I absolutely love this Avalanche Cookies Recipe because it’s one of those wonderfully simple treats that come together so fast but still feel like a special indulgence. When I first tried this recipe, I was amazed at how the crunchy rice krispies, gooey marshmallows, and creamy peanut butter blended perfectly under the smooth, melty white almond bark. You’ll find that these cookies are a perfect snack for busy afternoons or last-minute party cravings.
One of the best parts about the Avalanche Cookies Recipe is how versatile it is—great for kids to help make, and honestly, my whole family goes crazy for these. Whether it’s a casual cookie plate for friends or a sweet finish after dinner, you’re going to appreciate how easy it is to whip up a batch with minimal ingredients but maximum flavor. Trust me, these cookies will be your new go-to for fast, no-bake deliciousness.
Why You’ll Love This Recipe
- No-Bake Convenience: You don’t need the oven, making it a quick fix anytime.
- Perfect Texture: Crunchy, chewy, and creamy all in one bite thanks to peanut butter and marshmallows.
- Kid-Friendly Fun: The mix-and-drop process is great for getting kids involved in the kitchen.
- Customizable: You can easily swap ingredients or add extras like nuts or dried fruit to make it your own.
Ingredients You’ll Need
Each ingredient in this Avalanche Cookies Recipe plays a key role to achieve the perfect balance of flavors and textures. Choosing quality peanut butter and fresh marshmallows really makes a huge difference, so I always keep those essentials stocked in my pantry.
- White almond bark: This gives the cookies a smooth, sweet coating; if you can’t find it, white candy melts are a great substitute.
- Creamy peanut butter: Use classic Skippy or Jif for that rich, creamy texture—natural peanut butter tends to be too oily.
- Rice krispies cereal: Adds the signature crunchy texture we all love in these cookies.
- Miniature marshmallows: They get all melty to add chewiness and gooey goodness.
- Miniature chocolate chips: Divided use allows some to freeze, adding a pleasant surprise of melted chips inside.
Variations
I love how flexible the Avalanche Cookies Recipe is, so I often tweak it to suit our mood or the occasion. Whether adding a little crunch or cutting down on sugar, you’ll enjoy experimenting with these easy variations.
- Add nuts: Toss in chopped peanuts or almonds if you want some extra crunch and a salty contrast — my family really goes nuts for this twist!
- Try different coatings: Use dark or milk chocolate melts instead of white almond bark for a richer flavor.
- Make it gluten-free: The recipe is already naturally gluten-free; just be sure to check your rice cereal brand to be certain.
- Seasonal flair: Add festive sprinkles or mini candy canes crushed up for holidays—super fun and easy to personalize.
How to Make Avalanche Cookies Recipe
Step 1: Freeze Those Chocolate Chips
Start by placing half a cup of miniature chocolate chips in the freezer. This little trick keeps them from melting immediately when you stir them in later, giving your Avalanche Cookies that wonderful little bursts of chocolate that don’t all blend into the white almond bark.
Step 2: Melt Almond Bark and Mix in Peanut Butter
Break your white almond bark into chunks and microwave in 45-second intervals, stirring between, until smooth and melted. Then, stir in the creamy peanut butter until it’s completely combined—this is where your base flavor comes to life. Be patient and make sure the mix looks silky without lumps.
Step 3: Stir in Rice Krispies and Cool Slightly
Pour in your rice krispies and gently stir until every flake is coated with the luscious peanut butter mixture. This helps create that signature crunchy, crispy texture. Let the mixture cool until it’s just lukewarm before adding the marshmallows to prevent them from melting too fast.
Step 4: Fold in Marshmallows and Frozen Chocolate Chips
Now add your miniature marshmallows and frozen chocolate chips and fold everything together quickly but gently. The marshmallows soften without completely melting, giving the cookies that irresistible chewy texture that makes this Avalanche Cookies Recipe stand out.
Step 5: Drop, Sprinkle, and Cool
Drop spoonfuls—about 2 tablespoons each—onto parchment paper. Once the cookies are all spaced out, sprinkle the remaining chocolate chips on top because they add a lovely finish and contrast against the white coating. Don’t wait too long before sprinkling, as the almond bark starts to harden quickly. Let the cookies cool fully until firm before serving.
Pro Tips for Making Avalanche Cookies Recipe
- Freeze the Chocolate Chips: Freezing the chocolate chips before folding them in ensures they maintain their shape and texture instead of melting into the coating.
- Stir Slowly: When mixing in the cereal and marshmallows, fold gently to avoid crushing the marshmallows and keeping the cereal crispy.
- Work Quickly: The mixture hardens fast, so have your parchment paper ready and work fast when dropping cookies and sprinkling chips.
- Choose Your Peanut Butter Wisely: Using creamy peanut butter without oil separation helps prevent the cookies from becoming greasy or crumbly.
How to Serve Avalanche Cookies Recipe
Garnishes
I usually keep it simple with a few extra chocolate chips or a light dusting of powdered sugar for a snowy effect that fits the “avalanche” theme. Sometimes, I’ll toss on a sprinkle of crushed nuts or even a tiny drizzle of melted dark chocolate for a fancy touch—these little extras make the cookies look as good as they taste.
