These avalanche cookies are a classic no-bake recipe made with cereal, almond bark, marshmallows, and crunchy peanut butter.
What Are Avalanche Cookies?
Avalanche cookies are a combination of Rice Krispie treats and no-bake cookies. There are usually just 4 ingredients. I don’t know why they are called avalanche cookies. Maybe it’s because they look like cute little avalanche snowballs that rolled down a hill!
Since they have such a beautifully white color, I love making them in the winter, but they are perfect any time of year.
How To Make Allergy-Friendly No-Bake Cookies
I used crunchy peanut butter in these cookies. If you are allergic to peanut butter, you can use any other type of nut butter. To get the classic texture, I suggest using a crunchy nut butter.
How To Make Avalanche Cookies
This is a fun recipe to make with your kids! The entire recipe is in the printable recipe card at the bottom of this post. First, I have some step-by-step pictures along with some tips!
What’s In Avalanche Cookies
The first step is to gather your ingredients. Here is what I used in my cookies:
- Rice Krispies cereal
- Vanilla almond bark
- Mini marshmallows
- Crunchy honey peanut butter
Melt The Almond Bark
The very first step is to melt the almond bark. If you are scared you are going to burn it, you can melt it on the stove top.
If you melt it in the microwave, warm it up in 30-second intervals and mix well in between each set. If you try to let it go too long, the white chocolate will burn.
Mix Together All The Ingredients
After the almond bark is completely melted, mix the peanut butter into it. Then, pour this mixture on top of the cereal and mini marshmallows in a bigger bowl.
Sit At Room Temperature
You might be tempted to pop these little cookies into the freezer or refrigerator, but don’t do it! This will make them too hard to chew. Just let them sit on the countertop for about 30 minutes. It doesn’t take very long for them to harden back up.
How To Store Avalanche Cookies
The best way to store these cookies is in an airtight container on the countertop or in your pantry. If you keep them in the refrigerator, they will be too hard to chew.
They will last about a week, so enjoy them when they are fresh.
Avalanche Cookies Recipe
Here is the entire recipe in a printable recipe card! Don’t forget to pin this post to your baking board on Pinterest.
- 2 C rice crispie cereal
- 1 lb. Package of vanilla almond bark
- 1 cup mini marshmallows
- ½ cup crunchy honey peanut butter
- Line a baking sheet with parchment paper.
- In a large bowl, combine cereal and marshmallows and set aside.
- If your almond bark came in a microwave-safe container, microwave for 60 seconds. Mix and then microwave in 15-second intervals until completely melted and smooth. If needed place almond bark in a microwave-safe bowl and heat as instructed above.
- Once your vanilla almond bark is completely melted and smooth add your ½ cup of crunchy peanut butter and stir until well combined.
- Next, pour the entire contents of the mixture into the cereal and marshmallows. Stir well. Spoon large heaping spoonfuls onto the parchment paper. Repeat until all the mixture is gone.
- Top with mini chocolate chips or sprinkles to make them festive.
- Allow the cookies to sit at room temperature until fully set. Avoid placing them into the fridge because it will make the cookies overly hard.
Amount Per Serving: Calories: 172Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 53mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 3g
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