These avalanche cookies are SO good and easy to make, based on Avalanche Bars. A no bake recipe that takes only minutes, they’re packed with peanut butter, chocolate, marshmallows, and Rice Krispies, giving the perfect crunchy and chewy bite.
If you’ve tried avalanche bark from Rocky Mountain Chocolate Factory, you’ll love these cookies. The gooey, melty chocolate chips and white chocolate make them deliciously sweet—and you won’t stop eating, even when your teeth and belly start aching from all the deliciousness!
Avalanche Cookies-The Short Answer
Why You’ll Love No Bake Avalanche Cookies
- Quick and no-bake dessert that’s fun to make and eat
- The ultimate sweet treats, combining chewy, crunchy, and creamy textures
- A perfect mashup of Rice Krispies, white chocolate, and peanut butter, with a hint of cookie crunch
- Chocolatey delights that will quickly become an obsession
I made these cookies and knew they’d be a hit.
- Loaded with peanut butter, chocolate, and marshmallows
- Melt-in-your-mouth, good, and delicious snack
- Ready in minutes, with a balance of soft, chewy, and crunch
- A must-try recipe that’s extra satisfying
Ingredients
To make avalanche cookies, you’ll need the following:
- 2 cups Crispy Rice cereal
- 1 cup mini marshmallows
- 1/2 cup creamy peanut butter
- 1 lb white chocolate
- 1/4 cup mini chocolate chips (optional)
- 16 ounces white almond bark or white candy coating
Instructions
Prep the Base
- I always prefer starting simple: line a baking sheet with parchment paper or a silicone baking mat and set aside the lined pans.
- In a large bowl, mix the crispy rice cereal, then add marshmallows so the mini marshmallows create those soft marshmallow bites that make each cookie light and airy.
Melt the Chocolate
- In a microwave safe bowl or large microwave safe bowl, break almond bark into pieces.
- Microwave in 30 second intervals, stirring in-between, until it starts to melt. I prefer this, but a double boiler works for slow melting chocolate.
- Remove once melted and add peanut butter with white chocolate chips, stirring until completely melted, smooth, and glossy with a smooth consistency.
Combine Everything
- Pour the smooth mixture over the cereal and stir to combine until completely coated and completely combined.
- Let the mixture cool to lukewarm. I usually freeze mini chocolate chips in the freezer, then add the frozen chocolate chips so they stay firm.
Shape and Set
- Use a tablespoon to scoop, drop, or form dollops, aiming for 2 tablespoon sized drops on each sheet.
- Repeat with the remaining mixture and work quickly before the cookies harden.
- Immediately sprinkle the top with dark chocolate, milk chocolate, colorful sprinkles, or even pretzels and nuts for a salty crunch.
Chill and Serve
- Place the trays in the refrigerators until the cookies set and set completely into a firm bite.
- Serve and keep enjoying these sweet, nutty, chocolatey, crispy treats—an easy, delicious, no bake treat ready in less than 30 minutes, and a true crowd favorite for any occasion, from everyday snacking to holiday gatherings.
Pro Tips
Smart Melting Choices
- From my kitchen experience, microwaving is important when you heat white chocolate and peanut butter in 30 second intervals, because it can burn, seize, and turn clumpy easily, which is hard to reverse.
- I always recommend watching it closely; if you prefer, a double boiler on medium low heat also works better.
- I like almond bark, a candy product that resembles white chocolate, easy to find in slabs in the baking aisle near chips.
- If you can’t use it, melts instead from a brand like Ghirardelli suit this recipe well.
Shaping and Handling
- For texture, I rely on creamy peanut butter such as Skippy or Jif, since natural does not work well.
- A tablespoon or cookie dough scoop helps portion the mixture, keeping cookies the same size.
- I don’t skip the step of lining the pan with parchment paper or a silicone mat on the sheet, as it prevents sticking and makes it easy to remove them once set.
- Scooping and using a triggered tool ensures each piece and keeps things mess free, though spoons work by sliding from spoon onto the sheet.
Topping, Cooling, and Storage
- For topping, mini chocolate bits are completely optional and can be switched to festive sprinkles, depending on the holiday or occasion.
- Always add them while the surface is still wet; it acts like glue, then sets so toppings stick.
- During cooling, I let them take about an hour at room temperature, depending on the house, to fully harden; to speed the process, I feel it helps to place them in the fridge for 15 minutes.
- For storing, leftover cookies stay fresh if you keep them stored in an airtight container for up to one week, or freeze for two months (1 to 3), then thaw before enjoying.
Notes &Nutrition
Nutrition Per Serving (1 Cookie)
- For Serving Size: 1 cookie, I always check what I’m actually eating, not just the recipe totals
- Calories 141 feel reasonable to me when I want a small sweet treat
- It includes Carbohydrates 14.7 g, Protein 2.5 g, and Fat 8.6 g, which I find fairly balanced for a no-bake cookie
- Sugar 11.8 g, Sodium 56.6 mg, and Cholesterol 3.7 mg are worth noting, and I usually keep these in mind when having more than one
- From my experience, this per-cookie breakdown is the most practical for everyday snacking
Extended Nutrition Reference
- I look at this broader view when I’m planning ahead or comparing desserts, and it lists 193kcal
- It contains Carbohydrates 21g, Protein 3g, and Fat 10g, which reflects a larger or alternate calculation
- Saturated Fat 5g, Cholesterol 1mg, Sodium 87mg, Potassium 73mg, and Sugar 16g give a fuller picture
- Micronutrients like Vitamin A 230IU, Vitamin C 2.1mg, Calcium 16mg, and Iron 1.3mg are a bonus I don’t always expect in a cookie
- I personally use this set when I want more detailed nutritional context
Storage & Handling
- After making avalanche cookies, I always store them in an airtight container
- In my kitchen, they stay best for up to 5 days in a cool place
- I’ve learned that you dont have to refrigerate these, which keeps the texture just right
- But if they are kept warm, they could become sticky, something I found out the hard way once
- Moving them away from heat is a small habit I now follow to keep them looking and tasting fresh
Fun Serving Suggestions
If you’re anything like me and love stress-free desserts such as Avalanche Cookies Made Easy (No-Bake Recipe), then you’ll appreciate quick wins like Popcorn Cake Recipe | Super Quick & Easy No-Bake Treat when time is tight, and The 5-Minute Brownie Batter Dip Everyone Is Obsessed With for those sudden chocolate cravings we all get.
On days when you want comfort without effort, I personally reach for Lazy Girl’s Guide: Easy Monkey Bread in a Loaf Pan, or treat myself with Homemade Payday Bars (Quick Easy & Better Than Store-Bought) and Fudgy Brownie Cake Mix Recipe, because easy desserts should still feel homemade and special.
FAQ’s
How does almond bark compare to chocolate in avalanche cookies?
From my own baking experience, choosing between almond bark and chocolate makes a real difference. Almond bark is made with vegetable fats instead of cocoa butter, which makes it less temperamental for home projects, especially when handling melted chocolate. I’ve learned that cocoa butter based chocolate can develop a powdery coating if it isn’t tempered properly during melting, while this problem does not occur with almond bark, giving a shiny look, good texture, and a reliable end product.
Why is avalanche bark used in avalanche cookies?
For me, avalanche bark is the inspiration behind these cookies and a popular candy I first noticed at the Rocky Mountain Chocolate Factory store. It combines white chocolate, peanut butter, and dark chocolate with soft marshmallows and crispy rice krispies, and this familiar blend is what gives avalanche cookies their signature rich flavor and satisfying crunch.
