No-Bake Avalanche Cookies – a delicious recipe with chocolate chip, coating, peanut butter, Rice Krispies, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare 2 cookie sheets with parchment paper and set aside.
2
Place chocolate chips in freezer until ready to use.
3
Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
4
In meantime put rice krispies to a large bowl and set aside.
5
Add peanut butter to bark and stir to combine.
6
Pour vanilla candy mixture over rice krispies and stir to combine.
7
Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
8
Add frozen chocolate chips and stir to combine.
9
Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.
970
kcal
Calories
23
g
Fat
111
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 cup mini chocolate chip, 16 ounces vanilla candy coating (Almond Bark or CandiQuik), 1 (15 ounce) jar creamy peanut butter, 2 cups Rice Krispies, and more.
Yes, No-Bake Avalanche Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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