Sunday, December 3, 2017

No-Bake Rocky Road Avalanche Bars (With Video)

Best Ever No-Bake Rocky Road Avalanche Bars are my latest obsession. I have made them at least 12 times and everyone raves about them. A simple recipe with chocolate and peanut butter with a candy crunch that comes together in a snap? Sign me up, twice!

With the perfect balance of chocolate and peanut butter, these no-bake bars are utterly addictive. Soft, billowy marshmallows and crispy rice cereal come together with the rich and creamy chocolate peanut butter candy filling to create this memorable dessert.

No-fuss desserts are our thing, and as much as we love sharing them with our family and friends, we sometimes have to make extra because we can’t keep our hands off them!

We are so excited about our cookbook! We are thrilled to announce that it is now it it's second printing so if you have had a hard time finding it, check online at Amazon or Barnes and Noble they should have them in stock.

We love seeing all of your photos of your new favorite cookbook {{gush}}. We are anxiously anticipating hearing about your favorite recipes and seeing your creation. Be sure to tag us on social media @slowroasted or #thesimplekitchen So grab it now if you haven't!

One of our most requested recipe types are desserts and I am totally in love with simple no-bake treats. So when we started putting this book together we knew deliciously simple desserts needed its own chapter!!!

🔥 "Deliciously Simple Desserts" is packed full of glorious treats. Everything from No-Bake desserts, fruit desserts, recipes to satisfy that chocolate craving and everything in between. This chapter does not disappoint! This chapter truly rounds out the book with a new spin on the recipe that started it all.


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Check out how easy our No-Bake Rocky Road Avalanche Bars are. Watch the video!!!

No-Bake Rocky Road Avalanche Bars
 from The Simple Kitchen Cookbook by Chad and Donna Elick


16 ounces chocolate-flavored candy coating (I use Almond Bark or Candiquik)
2 cups semisweet chocolate chips
4 oz Bakers German’s sweet chocolate bar, broken into chunks
1 (16.9-oz) jar super chunky peanut butter
3 cups crispy rice cereal
3 cups mini marshmallows
1/2 teaspoon salt

Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.

Melt the chocolate candy coating, chocolate chips and German chocolate in a
large heatproof bowl. Microwave at half power for 30 seconds at a time until
melted and smooth, stirring after each interval. Stir the peanut butter into the
warm chocolate until melted and smooth. Add the rice cereal, marshmallows and
salt and stir to combine.

Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like
me, pop them in the freezer for 20 minutes. Once they are solid, cut them into
24 pieces.

Store in the refrigerator.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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