Avalanche Cookies
Creamy, crunchy Avalanche Cookies combine almond bark, peanut butter, cereal, and marshmallows for an irresistibly easy no-bake treat.
Servings: 24 cookies
Ingredients
- 16 ounces vanilla almond bark
- ¾ cup creamy peanut butter
- 2½ cups crispy rice cereal
- 2 cups miniature marshmallows
- ¼ cup miniature chocolate chips for topping
- Maldon salt for topping OPTIONAL
Instructions
- Line a baking sheet with parchment paper and set aside. Roughly chop or break the almond bark into large pieces and place in a large glass bowl. Microwave for 1 minutes and then at 30 second increments until mostly melted, about 2 minutes total, depending on the microwave.
- Remove from the microwave and stir smooth. Add the peanut butter and stir until completely melted. Add the cereal and stir to coat. Add the marshmallows and stir to mix throughout.
- Scoop the mixture until the parchment lined tray in approximately 2-tablespoon mounds. Sprinkle with mini chocolate chips and a bit of salt, if desired. Place in the refrigerator and chill until firm.
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition
Calories: 186kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 45mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.2mg