Get the Recipe:
Avalanche Cookies
Whip up a batch of Avalanche Cookies in no time – no oven required, just pure, indulgent fun in every crunchy, chewy, marshmallowy bite!
Ingredients
- 2 cups (56 g) crisp rice cereal, such as Rice Krispies
- 1 cup (43 g) mini marshmallows
- 6 ounces (170 g) white chocolate, roughly chopped
- 1/2 cup (127 g) creamy peanut butter
- 1 teaspoon vanilla extract
- pinch salt
- optional garnishes: mini chocolate chips and sprinkles
Recommended Products
Instructions
- Line a baking sheet with parchment paper or waxed paper.
- In a large mixing bowl, stir together the cereal and marshmallows.
- Place the white chocolate and peanut butter in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments until the chocolate melts when stirred. Add the vanilla and salt, and stir until smooth.
- Pour the white chocolate mixture over the cereal mixture, and stir until evenly coated.
- Drop the mixture by 2-tablespoon portions (A #30 cookie scoop works well.) onto the lined baking sheet. If you like, add sprinkles and/or mini chocolate chips to the top of each cookie.
- Place the pan in the refrigerator, and chill until the cookies are set (about 30 minutes).
Notes
- Store in an airtight container in the refrigerator up to a week, although best within the first few days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
