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No-Bake Avalanche Cookies make a delicious treat during the holidays! A sweet melted white chocolate and peanut butter mixture is combined with soft mini marshmallows and rice krispie cereal for a creamy and sweet dessert.
Another no-bake holiday dessert to add to your list is this Rocky Road Clusters recipe!
No bake Avalanche Cookies are a holiday must-make, so be sure to add these to your baking list..even though this is a no-bake recipe! Soft marshmallows and crispy rice cereal are coated in a creamy melted peanut butter and white chocolate coating. Then topped with miniature chocolate chips or your favorite festive sprinkles.
I always end up making these Avalanche Cookies all throughout December because they are my favorite treat to gift and they take minutes to make. No-bake cookies during the holidays are always a bonus too since we always have other cookie recipes that need the oven.
When I first had these, I was teaching a kids cooking class when I was in college and one of my students’ mom made these for me and I was hooked. I looked all over the internet for the recipe before I knew what they were called. I finally was able to come up with what I had and made a few adjustments. It was love at first bite.
Why You’ll Love This Recipe
- Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.
- Rice Krispies or crispy rice cereal: The ingredient that makes these cookies crispy and full of texture. Any rice krispie brand will work.
- White chocolate chips: The base of the cookie coating. You could also use milk or semi sweet chocolate chips instead but it will change the flavor a bit.
- Miniature marshmallows: Adds a soft, gooey, and fluffy texture. They are my favorite part of each bite!
- Topping of choice: Mini chocolate chips or sprinkles are my favorite topping. You could also leave them plain.
how to make avalanche cookies
Melt white chocolate mixture: In a medium or large microwave-safe bowl, melt white chocolate chips. Stir every 30 seconds until melted. Add in peanut butter and stir until combined and smooth.
Add marshmallows and cereal: Add mini marshmallows and rice cereal and continue to stir until mixture is evenly coated in chocolate.
Scoop cookies: Line a baking sheet with parchment paper or wax paper. Spoon 1-2 tablespoons of mixture (I like to use a mini ice cream scoop) onto lined baking sheet. Sprinkle with mini chocolate chops or sprinkles (optional).
Let cookies harden: Place the cookies on the counter for 2 hours or place in the refrigerator for 15-20 minutes to set and harden. Enjoy!
recipe tips & variations
- Make sure to scoop cookie mixture from the bottom: This is where the melted chocolate will be so you want to be sure to get enough.
- Be careful not to burn the chocolate in the microwave: If you burn the chocolate, it will turn into a pasta and it won’t work. I like to melt the chocolate in 30-second intervals just to be sure.
- Alternative chocolate: Instead of white chocolate chips you could use a white candy coating, white almond bark, candy melts, butterscotch chips, milk chocolate chips, or dark chocolate chips.
- Use a cookie scoop: Or spoon to scoop the cookies in a cookie form.
- Extra crunchy texture: Swap the creamy peanut butter for a chunky peanut butter and add a cup of dry roasted peanuts or your favorite nuts.
Add-ins and Toppings
- Chocolate chips: Add extra chocolate chips.
- Peanut butter chips: Adds an extra peanut butter flavor. You could also add chopped Reese’s peanut butter cups or Reese’s pieces.
- Unsweetened shredded coconut or coconut flakes
- Sprinkles: Adds fun and color!
- M&M candies: Use red and green M&Ms during Christmas time.
- Pretzels: Adds even more crunch.
- Nuts: Chopped walnuts, peanuts, almonds, cashews, brazil nuts, and pecans make great additions.
- Add a sprinkle of sea salt to the tops of these candies for even more flavor.
leftovers & storage
To-store: Store leftover cookies in an airtight container at room temperature for three to four days. Transfer the cookies to the refrigerator and store them for up to two weeks.
To-freeze: Freeze the cookies in a freezer bag for up to six months. Allow the clusters to thaw in the refrigerator overnight.
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- 2 cups crispy rice cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup creamy peanut butter
- 12 ounce white chocolate chips 1 bag
- mini chocolate chips or sprinkles optional for topping
- In a medium or large microwave safe bowl, melt white chocolate chips. Stir every 30 seconds until melted. Add in peanut butter and stir until combined and smooth.
- Add mini marshmallows and rice cereal and continue to stir until mixture is evenly coated in chocolate.
- Line a baking sheet with parchment paper or wax paper. Spoon 1-2 tablespoons of mixture (I like to use a mini ice cream scoop) onto the baking sheet. Sprinkle with mini chocolate chops or sprinkles (optional).
- Place the cookies on the counter for 2 hours or place in the refrigerator for 15-20 minutes to set and harden. Enjoy!