No Bake Avalanche Cookies
Ingredients
- 16 ounces White Almond Bark melted
- ¾ Cup Creamy Peanut Butter
- 2 Cup Rice Krispie Cereal Chilled
- 1 ½ Cup Miniature Marshmallows Chilled
- 1 Cup Mini Chocolae Chips Divided
Instructions
- Start by placing Chocolate Chips and Marshmallows in Freezer for atleast 30 minutes. This is very important so they don’t melt when mixing ingredients together.
- Prepare cookie sheet with parchement paper or Silicone line. It’s easiest to remove cooled cookies from a liner.
- Chop Almond Bark into small pieces and place in a large microwave safe bowl. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir. Continue microwaving for 15 seconds and stir until smooth.
- Stir peanut butter into melted almond bark and stir until smooth.
- Add rice krispies cereal and stir to coat. Let mixture cool until lukewarm. About 10 minutes.
- Carefully add chilled marshmallows and stir to combine then add ½ cup of chilled mini chocolate chips and stir.
- Place 2 tablespoon size drops of the mixture onto a piece of parchement paper or a baking sheet lined with a silicone liner.
- Sprinkle with remaining chocoalte chips before mixture hardens
- Cool completely until firm before serving.
- Store No Bake Avalanche Cookies in an airtight container for up to a week. Cookies are best if enjoyed within 2-4 days.
