An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips.
JUMP TO RECIPEYou’ll have to forgive my photos here. I wasn’t planning on posting these to the blog when I set out to make them the other day, but I decided to at the last minute and just quickly snapped a few pictures without setting up for it. I'll update with better photos the next time I make these!
It never occurred to me to make these for y’all because it’s a pretty popular recipe and I figured you’ve probably seen them plenty. But when I got done making them I realized I veer from the standard recipe a good bit.
And, well, I like my version better so I thought I might share it with you!
The original recipe is called Avalanche Cookies but I can't bring myself to call them cookies because… they’re not. They’re somewhere between peanut butter fudge and rice krispy treats. We’ve always called them Avalanche Bombs at my house so that’s what I’ll call my recipe.
These are a MAJOR favorite of ours. I make them every Christmas and for birthday parties mostly but sometimes the kids just randomly ask for them and I’m happy to whip up a batch because they’re so easy and because I looooooove them!
I’m not a big marshmallow person but the marshmallows totally work in these treats. I think they cut the sweetness and denseness a bit so instead of a heavy, overly sweet confection, you have a light and airy, perfectly balanced little sweet treat!
The rice cereal adds a crispy surprise that I love too! Most recipes mix the rice cereal in with the hot almond bark mixture but I like to add them after the mixture has cooled a bit which prevents them from getting soft. I mean, they’re in there for crispiness to why not do what we can to keep them crispy, right?
My ingredients are the same as the original “cookies” but the quantities are pretty different and the way the recipe is assembled is different too. I’ve been making these for years and my version takes a really good recipe to one that is spot-on perfect (to me anyway!).
A FEW NOTES ABOUT AVALANCHE BOMB NO-BAKE COOKIES
- You can use white chocolate chips or "white chips" they're sometimes called (2 12-oz bags) BUT you will need to reduce the peanut butter to 1.5 cups.
- Oddly enough, the Wal-Mart brand vanilla almond bark is my favorite 🤷
- I always use the double-boiler method to melt the almond bark because I think it’s easier than stop/start/stirring a dozen times with the microwave method.
- If you make these in the summer or your kitchen is extra warm, you’ll likely want to portion these onto baking sheets then let them set up in the fridge or it could take a long time for them to firm up.
- I use a 1.75-inch (2 tablespoon) cookie scoop for these which yields exactly 60 bombs.
- I usually pile these up on a cake stand then cover with the glass top and they will last at least a week. They don’t have to be in an air-tight container and they look so inviting and delicious on display!
Recipe for Avalanche Bombs No-Bake Cookies
Avalanche Bombs (No-Bake Cookies)
Ingredients
- 1 24-oz package white almond bark
- 2 cups creamy peanut butter
- 4 cups crispy rice cereal
- 2 1/2 cups mini marshmallows
- 3/4 cup mini chocolate chips
Instructions
- Place mini chocolate chips in the freezer while you make the recipe. This ensures the chips don’t melt when mixed in with the warm ingredients.
- Melt almond bark per package instructions.
- Stir in peanut butter until completely smooth. Set mixture aside while you assemble the other ingredients. Stir occasionally.
- Add rice cereal and marshmallows to a large mixing bowl; set aside. Go stir the almond bark.
- Line a clean work surface with parchment or wax paper. If you don’t have time to let these set up at room temperature and would rather pop them in the fridge, use baking sheets instead. Go stir the almond bark.
- When the melted almond bark and peanut butter mixture has cooled about 10 minutes, stir well then pour into bowl with rice cereal and marshmallows.
- Just before you’re ready to portion these out, stir in the mini chocolate chips.
- Using a cookie scoop or 2 spoons, scoop mixture into small portions onto lined work surface or baking sheets.
- Let set for about 2-3 hours at room temperature or until firm (or refrigerate for 30 minutes). Store at room temperature up to one week.
Notes
- You can use white chocolate chips or "white chips" they're sometimes called (2 12-oz bags) BUT you will need to reduce the peanut butter to 1.5 cups.
- Oddly enough, the Wal-Mart brand vanilla almond bark is my favorite.
- I always use the double-boiler method to melt the almond bark because I think it’s easier than stop/start/stirring a dozen times with the microwave method.
- If you make these in the summer or your kitchen is extra warm, you’ll likely want to portion these onto baking sheets then let them set up in the fridge or it could take a long time for them to firm up.
- I use a 1.75-inch (2 tablespoon) cookie scoop for these which yields exactly 60 bombs.
- I usually pile these up on a cake stand then cover with the glass top and they will last at least a week. They don’t have to be in an air-tight container and they look so inviting and delicious on display!
There is no recipe here only the pictures
ReplyDeleteThe recipe is right underneath the picture, Go slowly and look it is right in front of you.......
DeleteI'm making these today.....I have everything in my pantry and all I need to do is get going on them. They look so good and delicious Thank you so much for this great recipe.
ReplyDeleteI can't wait to make these tomorrow! SO glad you shared this simple recipe...I have everything on hand. Yay!!! Perfect for the holidays.
ReplyDeleteThese look delicious!!! I am planning to do an all appetizers/dips kind of Christmas mid-day menu...these will be a great addition for the dessert portion! FYI, there is a typo in the notes...you have "potion" instead of "portion" ;) Not nitpicking at all, I just wanted to let you know <3 Thank you for sharing yet another yummy recipe!! :)
ReplyDeleteThese are addictive! They have been requested by my kids to be made every holiday. Thanks! So yummy!
ReplyDelete