Ingredients
- 16 ounces white (vanilla) chocolate bark
- 2/3 cup creamy peanut butter
- 2-1/2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/2 cup dry roasted peanuts
- Mini chocolate chips (optional)
Instructions
- Line two baking sheets with parchment paper and set aside.
- Melt the white chocolate and peanut butter together, using a double boiler or in a bowl in the microwave.
- Meanwhile in a large bowl, combine the cereal, marshmallows and peanuts.
- Once melted, stir the white chocolate and peanut butter mixture until smooth.
- Pour the chocolate-peanut butter mixture over the cereal mixture and stir until everything is well coated.
- Drop by spoonfuls (about 2-3 tablespoons each) onto the prepared baking sheets.
- Sprinkle each cookie with mini chocolate chips, if desired.
- Refrigerate the cookies for at least 30 minutes, allowing them to harden, then enjoy.
- Store the cookies in an air-tight container in a cool place.
The original recipe I used as a guide for these delicious and easy-to-make no-bake cookies can be found here.
Cooking With Jennie 