Avalanche cookies are a no-bake treat loaded with marshmallows, crispy rice cereal, and chocolate! Make this copycat recipe in 10 minutes!
Recipes like No Bake Avalanche 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.
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.
- Melt the almond bark and mix it with creamy peanut butter.
- Pour the mixture over the rice krispie cereal and stir to combine.
- Cool to room temperature, then stir in marshmallows and frozen chocolate chips.
- Scoop onto lined baking sheets and cool until firm.
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.
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.
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.
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.
With love from our simple kitchen to yours.
Check out our video at the top of this page!
No Bake Avalanche Cookies + Video
- 1/2 cup mini chocolate chips
- 16 ounces vanilla flavored candy coating, Almond Bark or CandiQuik
- 15 ounces creamy peanut butter, 1 15-ounce jar
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
- Prepare 2 cookie sheets with silpat mats or parchment paper. Set aside.
- Place chocolate chips in the freezer until ready to use.
- Add Rice Krispies to a large bowl. Set aside.
- Add almond bark to a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring between each, until the bark is melted and smooth. Add peanut butter to the warm almond bark. Stir to combine.
- Pour peanut butter mixture over rice krispies and stir to combine. Allow the mixture to cool to room temperature (or until barely warm).
- Stir mini marshmallows into the cooled mixture, then add frozen chocolate chips and stir again to combine.
- Using a 2-tablespoon sized scoop, portion treats onto the prepared cookie sheets, leaving some space between each (to prevent them from sticking together).
- Allow cookies to sit in a cool place until firm. You can pop them in the fridge if your kitchen is too warm.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2016, updated and republished October 2020
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