Avalanche Cookies are an easy, no-bake treat loaded with peanut butter, white chocolate, milk chocolate, and marshmallows. This Rocky Mountain Chocolate factory copy-cat is sure to please!
Avalanche Cookies are delicious. That’s it. Enough said. But I will fill you in on them a little bit more :). So Rocky Mountain Chocolate Factory sells what they call “Avalanche Bark”. I have been there once, but didn’t actually try it, because years before I had started making these cookies at home and decided that was all I needed. Plus, it is waaaay cheaper to just go and whip up these not so beautiful, but oh-so-tasty cookies myself.
Many years ago, I discovered that white chocolate and peanut butter make one of the most fantastic flavor combinations. I don’t know what it is, but the sweet of white chocolate and the flavor of peanut butter just make me wanna sing and are thereby the biggest part of these cookies’ success.
It’s June, therefore my kitchen is warming, up so recipes that don’t require an oven are extra handy this time of year. I promise that they aren’t just easy and convenient, they are super yummy, even though they are kind of ugly! I’ve decided that ugly desserts are kind of hard to photograph, but nonetheless some of the ugliest treats I make are some of my favorites.
Also, these cookies tend to be kind of goopy, but if you feel the need to firm them up, just pop them in the fridge for a little bit. WordPress insists goopy isn’t a word, but I thought it was so I’m using it.
Here’s to summer, and no-bake recipes, and peanut butter!
- 1 cup milk chocolate chips
- 2 1/2 cups white chocolate chips
- 1 tablespoon vegetable oil
- 1 1/2 cups peanut butter
- 1/2 teaspoon vanilla
- 3 cups rice crispies
- 1 1/2 cups mini marshmallows
- Place the milk chocolate chips in a bowl or plastic container and place in the freezer to avoid melting them once they are mixed into batter.
- Melt the white chocolate chips with the vegetable oil in the microwave, at 60% power, in 30 second increments. Stir in between each 30 second increment. Once the white chocolate is melted, add the peanut butter and stir to combine. Add the vanilla and combine again. Add rice crispies and combine. Allow this mixture to cool to room temperature or until barely warm. This should only take around 5 minutes or less.
- Next, fold in the marshmallows and then the milk chocolate chips. Scoop out about 2-3 tablespoon portions of the mixture to form cookies and place them on parchment paper. Allow to harden. Sometimes I place them in the fridge so they will harden faster. Enjoy!
- Makes about 15-18 cookies, depending how big you make them.
Cookitgirl
July 4, 2019Love your blog!! So many delicious cookies!!
hannah@butterloveandcowboys.com
September 26, 2019Thanks so much :)!