion if desired to add extra texture and flavor.
- Set Cookies: Place the baking sheets with the cookie drops into the refrigerator. Chill until the white chocolate is fully set and the cookies are firm, about 30-60 minutes.
Notes
- Use a double boiler for melting white chocolate to ensure a smooth, burn-free texture.
- If you don’t have a double boiler, melting white chocolate and peanut butter in the microwave in 20-second intervals, stirring in between, works well.
- To make these cookies vegan or dairy-free, substitute white chocolate with a vegan white chocolate alternative and use a nut butter of choice.
- Store cookies in the refrigerator to keep them firm, especially in warm environments.
- You can customize the toppings by adding nuts, dried fruit, or different types of chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
