Although they’re named after a natural disaster, the only danger that comes with Avalanche Cookies is that they’re so delicious, it’s hard to stop eating them!
The jokesters in my house love to shout “AVALANCHE” every time they see that I’ve made a batch of irresistibly delicious avalanche cookies. Yes, that’s what climbers and skiers yell as a warning when they see a huge mass of snow and other debris beginning to move rapidly down a mountain. In my house, it’s a warning to grab as many cookies as you can, as quickly as you can, before they disappear.
Oh, how much do we love a no-bake dessert? Very much! Especially when it’s this super simple recipe that yields such a delicious treat. We melt white chocolate with creamy peanut butter, add Rice Krispies and mini marshmallows, and then sprinkle mini chocolate chips on top. No muss, no fuss, no oven! Just a bit of time to firm up in the fridge, and avalanche cookies will be ready to be devoured.
With five familiar ingredients and three simple steps, you can have a platter of avalanche cookies in no time! The combination of ingredients yields the most amazing flavor: who doesn’t love chocolate, peanut butter, and vanilla-based marshmallow all mixed up together? And that texture! Rice Krispies bring their signature snap, crackle, and pop, adding a delightful crispy chew to the cookie’s smooth and creamy components. And the mini chocolate chips on top bring their best fudgy bite. Get ready for an avalanche of flavor in these scrumptious cookies.
Variations on avalanche cookies
Avalanche cookies are a very close version of the Rocky Mountain Chocolate Factory’s avalanche bark, which they debuted in the early 1980s. Their creation is made with the same exact ingredients as our recipe here, but the mixture is pressed onto a sheet pan and, once cooled, broken into pieces. If you prefer a more bar-like treat, pat the mixture into a baking pan, one with more depth than a cookie sheet, and then, when it’s set, cut it into bars. You can also add more Rice Krispies if you want a crunchier version or more marshmallows if you are going for something chewier.
How do I store leftovers?
Avalanche cookies can be stored in an airtight container at room temperature for up to 4 days or for up to a week in the refrigerator. You can also freeze them in the airtight container for 4-5 months (thaw at room temperature before serving). It’s best to store the cookies in a single layer, but if that’s not possible, be sure to place parchment paper between the layers to prevent the cookies from sticking.
Serving suggestions
If you’re entertaining in the summer and don’t want to turn your oven on but do want to serve an impressive dessert buffet, make an array of no-bake desserts, starting with avalanche cookies. Some of the things I like to make that provide great company to these cookies are Cheesecake-Stuffed Strawberries, No-Bake Key Lime Pie, and this surprisingly easy Cookies And Cream Icebox Cake. And don’t forget about the drinks! All of these yummy sweets are great with Vanilla-Berry Lemonade, Refreshing Mint-Lime Iced Tea Cooler, and for the grown-ups in your group, these tart and sweet Mango Margaritas.
Avalanche Cookies
Ingredients
- 16 ounces white chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/4 cups mini marshmallows
- 1/3 cup mini chocolate chips
Instructions
- In a microwave-safe bowl, combine white chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth.
- In a large bowl, combine Rice Krispies cereal and mini marshmallows. Pour the melted mixture over the cereal and stir until everything is evenly coated.
- Drop tablespoon-sized portions onto a baking sheet lined with parchment paper and sprinkle mini chocolate chips on top. Place the cookies in the refrigerator until firm, about 45 minutes.
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