No-Bake Avalanche Cookies
No-Bake Avalanche Cookies are craggy clusters of crispy rice cereal and chewy mini marshmallows held together with a pale-tan peanut butter coating. Mini chocolate chips pressed onto the tops add contrast without melting into the warm mixture.
The key is to melt the white coating gently, then let it cool briefly before adding the marshmallows. Scoop the mixture into loose mounds and chill until the clusters hold their shape and lift cleanly from the parchment.
Ingredients for No-Bake Avalanche Cookies
- 12 ounces white almond bark or white melting wafers, chopped if needed (340g)
- 1/2 cup conventional creamy peanut butter (130g)
- 4 cups crispy rice cereal (110g)
- 2 cups mini marshmallows (100g)
- 1/2 cup mini chocolate chips, for topping (85g)
- Parchment paper, enough to line one large baking sheet
Use almond bark or wafers made to melt and set. Ordinary white chocolate chips may behave differently. Conventional creamy peanut butter is the more dependable choice here; oil separation in natural peanut butter may affect how the clusters set.
How to Make No-Bake Avalanche Cookies
Makes about 18–20 clusters. Allow about 15 minutes to prepare them and 20–30 minutes to chill, for about 40–50 minutes total.
- Line the tray: Cover a large baking sheet with parchment paper. Set the mini chocolate chips nearby so they are ready when you scoop the clusters.
- Melt the coating: Place the almond bark or melting wafers in a microwave-safe bowl. Microwave in 20–30-second bursts, stirring thoroughly after each one and checking after the first burst. Use low or medium power if the coating tends to overheat. Stop when it is smooth and fluid, with no hard pieces; melting takes about 2–3 minutes, depending on the microwave and coating.
- Add the peanut butter: Stir it into the melted coating until evenly blended and pale tan. Let the mixture stand for 2–3 minutes to cool slightly. It should still be fluid enough to coat the cereal.
- Fold in the cereal and marshmallows: Gently fold in the crispy rice cereal, then the mini marshmallows, until distributed. Avoid crushing the cereal or overworking the mixture.
- Scoop and top: Drop generous spoonfuls onto the lined sheet, leaving a little space between them. Keep the clusters loosely mounded and roughly 2 inches across; do not press them into smooth balls or flatten them. Press the mini chocolate chips onto the tops while the coating is tacky.
- Chill until firm: Refrigerate the uncovered tray for about 20–30 minutes. The clusters are ready when they hold their shape and lift from the parchment without smearing or collapsing.
How to Keep the Coating Smooth
White melting coating can become thick or grainy if overheated. Stir well between short microwave bursts and stop heating as soon as it is smooth. For a microwave-free method, melt the coating gently in a double boiler, then stir in the peanut butter and continue as directed.
The brief cooling pause helps the marshmallows stay distinct rather than softening into the coating. Adding the chocolate chips after scooping keeps them visible on the rough, cereal-studded tops.
How to Store Avalanche Cookies
Store fully set clusters in an airtight container in the refrigerator for up to about one week. In a cool room, they can sit at room temperature briefly, but warmth may make them soft or sticky. No reheating is needed.
To freeze, place the fully set clusters in a freezer-safe container or bag with parchment between layers. Freezer-storage guidance varies, so use them within a few months for best quality. Thaw in the refrigerator or serve slightly chilled.
For another no-bake peanut-butter treat, try No-Bake Chocolate Peanut Butter Bars. For a layered dessert, see No-Bake Oreo Dessert Lasagna.
Nutrition
Approximate nutrition per cluster, based on 19 clusters: 195 calories, 2g protein, 10g fat, and 24g carbohydrates. Per 100g: approximately 485 calories, 5g protein, 26g fat, and 60g carbohydrates. Values vary by brand and cluster size.
Equipment
- Large baking sheet
- Parchment paper
- Microwave-safe bowl
- Microwave
- Spatula
Ingredients
- 12 ounces white almond bark or white melting wafers, chopped if needed (340 g)
- 1/2 cup conventional creamy peanut butter (130 g)
- 4 cups crispy rice cereal (110 g)
- 2 cups mini marshmallows (100 g)
- 1/2 cup mini chocolate chips, for topping (85 g)
- Parchment paper, enough to line one large baking sheet
Instructions
- Line a large baking sheet with parchment paper and set the mini chocolate chips nearby.
- Place the almond bark or melting wafers in a microwave-safe bowl. Microwave in 20–30-second bursts, stirring thoroughly after each burst, until smooth and fluid, about 2–3 minutes.
- Stir the peanut butter into the melted coating until evenly blended. Let the mixture cool for 2–3 minutes while remaining fluid.
- Gently fold in the crispy rice cereal, then the mini marshmallows, until evenly distributed.
- Drop generous spoonfuls of the mixture onto the prepared baking sheet, forming loose mounds about 2 inches across.
- Press mini chocolate chips onto the tops while the coating is tacky.
- Refrigerate uncovered for 20–30 minutes, until the clusters hold their shape and lift cleanly from the parchment.
Tips
- Use almond bark or melting wafers designed to melt and set; ordinary white chocolate chips may behave differently.
- Use conventional creamy peanut butter for more dependable setting.
- Melt the coating in short bursts and stir well to prevent it from overheating or becoming grainy.
- Let the melted mixture cool briefly before adding marshmallows so they stay distinct.
- Keep the clusters loosely mounded rather than pressing them into smooth balls.