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Easy No-Bake Avalanche Cookies

A stack of homemade avalanche cookies coated in white chocolate and mixed with chocolate chips, sitting on a white plate.
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Make these simple, no-bake Avalanche Cookies using white chocolate, peanut butter, crispy rice cereal, and marshmallows. This recipe delivers a crunchy, sweet, and satisfying treat in minutes, perfect for last-minute desserts or potlucks.

Ingredients

Scale
  • 16 ounces white chocolate almond bark
  • 3/4 cup creamy peanut butter
  • 2 cups crispy rice cereal
  • 1 1/2 cups miniature marshmallows
  • 1 cup miniature chocolate chips, divided

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place the white chocolate almond bark in a large, microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the bark is completely smooth.
  3. Stir the creamy peanut butter into the melted white chocolate until the mixture is fully combined and uniform.
  4. In a separate large bowl, combine the crispy rice cereal, miniature marshmallows, and half (1/2 cup) of the miniature chocolate chips.
  5. Pour the melted white chocolate and peanut butter mixture over the dry ingredients. Use a spatula to gently fold everything together until all components are evenly coated.
  6. Drop rounded spoonfuls of the mixture onto the prepared parchment-lined baking sheet.
  7. Sprinkle the remaining 1/2 cup of miniature chocolate chips over the tops of the cookies immediately.
  8. Place the baking sheet in the refrigerator for at least 30 minutes, or until the cookies are firm.
  9. Serve or store the finished cookies.

Notes

  • For easy cleanup, you can melt the chocolate and peanut butter mixture in a slow cooker on low heat instead of the microwave.
  • You can substitute the white chocolate almond bark with white baking chocolate or vanilla candy coating wafers.
  • For a different flavor, swap the white chocolate for milk chocolate or semi-sweet chocolate chips.

Nutrition

Find it online: https://mayaplate.com/easy-no-bake-avalanche-cookies/