No Bake Avalanche Cookies
User Reviews
5
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Prep Time
10 mins
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Chill Time
10 mins
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Total Time
20 mins
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Servings
24
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Calories
157 kcal
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Cuisine
American, International
No Bake Avalanche Cookies
Description
No Bake Avalanche Cookies are made by gently melting white chocolate chips over low-medium heat while stirring constantly to prevent burning. Once melted, creamy peanut butter is stirred in until fully combined, forming a smooth sauce. Mini marshmallows are then folded gently into the mixture to remain mostly whole, preserving their chewiness. Rice Krispies cereal is added next, lending a crisp texture. The mixture tends to be a bit runny, mimicking an avalanche as it spreads when scooped onto a sheet.
The cookies are scooped onto a parchment-lined baking sheet and topped with holiday M&Ms before chilling 5–10 minutes in the refrigerator to set. This process yields a sweet, marshmallowy cookie with a crunchy cereal base and pockets of peanut butter and white chocolate richness.
These cookies are refrigerated for storage and can be kept fresh for up to five days. Avoid using natural peanut butter as it alters texture and flavor. Care must be taken to avoid overheating the white chocolate, as it can seize and become unusable, but can sometimes be rescued with careful whisking and oil addition.
Ingredients
- 12 oz white chocolate chips 1 bag
- ⅔ cup peanut butter creamy
- 1½ cups mini marshmallows
- 3 cups Rice Krispies
- ½ cup M&Ms holiday
Instructions
- Heat a small sauce pan to low-medium heat. Immediately add white chocolate chips. Stir constantly to prevent burning.
- When melted, turn off the stove and add peanut butter. Stir the peanut butter and melted white chocolate until combined.
- Next, pour in mini marshmallows. You can do this in the same sauce pot. If your pot isn't large enough, pour the marshmallows into a mixing bowl and then drizzle the white chocolate peanut butter sauce over them. Fold together until marshmallows are covered. NOTE: The marshmallows are supposed to be almost whole, not melted.
- Stir in Rice Krispies. NOTE: The texture is supposed to be a little runny. We want them to kind of flood out on the pan like an avalanche. See where the name comes from now? 😉
- Using a cookie scooper, scoop cookies onto a parchment lined baking sheet. If you don't have a cookie scooper, you can also use a spoon.
- Top each cookie with a few holiday M&Ms. Then, put in the refrigerator for 5-10 minutes or until each cookie has hardened.
- Serve chilled and enjoy!
Notes
- Store the cookies in the refrigerator for up to 5 days to maintain freshness.
- Do not use natural peanut butter, as it negatively affects texture and taste.
- Stir white chocolate constantly while melting to avoid burning; if it seizes, try whisking in a tablespoon of oil to loosen it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 157kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 48mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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