Avalanche Cookies


  • 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)


  1. Line two baking sheets with parchment paper and set aside.
  2. Melt the white chocolate and peanut butter together, using a double boiler or in a bowl in the microwave.
  3. Meanwhile in a large bowl, combine the cereal, marshmallows and peanuts.
  4. Once melted, stir the white chocolate and peanut butter mixture until smooth.
  5. Pour the chocolate-peanut butter mixture over the cereal mixture and stir until everything is well coated.
  6. Drop by spoonfuls (about 2-3 tablespoons each) onto the prepared baking sheets.
  7. Sprinkle each cookie with mini chocolate chips, if desired.
  8. Refrigerate the cookies for at least 30 minutes, allowing them to harden, then enjoy.
  9. 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.

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