No Bake Avalanche Cookies
Avalanche Cookies are the ultimate easy treat to make any time of the year! This 4-ingredient no bake cookie recipe is sweet, salty, crunchy and perfect for sharing.
Servings 58 (1-tablespoon) cookies
Calories 61kcal
Ingredients
- 10 oz. white chocolate melts or white chocolate chips
- 1 cup creamy peanut butter 275g
- 4 cups crispy rice cereal 160g
- 1 cup mini marshmallows 95g
Additional mix-ins (add ½ - ¾ cup total)
- Mini chocolate chips
- Salted peanuts
- M&Ms or other miniature chocolate candies
- White chocolate chips
- Butterscotch chips
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- Combine the crispy rice cereal and marshmallows in a large bowl. Mix with a rubber spatula until combined. Set aside.
- Melt the white chocolate melts in the microwave in 30-second bursts. Stir after each round until smooth and completely melted. (Mine took about 2 minutes. Keep an eye on it because you do not want them to burn.)
- Add the peanut butter to the melted white chocolate, and stir until smooth.
- Pour the warm white chocolate-peanut butter mixture on top of the crispy rice cereal mixture. Stir until completely coated.
- Add any mix-ins, if desired, and stir until incorporated.
- Scoop the cookies onto the prepared baking sheets with a 1-tablespoon cookie scoop or a spoon. They will be sticky and messy, and this is OK.
- Add extra toppings, if desired.
- Refrigerate for 30-45 minutes, or until the white chocolate mixture is set.
- Enjoy!
Notes
How to store: Once chilled, transfer to an airtight storage container. If layering the cookies, place a sheet of wax paper between the layers. Store in the refrigerator for up to 5 days.
Nutrition
Serving: 1 cookie | Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 0.1mg