Side Dishes
I often serve these Avalanche Cookies alongside a tall glass of cold milk or a mug of hot cocoa, especially in colder months. They also pair wonderfully with fresh fruit like strawberries or a light yogurt dip, balancing the sweetness with a refreshing note.
Creative Ways to Present
For parties, I like arranging the Avalanche Cookies on a festive platter with mini marshmallows and chocolate chips scattered around for decoration. Wrapping them in clear treat bags tied with a ribbon makes a cute, edible gift everyone loves. You can even stack them into little cookie towers for a fun dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftover Avalanche Cookies in an airtight container at room temperature for up to three days. They stay wonderfully fresh and keep that perfect balance of chewy and crunchy without drying out, which is a blessing when you want to grab a quick snack later.
Freezing
While I haven’t frozen the finished cookies themselves, I have frozen leftover chocolate chips to preserve freshness for next time. If you want to freeze the cookies, wrap each in plastic wrap and place them in a sealed container or bag for up to a month. Just thaw at room temperature before enjoying.
Reheating
Because these cookies don’t contain raw flour and are no-bake, reheating isn’t necessary. But if you prefer a softer texture, you can warm them for a few seconds in the microwave—just be careful not to overdo it or the chocolate coating might melt completely.
FAQs
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What is white almond bark, and can I substitute it?
White almond bark is a candy coating product that looks and tastes similar to white chocolate but is formulated for easy melting and setting. If you don’t have almond bark, white candy melts work perfectly. Avoid using actual white chocolate bars as they don’t melt as smoothly for this recipe.
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Can I use natural peanut butter in this Avalanche Cookies Recipe?
Natural peanut butter generally isn’t recommended because it’s oilier and thinner, which can cause the cookies to be greasy or fail to set properly. I suggest sticking to creamy, processed peanut butters like Skippy or Jif for the best texture and flavor.
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How long do Avalanche Cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about 3 days. After that, the texture might start to change as marshmallows and coating settle.
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Can kids help make Avalanche Cookies?
Absolutely! Mixing the ingredients and dropping the batter onto parchment paper is easy and fun for kids. Just supervise the melting stage since it involves hot ingredients.
Final Thoughts
I truly enjoy making this Avalanche Cookies Recipe because it reminds me of simple pleasures—quick, homemade treats that satisfy cravings without fuss. Sharing these cookies with family and friends always brings smiles, and I’m confident you’ll love how easy and delicious they are. Next time you want a fast, fun project in the kitchen, give this recipe a try—you might just discover your new favorite no-bake cookie!
Print
Avalanche Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Avalanche Cookies are a quick and easy no-bake treat featuring a delightful mix of white almond bark, creamy peanut butter, crispy rice krispies, gooey miniature marshmallows, and chocolate chips. These cookies set quickly and make for a perfect sweet snack or dessert without the need for oven baking.
Ingredients
Base Ingredients
- 16 ounces white almond bark (also known as white candy coating or candy melts)
- 3/4 cup creamy peanut butter
Mix-ins
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips, divided use
Instructions
- Freeze Chocolate Chips: Place 1/2 cup of the miniature chocolate chips in the freezer. This will help them remain firm and provide a nice texture contrast when mixed in later.
- Melt Almond Bark: Break the almond bark into smaller pieces and place them in a large microwave-safe bowl. Microwave in 45-second increments, stirring between each, until the almond bark is completely melted and smooth.
- Combine with Peanut Butter: Remove the melted almond bark from the microwave and stir in the creamy peanut butter thoroughly until fully combined into a smooth mixture.
- Add Rice Krispies: Gently stir the rice krispies cereal into the almond bark and peanut butter mixture until every bit is coated with the creamy blend. Let this mixture cool until it reaches lukewarm temperature to prevent melting the marshmallows in the next step.
- Mix in Marshmallows and Chocolate: Add the miniature marshmallows to the lukewarm mixture and stir well to coat them. Then add the frozen chocolate chips from the freezer and mix gently until evenly distributed.
- Form Cookies: Using a spoon, drop about 2 tablespoons sized mounds of the mixture onto a sheet of parchment paper. Continue this process until all mixture is used.
- Top with Remaining Chocolate Chips: Quickly sprinkle the remaining 1/2 cup of miniature chocolate chips over the top of the cookies before they harden, pressing lightly if needed.
- Cool and Serve: Let the cookies cool completely until firm to the touch. Serve once set. Store any leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- Almond bark is a candy product similar to white chocolate, commonly found in the baking aisle near chocolate chips. If unavailable, substitute with white candy melts such as Ghirardelli brand.
- Use creamy peanut butter like Skippy or Jif for best results; natural peanut butter is too oily and affects texture adversely.
- Work quickly when shaping and topping the cookies as the mixture starts to harden fast.
- These cookies are no-bake, making them an ideal quick dessert option without heating your oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
