These easy no-bake avalanche cookies are crispy, crunchy, a little gooey, and filled with peanut butter and white chocolate. They’re made with only 4 ingredients and are seriously addictive.
No Bake Avalanche Cookies
If you’ve never tried avalanche cookies – then today’s the day. They’re salty, sweet, crunchy, chewy & even a little gooey. The salty sweet flavor comes from peanut butter and white chocolate. Then they’re filled with marshmallows and Rice Krispies for a delicious texture that’s all kinds of satisfying.
Plus – there’s only 4 ingredients. AND you can make the “batter” in the microwave. AND they’re no bake.
Perfection.
We start by melting together white chocolate and peanut butter. I used white chocolate chips, but vanilla almond bark or any kind of white baking chocolate will work too. You want the chocolate to melt slowly so that it’s smooth and creamy. If the heat is too high the chocolate will bake instead of melt and becomes grainy in texture – which definitely isn’t what we want.
- Place the white chocolate and peanut butter in a large heatproof bowl.
- Microwave on medium power for 45-seconds.
- Remove from the microwave and stir.
- Repeat the process until the chocolate is almost melted, then stir until smooth.
You can also melt the chocolate and peanut butter together using a double boiler. Just make sure that the bottom of your glass bowl doesn’t touch the water in the bottom saucepan.
Then we stir the deliciously creamy peanut butter white chocolate mixture into the cereal and mini marshmallows. The mixture won’t be hot enough to fully melt the marshmallows, so you have bites of marshmallows in each avalanche.
Then drop clusters onto a lined cookie sheet, and pop them in the fridge to harden. I like to use a cookie scoop to make the process a little easier, or a tablespoon works well too.
Now for a couple questions:
- Can I use crunchy peanut butter to make avalanche cookies? You bet!
- I don’t like white chocolate. Can I use milk chocolate or semi-sweet chocolate instead? Absolutely. They just will be less “avalanche” looking since they won’t be white in color.
- Can I use other kinds of cereal? Absolutely. I’ve used plain Cheerios and Special K before and both worked perfectly.
- Should I store these in the fridge? Depends on how warm your kitchen is. I typically store avalanche cookies in the fridge to avoid melting.
If you love these no-bake avalanche cookies – be sure to try these other no-bake cookies & treats:
- No Bake Peanut Butter Oatmeal Cookies
- Haystack Cookies
- Rocky Road Bars
- Confetti Squares
- Peanut Butter Rice Krispie Treats
No Bake Avalanche Cookies
Ingredients
- 2 cups crispy rice cereal
- ½ cup mini marshmallows
- 1 lb white chocolate chips
- ½ cup peanut butter
Instructions
- Line 2 cookie sheets with wax paper or parchment paper.
- Toss the cereal & mini marshmallows together in a large bowl.
- Add the peanut butter and white chocolate chips to a large heat proof bowl.
- Microwave for 45 seconds on medium power (between 6-8 if your microwave has goes up to 10 for power settings). Remove from the microwave & stir.
- Repeat the process until the white chocolate is almost melted. Then remove from the microwave and stir until smooth.
- Pour the melted white chocolate and peanut butter mixture into the bowl with the cereal and marshmallows. Stir to evenly coat everything.
- Drop tablespoon-sized clusters onto the lined cookie sheets.
- Place in the fridge until the chocolate is set - about 30-60 minutes. Then store in an airtight container in the fridge or at room temperature.
I made these Avalanche cookies today, the amount of Rice Krispies is nowhere near enough to get the right consistency. I added more until I could scoop them to stay firm on the tray. I also added more marshmallows. They set up really well very quickly in the fridge. Very tasty will definitely make again.
Can you get away with just 12 oz of white choc chips rather than one pound?
I would reduce the peanut butter to 1/3 cup then, otherwise, they may not set properly.
i have made these using Biscoff spread and they were a hit
These turn out perfectly with 1 cup of Rice Krispies. You need to not be afraid of consistency. Once you refrigerate or freeze them, they set up beautifully.
Another note, I made them with 16 oz Baker’s White Chocolate, 1/2 cup sun butter (allergies), 1 cup chopped pretzels (allergies), 1 cup Rice Krispies, and 1 cup mini marshmallows. They are amazing and I have been asked to make them over and over. They taste like the best candy bars ever!