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These no-bake Avalanche Cookies turn basic kitchen items into a mouthwatering treat in just minutes. Every bite gives you the perfect mix of white chocolate, peanut butter, crunchy cereal, soft marshmallows, and chocolate chips - making them a hit at any gathering.
I whipped these up during a hot summer playdate when turning on the oven wasn't an option. The little ones had a blast helping measure everything out, and they've become such a hit that we now add them to every holiday cookie platter.
What You'll Need
- White melting chocolate: forms the smooth foundation that binds everything. Go for a good quality melting brand to avoid any burning problems.
- Creamy peanut butter: delivers a rich nutty taste that works wonderfully with white chocolate. Its oils also help create just the right consistency.
- Rice Krispies cereal: adds that distinctive light crunch and looks great with its unique shape.
- Mini marshmallows: bring soft bits of sweetness and that beloved gooey texture everyone craves.
- Mini chocolate chips: offer tasty bursts of chocolate that stand out against the white chocolate base.
How To Make Them
- Get Your Tray Ready:
- Line a big cookie sheet with parchment. This stops sticking and makes cleanup super easy. The flat surface helps your cookies come off perfectly after they chill.
- Handle The White Chocolate:
- Follow the package directions carefully since white chocolate can be tricky. For microwaving, go with 30-second blasts at first, stir between each, then switch to 15-second blasts as it starts melting. Stop when most pieces have melted and keep stirring until completely smooth. The heat that's already there will melt any leftover bits without burning.
- Mix Your Base:
- In a big bowl, mix the melted white chocolate with peanut butter until they're completely blended. This combo creates the tasty, creamy base that will hold everything else. Make sure your bowl's big enough for all ingredients.
- Mix In The Fun Stuff:
- Carefully fold in the Rice Krispies, mini marshmallows, and about three-fourths of the chocolate chips. Work fast but gently to mix everything evenly without crushing the cereal or melting the chips. You want everything well mixed while keeping the different textures.
- Shape Your Cookies:
- Use a cookie scoop or tablespoon to drop portions onto your lined tray. While they're still soft, lightly flatten the tops and quickly sprinkle with your leftover chocolate chips, pressing them in gently so they stick.
- Cool Them Down:
- Put the cookie sheet in the fridge for about 20 minutes until they're fully set. They should feel firm and keep their shape when picked up. This cooling time is key for getting the right texture.
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I secretly love the mini marshmallows most in these cookies. They make these amazing little soft spots of sweetness in every bite. My daughter always wants these for her school birthday treats because they're so different from the regular cookies other kids bring.
Picking The Right White Chocolate
The white chocolate you use really matters in this mix. Try to find products marked as "melting chocolate" or "almond bark" instead of regular white chocolate chips. Chips have additives that can stop them from melting smoothly and might leave your cookies grainy. Good choices include Ghirardelli white melting wafers, Wilton candy melts, or vanilla almond bark - they all melt nicely and set with just the right feel.
Mix It Up Your Way
You can easily change these cookies to match what you like or need. If nuts are a problem, try Biscoff cookie butter or sunflower seed butter instead - they'll still give you that creamy texture. You could swap out mini chocolate chips for chopped nuts, colorful sprinkles, or even smashed candy canes at Christmas. Adding a little bit of cinnamon brings a warm, cozy flavor that's perfect for fall. For more chocolate flavor, try using cocoa Rice Krispies which goes really well with the mini chips.
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Keeping Them Fresh
Your Avalanche Cookies will stay tasty when stored right. Keep them in a sealed container at room temp for up to five days. If you're stacking them, put wax paper between layers so they don't stick together. You don't have to keep them in the fridge after they've set, but it can help them last longer in hot weather. These cookies freeze really well for up to three months too. Just put them in a freezer container with parchment between layers, and let them sit out for about 30 minutes before eating.
Frequently Asked Questions
- → What kind of white chocolate works best?
Stick to melting chocolate or candy coatings, like almond bark or vanilla candy melts. Regular white chocolate chips can scorch, so go for melt-friendly brands.
- → Can I swap out the peanut butter?
Absolutely. Try almond butter, cookie butter, Sunbutter, or even Nutella to fit your preferences or food allergies.
- → How do I store the cookies?
Keep them fresh for up to five days in a sealed container. Use wax paper between cookie layers to avoid sticking.
- → Any fun twists on this recipe?
Yep—try adding nuts, using chocolate rice cereal, or sprinkling in cinnamon. You can customize textures and flavors easily!
- → How much time does it take?
It’s quick! Prep takes about 10 minutes, and chilling adds 20 more. You’ll be done in around half an hour.