Best No Bake Avalanche Cookies Recipes

NO-BAKE AVALANCHE COOKIES

Steps:

• Prepare 2 cookie sheets with parchment paper and set aside.
• Place chocolate chips in freezer until ready to use.
• Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
• In meantime put rice krispies to a large bowl and set aside.
• Add peanut butter to bark and stir to combine.
• Pour vanilla candy mixture over rice krispies and stir to combine.
• Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
• Add frozen chocolate chips and stir to combine.
• Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.

AVALANCHE COOKIES

Steps:

• Start by placing Chocolate Chips and Marshmallows in Freezer for atleast 30 minutes. This is very important so they don't melt when mixing ingredients together.
• Prepare cookie sheet with parchement paper or Silicone line. It's easiest to remove cooled cookies from a liner.
• Chop Almond Bark into small pieces and place in a large microwave safe bowl. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir. Continue microwaving for 15 seconds and stir until smooth.
• Stir peanut butter into melted almond bark and stir until smooth.
• Add rice krispies cereal and stir to coat. Let mixture cool until lukewarm. About 10 minutes.
• Carefully add chilled marshmallows and stir to combine then add 1/2 cup of chilled mini chocolate chips and stir.
• Place 2 tablespoon size drops of the mixture onto a piece of parchement paper or a baking sheet lined with a silicone liner.
• Sprinkle with remaining chocoalte chips before mixture hardens
• Cool completely until firm before serving.
• Store No Bake Avalanche Cookies in an airtight container for up to a week. Cookies are best if enjoyed within 2-4 days.