Avalanche Cookies have a bit of crisp, a bit of crunch, and a lot of fudgy flavor that’ll have your serving plate cleared in seconds! Creamy peanut butter is matched with all kinds of texture from almond bark, nuts, and other sweet treats. No bake avalanche cookies are a Christmas party favorite, a holiday classic, and a perfect potluck recipe you can’t afford to skip!!
Straight from the Rocky Mountain Fudge Factory to your kitchen — well, basically.
You get all the same great flavors in a bundle of shareable, giftable, absolutely phenomenal no bake avalanche cookies!
Anyone who loves nuts, white chocolate, and crispy treats will adore these. Almond bark cookies are just one of the recipes on my Christmas cookies list.
I have another avalanche cookie recipe that is extremely similar but includes sweet and crunchy Cap’n Crunch.
Or try Rocky Road avalanche bars for an extra chocolatey treat!
Ingredient Notes & Substitutions
- Mini Chocolate Chips – Larger candy chunks will really stand out and mess with the soft yet crispy texture, so opt for the minis instead.
I’ve made this avalanche cookies recipe with semi-sweet, dark, milk, and even white chocolate. Any will do!
- Almond Bark – While almond bark is my preference, any brand of vanilla flavored candy coating is suitable.
CandiQuik is a great almond bark substitute as well — the vanilla kind, of course.
- Creamy Peanut Butter – I won’t get into the whole creamy versus crunchy peanut butter debate. Either will work, so use whichever you’d like!!
- Rice Krispie Cereal – We can’t make Rice Krispie cookies without the cereal, now can we??
Any rice cereal can be used as a replacement, but my personal experience is that the on-brand variety holds up just a bit better.
- Mini Marshmallows – When you’re making cookies with marshmallows, it’s good to use minis.
It’s difficult for other ingredients to really stick to (unmelted) marshmallows, so using larger pieces may make your almond bark cookies fall apart.
Plus, too much mush will take away from the crunch!
How to Make Avalanche Cookies
It’s so easy! Keep the chocolate chips frozen while melting the almond bark — microwave for 30 seconds at a time, stirring in between, until melted.
(Alternatively, you can use the double boil method — see the tips below.)
Once melted, add the peanut butter and stir to combine. Pour all of this over your large bowl of Rice Krispies and stir it all together.
Let it cool to room temperature before adding the marshmallows and frozen chocolate chips.
I like to use a 2 tablespoon scoop to divide up these no bake avalanche cookies, but smaller works too.
You can let your treats set in a dark, cool spot in your kitchen or firm them up a bit faster in the refrigerator.
Avalanche Cookie Recipe Tips and Recommendations
- Garnishes Galore!
Before the avalanche cookies firm up, press some extra chocolate chips into the tops to really dress up that presentation!
Some colored sugars or sprinkles can make them nice and festive for the holidays too.
- Double Boiling
Bring water to a simmer in a saucepan or pot and place a glass (heatproof) bowl overtop. Add the almond bark and let it melt with the steam, stirring all the while.
While a little slower than using the microwave, this method virtually guarantees smooth, unburnt melted chocolate!
- Munchies to Mix In
Extra nuts and candy chunks are welcome in this avalanche cookie recipe!
Just don’t add so many that the melted candies can’t totally cover and then harden over them.
Storing and Freezing Almond Bark Cookies
Avalanche cookies will last for up to two weeks if stored and covered properly. You’ll find they won’t last quite as well on the countertop, so refrigerate if you can.
Wondering if avalanche cookies can be frozen? You’re in luck — it’s super easy to do!
Just wait until they’ve chilled (ideally in the fridge) before storing them in a sealed container for up to 3 months.
Keep them layered between sheets of parchment paper to prevent a big sticky clump.
Kitchen Tools You Will Need
- Cookie sheets lined with parchment paper or a Silpat mat
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- 2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Avalanche Cookies Recipe FAQ
If your goal is to make this recipe peanut-free, then you can use almond butter or sunflower butter (which is great if you need to avoid nuts entirely).
Another nut-free alternative is cookie butter — you’ll get a different flavor profile, but they’ll still be tasty! Nutella is fun to use, too, for a rich hazelnut taste.
It’s a chocolate-like treat flavored to taste like either vanilla or chocolate. It’s made with vegetable fats, not cocoa butter, and — despite the name — contains no nuts!
So it’s not really chocolate, and it’s not really almond! It sure is delicious, though.
Sure! White chocolate is a suitable substitute for most almond bark cookies — as long as you’re substituting the vanilla instead of the chocolate variety.
With love, from our simple kitchen to yours.
Other No Bake Recipes
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 September 2023
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