Wednesday, October 21, 2020

No Bake Avalanche Cookies + Video

Avalanche cookies are a no-bake treat loaded with marshmallows, crispy rice cereal, and chocolate! Make this copycat recipe in 10 minutes!
 
Title text (pictured on parchment paper): No Bake Avalance Cookies
Have you ever had the pleasure of enjoying the Avalanche Bark at Rocky Mountain Fudge Factory?

Imagine creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows, and chocolate chips. It’s the ultimate treat.

Now you can make it right at home in cookie form with items you probably already have in your pantry!


Or try my No Bake Cheesecake In A Jar for another easy dessert that’s perfect for picnics, parties, and family get-togethers.

peanut butter mixture pouring into rice krispies in a bowl

How To Make No Bake Avalanche Cookies

This recipe couldn’t be any easier to make! Keep covered in the refrigerator for best results and enjoy within two weeks.

  1. Melt the almond bark and mix it with creamy peanut butter.
  2. Pour the mixture over the rice krispie cereal and stir to combine.
  3. Cool to room temperature, then stir in marshmallows and frozen chocolate chips.
  4. Scoop onto lined baking sheets and cool until firm.

no bake cookie base

Recipe Notes and Tips
  • Cool the cookies faster: Pop the baking sheets in the fridge to speed up the process or during the warmer months when your kitchen isn’t as cool.
  • Add garnish: Press some extra chocolate chips or festive sprinkles into the top of the cookies to make them look extra delicious!
  • Use a double boiler: If you don’t have a microwave, you can melt the almond bark in a double boiler. Or, add the candy coating to a glass bowl and set it over a saucepan of simmering water. Stir until a few lumps remain, then remove from heat and continue stirring until smooth.

marshmallows added to no bake cookie base

Avalanche Cookies Recipe Video

Check out the video at the top of this post to watch us make this treat from start to finish!

What is almond bark?

It’s a vanilla flavored candy coating that, despite the name, doesn’t contain any almonds!

It combines coloring and flavors with vegetable fats for easy, smooth melting that’s more stable than those made with cocoa butter.

You can find it in the baking aisle with the cocoa powder and other candy melts.

chocolate chips added to no bake cookie base

What you’ll need to make this dessert
  • Silpat Mat - There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
  • Jelly Roll Pans (baking sheets with sides) - Used for anything from cookies to roasting, a good baking pan will last for years.
  • Large Glass Bowl - This provides a solid base for mixing the treats without retaining the heat like stainless steel would.
  • Silicone Spatula - Withstands the heat and easy to scrape off the dough after mixing.
  • 2 Tablespoon Scoop - You can use spoons to portion out the cookies, but I prefer a scoop because it’s easier to use and makes evenly sized cookies.

no bake cookie mixture in a bowl

Recipe Notes + FAQ

What can I use instead of peanut butter?

If allergies are a concern, almond butter or sunflower butter are safe alternatives. Or, try Cookie Butter or Nutella for a different flavor! 

Can avalanche cookies be frozen?

Sure! Chill in the refrigerator, then store in a sealed container for up to 3 months. Adding a piece of wax or parchment paper between layers can help keep them from sticking together.

I can’t find almond bark! Can I use white chocolate chips?

The flavor will be different and a little bit richer, but white chocolate or any vanilla flavored candy melts will work just fine.

no bake cookies scooped on a baking sheet

Enjoy!

With love from our simple kitchen to yours. 

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no bake cookie with a bite taken out of it



Check out our video at the top of this page!



Yield: 18
Author: Donna Elick
Print
No Bake Avalanche Cookies

No Bake Avalanche Cookies

Avalanche cookies are a no-bake treat full of marshmallows, crispy rice cereal, and chocolate. Make this copycat recipe in 10 minutes!
Prep time: 10 MinCook time: 0 MinTotal time: 10 Min

Ingredients

  • 1/2 cup mini chocolate chips
  • 16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik)
  • 1 (15 ounce) jar creamy peanut butter
  • 2 cups Rice Krispies cereal
  • 1 1/2 cups mini marshmallows

Instructions

  1. Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.
  2. Place chocolate chips in the freezer, until ready to use.
  3. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.
  4. Meanwhile: Add rice krispies to a large bowl. Set aside.
  5. Add peanut butter to Almond Bark. Stir to combine.
  6. Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm).
  7. Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.
  8. Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet.
  9. Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm.
  10. Serve and enjoy!



