Created On:  |Updated: |By Kelsey|Leave a comment
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Avalanche cookies are rocky mountain cookies. A no-bake cookie that takes 5 minutes to mix up, and just 4 ingredients to make. An almond bark cookie that is loaded with sweetness.
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Avalanche cookiesare ano-bake cookiethat is loaded with creamy peanut butter, marshmallows, almond bark, and Rice Krispies. This is a Rocky Mountain Chocolate Factory’s Avalanche Bark cookie recipe. Simple ingredients with a big flavor that will be hard to resist eating more than one. This no bake avalanche cookies recipe is the perfect no bake treat for any day of the week.
The white chocolate mixture paired with the Rice Krispie cereal is my son’s favorite part. It offers a sweet and crunchy texture he just gobbles up. It is a fun recipe to make using almond bark, white chocolate chips, or even white candy coating. Serve as Christmas cookies, after school snack, or use for packing as a dessert for lunch or after dinner. This recipe is very popular around the holiday season.
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!
Table of contents
- Why you will love these Avalanche Cookies…
- Ingredients
- How to Make
- Storage
- Variations To Recipe
- Recipe FAQs
- More Cookie Recipes To Make
If you want a no-bake cookie recipe to make for a potluck dessert, weeknight treat, or summer cookout.
More easy no-bake desserts: Blueberry cream cheese pie, chocolate peanut butter lasagna, or peanut butter pie.
Why you will love these Avalanche Cookies…
- 4 ingredients are all it takes to make these cookies.
- 5 minutes to make a delicious treat that kids and adults will both love.
- A simple no bake cookie recipe that is perfect any time of year.
- This avalanche cookie recipe is great for parties or events when you want a simple dessert to display on a cookie tray.
- Let your child help make these crispy rice cereal and peanut butter mixture cookies. They will love stirring in a large bowl or dropping on the parchment paper lined baking sheet.
- You get the crunch of the rice krispies and then the smooth and sweet peanut butter and white chocolate flavor.
Ingredients
- Rice Krispies
- Mini Marshmallows
- White Almond Bark
- Peanut Butter
How to Make
The full recipe is in the printable recipe card at the bottom of the post. This is a visual walk through on how to make the cookies.
- Take a larger mixing bowl, pour your Rice Krispies and mini marshmallows into a bowl, and set aside.
- Then you will melt your almond bark in the microwave. Heat for 30-second increments stirring in between each heat cycle.
- Once the white is melted, stir in the peanut butter. Mix until the peanut butter is fully melted.
- Pour the chocolate mixture into the bowl and fold the marshmallows and cereal.
- Use a cookie scoop to scoop your cookies onto wax paper. Let the cookies set up and then serve and enjoy.
Storage
Room Temperature:For these no-bake rice krispies cookies you can store leftover cookies in an airtight container at room temperature. Just make sure the cookies are fully set up before you place them in the container.
Freezer:If you want to freeze these cookies, go right ahead. Just place it in a freezer bag or container and freeze it for 3-4 months. Then eat straight from the freezer or thaw on the counter for a few hours before serving. This is the ultimate easy treat to have in the freezer to pull out and snack on or serve up to unexpected guests.
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 of peanuts. Or opt for chunky peanut butter.
- Toss in some mini chocolate chips or milk chocolate chunks. You will stir the remaining chocolate chips in at the end when you mix in the cereal, otherwise, it will melt.
- Use nut butter to replace peanut butter. Nut butter like almond butter or sunflower butter can be used. Just know it will affect the texture just a bit. A cookie butter spread can be used as well. Just know if you have a peanut allergy you can swap ingredients to make it work.
- Swap the Rice Krispies cereal mixture with Cheerios or other cereal. It will still be a crispy cookie recipe depending on the cereal chosen.
- Candy melts can be used but just know the quality of chocolate will affect the flavor of the cookies.
Recipe FAQs
Common questions for no-bake cookies with marshmallows. A classic no-bake dessert.
Are Rice Krispies gluten-free?
Not all Rice Krispies are gluten-free. So if you want a gluten-free peanut butter avalanche recipe, make sure to read the labels on the cereal you buy.
Can I use regular-sized marshmallows for these no bake cookies?
If you want to use regular-sized marshmallows, I recommend cutting the marshmallows into 4 pieces. That way they mix well with the cereal and chocolate mixture.
Can you freeze avalanche cookies?
Go right ahead and freeze your cookies for up to 3-4 months. If you plan to stack your cookies, then place wax paper between the layers to prevent them from sticking together.
How long will white chocolate no-bake cookies last?
These cookies will last for around 5 days at room temperature. Or if you want you can place them in the refrigerator if you would prefer.
More Cookie Recipes To Make
- Cake Mix Cookies
- Chewy Chocolate Chip Cookies
- Butter Pecan Cookies
- Air Fryer Chocolate Chip Cookies
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Alsostay in touch with me through social mediaby following me onFacebook,Pinterest, or MyFacebook Group
Created by: Kelsey
No-Bake Avalanche Cookies Recipe
Course Desserts
Cuisine American
Servings 16 cookies
Avalanche cookies are rocky mountain cookies. A no-bake cookie that takes 5 minutes to mix up, and just 4 ingredients to make. An almond bark cookie that is loaded with sweetness.
Prep Time 1 minute min
Cook Time 5 minutes mins
Total Time 6 minutes mins
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: 1gCalories: 71kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 60mgSugar: 3g
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