These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype–these are fabulous!
Have you ever had Avalanche Cookies before? Or the original Avalanche Bark from Rocky Mountain Chocolate Factory? If you haven’t, you are missing out! But good thing–these cookies are super simple to make and they are no bake, so perfect for the current heat wave of summer! It’s been about a zillion degrees in Nashville lately, so I haven’t wanted to turn my oven on to bake. And with a newborn, it’s not like I have much time anyways. 🙂 But what I DO have time for is super easy no bake treats like these… or these chocolate peanut butter granola bars. Mmmm!
I really shouldn’t make these treats very often though, because they are so addictive. Whether you’re eating the “batter” or the cookies themselves, you will want to keep going back for more and more. They have such a rich, distinctive flavor–the perfect blend of caramel-y, butterscotch-y, chocolate-y goodness that arises when you mix together peanut butter and white chocolate. Originally I wasn’t going to share this recipe as my contribution to #BookClubCookbookCC for our June selection, Chocolat, because these treats don’t seem as sophisticated enough to be French… but then I decided, what the heck. They have chocolate in them and they are tasty treats. Who can say no to that? Certainly not the French, haha. I haven’t actually read the book Chocolat or seen the film [yikes] but I would like to, so I will request them from my local library soon. 🙂 Thanks for hosting this month and for pushing me to make something AND write a blog post this week, Sarah! If you would like to win a copy of The Book Club Cook Book, the cookbook that this event is based off of, scroll to the end of this post. This month we are giving away TWO copies so you have a great chance to win! 🙂
There are many versions of these cookies online–even a few bar cookies variations–but what I did differently was to add additional cereal to the peanut butter/white chocolate mixture. This adds a little bit of extra crunch [and stretches the number of cookies you can make, which is always a plus in my book]. But if you want a richer treat, you can reduce the cereal down to 1 1/2 or 2 cups. We thought they were plenty rich though… and plenty delicious. I added mini chocolate chips to a few and boy was that great! I think sprinkles on top would be wonderful too, but certainly not necessary. No matter how you make these, everyone will love them. Enjoy!
one year ago: Strawberry Ginger Smoothie
two years ago: Tabbouleh
three years ago: Italian Chicken & Veggie Couscous Bowls
four years ago: Banana Crumb Muffins
five years ago: Creamy Taco Mac
slightly adapted from Cookies & Cups
- 3 cups crispy rice cereal [like Rice Krispies]
- 2 cups mini marshmallows
- 16 ounces white chocolate [chips or candy coating]
- 1 cup creamy peanut butter
In a large bowl, stir together cereal and mini marshmallows. Line two baking sheets with silicone liners or wax/parchment paper.
Melt white chocolate and peanut butter together using your desired method. I used the white chocolate candy coating and melted that for 1 minute in the microwave, then added the peanut butter and melted everything together for about 20 seconds, but your results may vary. You can use a double boiler if you prefer.
Immediately pour white chocolate mixture over cereal mixture, then stir together. Scoop out onto prepared baking sheets in about 1 tablespoon rounded scoops. Refrigerate to for about 20 minutes or so to set, then enjoy!
These are pretty stable at room temperature but if it’s really hot or humid you may want to refrigerate until serving if possible.
Mix ins like mini chocolate chips or sprinkles are always good, but not necessary. 🙂
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