Originally published February 2016, updated and republished October 2020

https://amzn.to/2npi3zd

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30 comments:

  1. do you no where I can buy sugar free white chips

    ReplyDelete
    Replies
    1. you are kidding, right? with the marshmallows, etc, if there is a "diet" problem, skip this recipe.

      Delete
    2. http://www.sweetbakingsupply.com/candy-coating-sugar-free-white-chocolate-p-1876.html

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    3. SnoBunny, you can find sugar free marshmallows & peanut butter is considered a protein. I imagine she was asking for diabetic substitutes, which this recipe could be made for diabetics, but consumed in moderation.

      Delete
    4. Thank I am diabetic just seen this

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  2. So you think this recipe would freeze well

    ReplyDelete
  3. I love this recipe. I didn't use as much milk chocolate as suggested. I also halved the recipe, and was still surprised how much it made. Excellent taste! I'll continue to make these. Thank you for sharing.

    ReplyDelete
  4. My kids liked these candies, and they are a very cute idea, but next time I will put in less peanut butter. I weighed exactly 15 oz for the recipe, but there was so much peanut butter in the final product that it never set up completely (our house is always 70 degrees). I would suggest either reducing the p.b. to 10 or 12 oz or increasing the candy coating to 24 ounces (1 standard package).

    ReplyDelete
  5. Oh my. I am on a gluten-free diet so this recipe was a good alternative. Made them today and just tried one. They are heavenly! I am taking them over to a friend's tomorrow for Christmas. I put some colored sprinkles on top to make them more festive. I thank you for publishing the recipe....it is going in my permanent recipe file.....yum!

    ReplyDelete
  6. Can you omit the marshmallows??

    ReplyDelete
  7. I was looking for a desert like this one. Dosen`t look so hard to make. Thank you!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianSeptember 22, 2017 at 3:13 PM

      Enjoy, Rachel!

      Delete
  8. I make these with mini Reese's pieces and dry roasted peanuts (no mini chips). SO GOOD!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianSeptember 22, 2017 at 3:41 PM

      That sounds delicious, Jackie!

      Delete
  9. One of the best cookies recipes I've tried. Thank you for sharing

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianSeptember 28, 2017 at 3:52 PM

      Thanks so much, Kathleen!! We are so happy you enjoyed it!

      Delete
  10. I grew up in Durango, CO, which is where Rocky Mountain Chocolate Factory started (& where they still have a main factory!). We loved going to their bloomer sales (they sell their yummy chocolates that just didn’t turn out looking lovely, but still taste just as good) to stock up on delicious chocolates for the holidays. I LOVE their Avalanche Bark, so I’m definitely going to try this out to see if it comes close! ;-)

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianOctober 18, 2017 at 7:00 PM

      Enjoy and let us know how it goes!

      Delete
  11. can you freeze these

    ReplyDelete
  12. Can you omit the peanut butter and they'd just be white chocolate tasting?

    ReplyDelete
  13. Ok, problem. I made these 1 1/2hours ago and they have not firmed up, they are supper gooey. Help!

    ReplyDelete
    Replies
    1. Wondering how this ended for you - and on Christmas Eve. A suggestion for another time: I put all my candies in little mini-cupcake holders. I place them on a wax paper lined cookie sheet so that if the house is too warm, I can pop the candy in the fridge.

      Delete
  14. can you use white chocolate instead of almond bark?

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  15. what can you use as an alternative to peanut butter for those with nut allergies? do you think using WoW butter would be the same outcome?

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  16. Can you substitute Sun Butter for Peanut Butter for kids with allergies?

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  17. super tasty! very easy to make!

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  18. Keeper! Very good and easy. Will definitely be making many more times!

    ReplyDelete

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