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No-bake Avalanche Cookies are a classic! White almond bark, peanut butter, Rice Krispies cereal, and mini marshmallows make a quick dessert that sets up perfectly every time. Makes a great addition to your holiday gatherings or potlucks!

Avalanche Cookies

Avalanche Cookies are an easy no-bake candy made with melted almond bark, creamy peanut butter, crunchy Rice Krispies cereal, and mini marshmallows. Perfect for Christmas cookie trays, cookie exchanges or an easy dessert for year round!

Course Dessert or Snack, Dessert/Candy, Homemade Food Gift/Snack/Dessert
Cuisine American
Keyword 4 ingredients, almond bark, avalanche cookies, Christmas recipes, easter, easy dessert, gingerbread cake, cake pops, christmas, christmas desserts, gingerbread man, gingerbread, treat, food on a stick, holiday baking, holiday treats, homemade candy, no bake cookies, no bake dessert, rice cereal, rice krispies, simple recipes for kids, Thanksgiving
Prep Time 20 minutes
Total Time 50 minutes
Servings 32
Author Emilie at FindingZest.com

Ingredients

  • 1½ pounds almond bark (or white candy melts or white chocolate)
  • 3 1/2 cups crispy rice cereal (Rice Krispies)
  • 1 cup creamy peanut butter (do not use natural peanut butter)
  • 1 1/2 cups mini marshmallows
  • mini m&ms, mini chocolate chips or sprinkles (garnish, optional)

Instructions

  1. Combine dry ingredients: In a large mixing bowl, gently stir together the Rice Krispies cereal and mini marshmallows. Set aside.

  2. Melt almond bark: Place almond bark in a large microwave-safe bowl. Microwave for 1–2 minutes, then stir. Continue heating in 30-second intervals, stirring well between each, until almost melted. Stop when a few small lumps remain and stir until completely smooth. Do not overheat.

  3. Add peanut butter: Immediately stir in the creamy peanut butter until fully melted, smooth, and combined.

  4. Mix together: Pour the melted mixture over the cereal and marshmallows. Gently stir until evenly coated.

  5. Add toppings (optional): Immediately sprinkle with mini chocolate chips, mini M&M’s, or holiday sprinkles if desired. Leave plain if preferred.

  6. Let set: Allow to set at room temperature until firm, or refrigerate to speed up the process.

  7. Store: Store in an air tight container at room temperature for up to one week or in the refrigerator for up to two weeks.

Recipe Notes

While white candy melts or white chocolate can be substituted, almond bark is ideal for this recipe. 

For best results work in intervals of approximately 4-6 cookies at a time if adding toppings so the toppings stick.