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Easy No-Bake Peanut Butter Avalanche Cookies

Close-up stack of gooey avalanche cookies squares showing crispy cereal, peanut butter coating, and marshmallows.
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Make these irresistible Avalanche Cookies for a quick, crowd-pleasing no-bake treat perfect for gifting or sharing. These simple peanut butter treats come together fast.

Ingredients

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  • 1 cup creamy peanut butter
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) bag mini marshmallows
  • 6 cups crispy rice cereal (Rice Krispies)
  • 1 (12 ounce) package white chocolate or white almond bark, broken into pieces
  • 1 cup semi-sweet chocolate chips (optional, for drizzling or mixing)

Instructions

  1. Line two large baking sheets with parchment paper. Set aside.
  2. In a large microwave-safe bowl, combine the peanut butter and softened butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted. This usually takes about 60 to 90 seconds total.
  3. Stir the vanilla extract into the melted peanut butter mixture.
  4. Add the mini marshmallows and crispy rice cereal to the bowl. Fold gently until all the cereal and marshmallows are evenly coated with the peanut butter mixture. Do not overmix.
  5. If using chocolate chips for an extra layer of flavor, stir in half a cup now.
  6. Drop rounded tablespoons of the mixture onto the prepared baking sheets, forming mounds that resemble cookies.
  7. Place the white chocolate or almond bark pieces in a separate microwave-safe bowl. Microwave in 30-second intervals, stirring until completely smooth.
  8. Drizzle the melted white chocolate over the tops of the formed cookies. If you reserved chocolate chips, you can melt those separately and drizzle them over the white chocolate for contrast.
  9. Let the cookies set completely at room temperature for about 1 hour, or place them in the refrigerator for 20 minutes to speed up the setting process.
  10. Store these easy dessert recipes in an airtight container.

Notes

  • For a true Avalanche Bark, press the entire mixture into a parchment-lined 9×13 inch pan instead of dropping individual cookies. Drizzle with white chocolate and let set before cutting into squares.
  • If you want a fudgier cookie, substitute half of the white chocolate coating with milk or semi-sweet chocolate.
  • You can substitute the crispy rice cereal with other crunchy additions like chow mein noodles or crushed pretzels for a different texture.

Nutrition

Find it online: https://blissbatter.com/easy-no-bake-avalanche-cookies-recipe/