No Bake Avalanche Cookies
User Reviews
5
No Bake Avalanche Cookies
Description
This recipe uses melted white chocolate and creamy peanut butter mixed with a combination of crispy rice cereal and mini marshmallows. The mix-ins such as mini chocolate chips, peanuts, M&Ms, and butterscotch chips add extra texture and flavor variations depending on preference. After coating the dry ingredients fully, the mixture is scooped onto parchment-lined trays and chilled until firm.
The texture is a mix of crisp from the cereal and chew from the marshmallows, rounded out by the smooth sweetness of the white chocolate and peanut butter mix. No baking means the cookies maintain a chewy and tender bite without a crust.
Refrigeration is necessary to help the cookies hold their shape. They can be stored in an airtight container with wax paper between layers for up to five days, making them suitable for make-ahead or sharing. The recipe is flexible for substitutions or additions to suit taste.
Ingredients
- 10 oz. white chocolate or white chocolate chips, melts form
- 1 cup peanut butter 275g, creamy
- 4 cups crispy rice cereal 160g
- 1 cup mini marshmallows 95g
Additional mix-ins (add ½ - ¾ cup total)
- mini chocolate chips
- peanuts salted
- M&Ms or other miniature chocolate candies
- white chocolate chips
- butterscotch chips
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- Combine the crispy rice cereal and marshmallows in a large bowl. Mix with a rubber spatula until combined. Set aside.
- Melt the white chocolate melts in the microwave in 30-second bursts. Stir after each round until smooth and completely melted. (Mine took about 2 minutes. Keep an eye on it because you do not want them to burn.)
- Add the peanut butter to the melted white chocolate, and stir until smooth.
- Pour the warm white chocolate-peanut butter mixture on top of the crispy rice cereal mixture. Stir until completely coated.
- Add any mix-ins, if desired, and stir until incorporated.
- Scoop the cookies onto the prepared baking sheets with a 1-tablespoon cookie scoop or a spoon. They will be sticky and messy, and this is OK.
- Add extra toppings, if desired.
- Refrigerate for 30-45 minutes, or until the white chocolate mixture is set.
- Enjoy!
Notes
- Store finished cookies in an airtight container with wax paper between layers to avoid sticking.
- Keep refrigerated and consume within 5 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 58(1-tablespoon) cookies
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 61kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 24mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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