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
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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.