Description
No-bake avalanche cookies are chewy, crunchy, and sweet treats made with crispy rice cereal, marshmallows, peanut butter, and melted white chocolate. Quick to prepare, they’re perfect for gifting or satisfying your sweet tooth in a pinch.
Ingredients
- 2 cups (60 g) crispy rice cereal
- 1 cup (45 g) mini marshmallows
- 2 cups (340 g) white chocolate chips
- 1/2 cup (128 g) creamy peanut butter
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon fine salt (optional)
- 1/4 cup (45 g) mini chocolate chips, for sprinkling (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, combine crispy rice cereal and mini marshmallows. Set aside.
- In a microwave-safe bowl, melt the white chocolate chips and peanut butter in 20–30 second intervals, stirring between each, until smooth.
- Stir in vanilla extract and salt, if using.
- Pour the melted mixture over the cereal and marshmallows. Gently fold to coat everything evenly.
- Quickly scoop heaping tablespoonfuls onto the prepared baking sheet.
- Sprinkle mini chocolate chips on top while cookies are still slightly warm, if using.
- Let set at room temperature for 30–45 minutes, or chill in the fridge for 15–20 minutes until firm.
Notes
- Work quickly before the mixture sets.
- Let cookies cool slightly before adding chocolate chips to avoid melting.
- Add a pinch of flaky salt on top for a sweet-salty contrast.
- Use candy coating instead of white chocolate for extra firmness.
- Store in a cool place to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 2mg
