Easy No Bake Avalanche Cookies Recipe
Introduction
These Easy No Bake Avalanche Cookies are a delightful mix of crunchy, chewy, and chocolatey goodness. Perfect for a quick treat, they come together without any baking and are great for all ages. Enjoy a fun and simple snack that’s ready in minutes!
Ingredients
- 1/2 cup mini chocolate chips
- 16 ounces vanilla flavored candy coating (Almond Bark or CandiQuik)
- 15 ounces creamy peanut butter (1 15-ounce jar)
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
Instructions
- Step 1: Prepare 2 cookie sheets by lining them with silpat mats or parchment paper. Set aside.
- Step 2: Place mini chocolate chips in the freezer until ready to use.
- Step 3: Add Rice Krispies cereal to a large bowl and set aside.
- Step 4: Place the vanilla flavored candy coating in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each, until fully melted and smooth.
- Step 5: Stir the creamy peanut butter into the warm melted candy coating until fully combined.
- Step 6: Pour the peanut butter mixture over the Rice Krispies and stir well to coat evenly. Let the mixture cool to room temperature or until just barely warm.
- Step 7: Fold in the mini marshmallows, then add the frozen mini chocolate chips and stir gently to combine.
- Step 8: Use a 2-tablespoon scoop to portion the mixture onto the prepared cookie sheets, spacing each treat to prevent sticking.
- Step 9: Let the cookies sit in a cool place until firm. If your kitchen is warm, place them in the fridge to set.
- Step 10: Serve and enjoy your no bake Avalanche Cookies!
Tips & Variations
- For a nut-free version, substitute peanut butter with sunflower seed butter and use an allergy-friendly candy coating.
- Add chopped nuts or dried fruit to the mixture for extra texture and flavor.
- If you prefer a more chocolaty taste, mix in a few tablespoons of cocoa powder with the candy coating before melting.
- Use different shaped cookie scoops to create fun bite-size treats.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. To enjoy, allow refrigerated cookies to come to room temperature or eat chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dark or milk chocolate instead of vanilla candy coating?
Yes, you can substitute with dark or milk chocolate melts. Just keep an eye on melting times as they may vary slightly.
Will these cookies melt in warm weather?
Because they contain melted candy coating and peanut butter, they can soften or melt in hot conditions. It’s best to store and serve them in a cool environment or refrigerate before serving.
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Easy No Bake Avalanche Cookies Recipe
- Total Time: 20 minutes
- Yield: About 24 cookies 1x
Description
Easy No Bake Avalanche Cookies are a delightful and simple treat featuring a blend of creamy peanut butter, melted vanilla candy coating, crispy Rice Krispies, mini marshmallows, and chocolate chips. Perfect for a quick snack or party dessert, these cookies require no baking and come together quickly with minimal ingredients.
Ingredients
Dry Ingredients
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup mini chocolate chips
Wet Ingredients
- 16 ounces vanilla flavored candy coating (Almond Bark or CandiQuik)
- 15 ounces creamy peanut butter (1 jar)
Instructions
- Prepare Cookie Sheets: Line two cookie sheets with Silpat mats or parchment paper and set aside to prevent sticking.
- Freeze Chocolate Chips: Place the mini chocolate chips in the freezer to keep them firm until they are mixed into the cookies.
- Measure Dry Ingredients: Add the Rice Krispies cereal to a large mixing bowl and set it aside, ready to combine later.
- Melt Candy Coating: Place the vanilla flavored candy coating (almond bark) in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each, until the coating is fully melted and smooth.
- Combine Peanut Butter: Stir the creamy peanut butter into the warm, melted candy coating until well blended and smooth.
- Mix with Cereal: Pour the peanut butter and candy coating mixture over the Rice Krispies. Stir to coat evenly. Let the mixture cool to room temperature or until it is just barely warm to the touch.
- Add Marshmallows and Chocolate Chips: Fold the mini marshmallows into the cooled mixture, then add the frozen chocolate chips and stir gently to evenly distribute.
- Portion Cookies: Using a 2-tablespoon scoop, drop portions of the mixture onto the prepared cookie sheets, spacing them out to avoid sticking together.
- Set Cookies: Allow the cookies to sit at room temperature in a cool spot until they are firm. If your kitchen is warm, refrigerate them briefly to speed up setting.
- Serve and Enjoy: Once set, serve the cookies fresh and enjoy their crunchy, creamy, and sweet flavors.
Notes
- For best results, ensure the peanut butter and candy coating mixture has cooled slightly before adding marshmallows to prevent melting.
- If you prefer, substitute the vanilla candy coating with white chocolate chips melted in the same manner.
- Store finished cookies in an airtight container at room temperature or in the refrigerator for longer freshness.
- For nut-free variation, substitute peanut butter with sunflower seed butter.
- Using Silpat mats or parchment paper helps with easy removal and cleanup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cookies, peanut butter cookies, rice krispies treats, avalanche cookies, easy dessert, no bake dessert, chocolate chip cookies
