No-Bake Avalanche Cookies
No-bake avalanche cookies combine Rice Krispies, marshmallows, peanut butter, white and semi-sweet chocolate, and pecans into an easy, delicious recipe loaded with a variety of flavors and textures that have everyone coming back for more.
I love to cook, but I don’t always love to cook for an extended period of time. I’m a big fan of easy recipes like no-bake pretzel bites, no-bake peanut butter protein bars, and no-bake peanut butter bars because I can whip up delicious treats for friends and family without a ton of hassle.
My newest addition to my easy collection is this no-bake avalanche cookies recipe. It’s so easy to make but so overflowing with flavor. It’s the perfect combination, especially if I need a quick treat to whip up for a party.
Why You’ll Love This Recipe
- Limited Ingredients: It only takes six simple ingredients to make this recipe, and they’re all available at your local grocery store. Most of them are probably in your kitchen!
- Simple: This is a no-bake recipe, so all you have to do is mix, drop, and wait.
- Interesting Flavor and Textures: The combination of marshmallow, rice cereal, chocolate, and nuts creates a treat with a variety of flavors and textures that work so well together.
- Customizable: It’s so easy to add in other mix-ins to create unique variations every time.
Ingredients
- 1/2 cup creamy peanut butter
- 1 cup mini marshmallows
- 2 cups of Rice Krispies cereal
- 2 cups of white melting chocolate disks, wafers or bark
- 3/4 cups regular or mini semi-sweet chocolate chips
- 16 halved pecans
Substitutions and Variations
- You can use white chocolate chips, white melting discs, almond bark, or a chopped up white chocolate bar in this recipe.
- Add your other favorite mix-ins like chopped nuts, M&Ms, crushed pretzels, shredded coconut, and more.
Equipment
- Measuring cups
- Mixing bowls
- Rimmed cookie sheets
- Parchment paper
Instructions
- Line 2 rimmed cookie sheets with parchment paper and set them aside. Then, place the chocolate chips in the freezer or fridge until you’re ready to use them.
- Melt the white chocolate and peanut butter in a double boiler until smooth and creamy.
- Alternatively, melt the white chocolate in the microwave at 20-second intervals, stirring between each until melted. Then, stir in the peanut butter and microwave again in the same way until the mixture is melted.
- Add the Rice Krispies to a large mixing bowl. Then, pour the peanut butter and chocolate mixture over it, mixing with a rubber spatula until combined.
- Let the mixture cool a bit, then mix in the marshmallows.
- Add the chilled chocolate chips and mix again.
- Drop the mixture by spoonfuls or a medium cookie scoop onto the prepared baking sheets.
- Cool for 15 to 20 minutes or chill for 15 minutes. Enjoy!
Storage
Store these no-bake avalanche cookies for up to 2 days in an airtight container at room temperature. For longer storage, wrap the cookies individually in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
Bring the cookies to room temperature before serving.
What to Serve with No-Bake Avalanche Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. Their flavors also work well with fresh fruit or as a dessert after almost any meal. You can’t go wrong with them!
Tips
- Have the Rice Krispies ready to go in your bowl so you can mix them with the peanut butter mixture while it’s still nice and hot.
- Use a glass mixing bowl to make these cookies. A metal bowl gets too hot when you add the peanut butter mixture.
- If you use a double boiler to mix the chocolate and peanut butter, be careful not to let ANY moisture get into it. Otherwise, it will seize and be ruined.
More Cookie Recipes
FAQ
Traditional creamy peanut butter works best. All-natural peanut butter separates and is almost impossible to mix well enough to ensure you have the correct ratio of solids to fat in the peanut butter.
If you don’t chill the chocolate chips, they’ll melt when added to the peanut butter and cereal mixture. Chilling them ensures they get soft but won’t completely melt.
If you only have full-sized marshmallows, you can use a sharp knife to cut them into smaller sizes. It works just as well, it’s just more work.
Thanks for stopping by, I hope you enjoy these yummy cookies as much as my family and friends do.
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No Bake Avalanche Cookies
No-bake avalanche cookies combine Rice Krispies, marshmallows, peanut butter, white and semi-sweet chocolate, and pecans into an easy, delicious recipe loaded with a variety of flavors and textures that have everyone coming back for more.
Ingredients
- 1/2 cup creamy peanut butter
- 1 cup mini marshmallows
- 2 cups Rice Krispies cereal
- 2 cups white chocolate melting chips, white melting discs, almond bark, or a white chocolate bar chopped up
- 3/4 cup regular or mini semisweet chocolate chips
- 16 halved pecans
Optional toppers and mixins
- chopped pecans or peanuts
- M&Ms
- Pretzels, crushed into small pieces or bits
- shredded coconut, sweetened or unsweetened
Instructions
-
Line two rimmed cookie sheets with parchment paper. Set aside. Place chocolate chips in the freezer or fridge until ready to use.
Melt white chocolate and peanut butter in a double boiler or, melt white chocolate in the microwave at 20 second intervals. Stir between each heating.
Add the marshmallows and stir until they are incorporated. Now, add in the chilled chocolate chips. Mix to combine.
Drop the mixture by the spoonful or use a medium cookie scoop onto the parchment lined cookie sheet
Allow to cool and dry for 15 to 20 minutes. You can also set in the fridge for up to 15 minutes to set up faster.
Cover and store leftovers for 2 days in a sealed container on the counter, if they last that long!
Stir in the peanut butter. If using the microwave, put back into the microwave to soften up the peanut butter. Mix to combine the two ingredients. In the pan of the double boiler, mix together until creamy and melted. Have a large mixing bowl ready with the rice Krispies cereal. Pour mixture over the cereal and gently toss with a rubber spatula until all is coated. Let cool down a little before adding in the remaining ingredients.
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