No Bake Avalanche Cookies Recipe

Introduction

No Bake Avalanche Cookies are a quick and delicious treat perfect for when you want something sweet without turning on the oven. These clusters combine crispy rice cereal, mini marshmallows, white chocolate, and peanut butter for a delightful mix of textures and flavors.

Ingredients

• 2 cups crispy rice cereal
• 1/2 cup mini marshmallows
• 1 lb white chocolate chips
• 1/2 cup peanut butter

Instructions

1. Step 1: Line 2 cookie sheets with wax paper or parchment paper to prepare for shaping the cookies.
2. Step 2: In a large bowl, toss the crispy rice cereal and mini marshmallows together until well combined.
3. Step 3: Place the peanut butter and white chocolate chips in a large heat-proof bowl.
4. Step 4: Microwave the mixture on medium power for 45 seconds. Remove and stir well.
5. Step 5: Repeat microwaving and stirring until the white chocolate is almost melted, then stir until smooth.
6. Step 6: Pour the melted white chocolate and peanut butter mixture over the cereal and marshmallows, stirring to coat everything evenly.
7. Step 7: Drop tablespoon-sized clusters onto the lined cookie sheets.
8. Step 8: Chill the cookies in the refrigerator until the chocolate is set, about 30 to 60 minutes.

Tips & Variations

• Use creamy peanut butter for a smoother texture, or swap for almond butter or sunflower seed butter to cater to different tastes or allergies.
• Add a handful of chopped nuts or dried fruit to the cereal mixture for extra crunch and flavor.
• If you prefer, melt the chocolate and peanut butter together on the stove over low heat instead of microwaving to avoid scorching.

Storage

Store the cookies in an airtight container either in the fridge or at room temperature. They will keep well for up to one week. If refrigerated, allow them to sit at room temperature for a few minutes before eating to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute milk or dark chocolate chips if you prefer a different chocolate flavor. Just be aware it may change the sweetness and texture slightly.

Can these cookies be frozen?

Yes, you can freeze the cookies in an airtight container for up to 3 months. Thaw them in the fridge or at room temperature before serving.

No Bake Avalanche Cookies Recipe

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No Bake Avalanche Cookies are a delightful, easy-to-make treat combining crispy rice cereal, mini marshmallows, creamy peanut butter, and rich white chocolate. These clusters require no baking and set quickly in the fridge, making them perfect for a quick, sweet snack or dessert that combines crunchy and gooey textures with a luscious white chocolate flavor.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups crispy rice cereal
• 1/2 cup mini marshmallows

Wet Ingredients

• 1 lb white chocolate chips
• 1/2 cup peanut butter

Instructions

1. Prepare baking sheets: Line 2 cookie sheets with wax paper or parchment paper to prevent sticking and make cleanup easy.
2. Combine cereal and marshmallows: In a large bowl, toss together the crispy rice cereal and mini marshmallows to evenly distribute the marshmallows throughout.
3. Heat white chocolate and peanut butter: Place the white chocolate chips and peanut butter into a large heatproof bowl. Microwave on medium power (between 6-8 if your microwave settings go to 10) for 45 seconds. Stir thoroughly.
4. Repeat heating and stirring: Continue microwaving in 15-20 second intervals and stirring until the white chocolate is almost melted. Then stir until fully smooth and combined with the peanut butter.
5. Combine with cereal mix: Pour the melted chocolate and peanut butter mixture over the cereal and marshmallows. Stir well to ensure every piece is evenly coated.
6. Form cookie clusters: Drop tablespoon-sized clusters of the mixture onto the lined cookie sheets, spacing them slightly apart.
7. Chill to set: Place the cookie sheets in the refrigerator for 30-60 minutes until the chocolate is fully set and firm.
8. Store: After setting, transfer the cookies to an airtight container and store either in the fridge or at room temperature for up to one week.

Notes

• These cookies do not require baking, making them perfect for quick preparation.
• Use a microwave-safe bowl to melt the chocolate and peanut butter.
• You can substitute peanut butter with any nut or seed butter if preferred.
• If white chocolate chips aren’t available, finely chop a white chocolate bar for melting.
• For extra crunch, consider adding chopped nuts or seeds into the mixture.
• Store the cookies in an airtight container to maintain freshness and texture.

Keywords: no bake cookies, avalanche cookies, white chocolate cookies, peanut butter cookies, crispy rice cereal treats, easy no bake dessert