Chocolate Avalanche Bars – super easy no bake avalanche cookies turned into even easier bars made with 3 kinds of chocolate!
Have you ever heard to avalanche cookies before? A couple years ago I made these Easy No Bake Avalanche cookies that used white chocolate as the base. They were a huge hit, and the cookie exchanges I brought them to loved them.
Today we have a chocolate version that has been turned into bars! I thought the original cookies I made were easy, but these are even easier!
My friends Donna and Chad from The Slow Roasted Italian came out with a new book! The book is called The Simple Kitchen, and it is gorgeous! Plus it is full of easy to make, delicious recipes for every day. My son went through the book and pretty much marked up half of it with recipes he wanted me to make.
We have already tried the Jalapeno Popper Quesadillas, and they were amazing. I know they are going to become a staple in our house. Up on the menu this week is the Creamy Pesto Tortellini. Seriously, so many great recipes. From quick and easy dinners, to soups, side dishes, and even desserts!
One thing that I am really liking about The Simple Kitchen cookbook, is it really is simple. The recipes are made for the every day cook. You don’t have to be a chef, you don’t have to shop at specialty stores, and you don’t need any special equipment. Just basic pots and pans, with every day ingredients.
So let’s get back to these chocolate avalanche bars. The original recipe calls for chunky peanut butter. But I didn’t have any. I absolutely love chocolate and peanut butter together, so creamy peanut butter is what I used!
To say these disappeared quickly is an understatement. I had to get them out of my house, because I could not stay out of them. Then it was threatened that they get returned to me, because my friends couldn’t stay out of them either. Addicting and so good! These chocolate avalanche bars will make the perfect addition to your holiday baking tray for sure!
Pick up your copy of The Simple Kitchen today, or order a copy for the holidays. It would make a great gift for the cook in your life.
- 1 pound chocolate-flavored candy coating (almond bark)
- 2 cups semi-sweet chocolate chips
- 4 oz German's sweet chocolate bar (or dark chocolate, about 50% cacao)
- 1 jar (16 oz) peanut butter
- 3 cups rice crispy cereal
- 3 cups mini marshmallows
- Line a 13x9 inch baking pan with parchment paper or aluminum foil. Set aside.
- Heat all the chocolate in microwave safe bowl on 50% power for 30 seconds intervals until smooth.
- Stir in peanut butter until melted and smooth.
- Mix in rice cereal and marshmallows until well combined.
- Pour into prepared pan. Allow it to set up in the fridge until firm. Slice and store in an air tight container in the fridge.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per ServingCalories 261 Total Fat 13g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 6mg Sodium 38mg Carbohydrates 36g Fiber 2g Sugar 25g Protein 4g
**I was sent a copy of this book to review. All thoughts are 100% my own. This post contains affiliate links.