Easy No Bake Avalanche Cookies – just 4 ingredients and 5 minutes to make this cookie version of Rocky Mountain Chocolate Factory’s Avalanche Bark!
I love easy no bake desserts and these avalanche cookies are right up there, they could not be simpler to make. These are great for the middle of the summer when you just want something sweet, but don’t want to turn on the oven. Or for a treat for the holidays like Reese’s Fudge.
These No Bake Chocolate Avalanche Bars are another version with 3 different kinds of chocolate for the chocolate lover in your life!
Avalanche Cookies are a classic around Christmas time, but I like to make them year round. They are so simple and take just 4 ingredients to make. You can have them pretty much done in 5 minutes and then it is just waiting for them to set up. Don’t get me wrong, that is probably the hardest part!
What You’ll Need
- White Chocolate
- Peanut Butter
- Rice Krispie Cereal
- Mini Marshmallows
- Mini Chocolate Chips (optional)
I like to mix it up and top about half of them with mini chocolate chips when I made them. They are a sweet cookie with the marshmallows and the almond bark, so the semi-sweet chocolate just gives it that little bit of extra something to round out the flavors. But given my husband doesn’t like chocolate, I leave some off for him.
What Kind of Chocolate To Use
I like to use the white almond bark you find in the baking aisle at the store. It melts very smooth and easily, so it works much better than white chocolate chips in a recipe like this.
You can also mix it up and use other a mix of other chocolates as well. These Chocolate Avalanche Bars are a great option that you can do in cookie form as well.
How to Make Avalanche Cookies
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Start by melting together the white chocolate and peanut butter together. I like to do this in the microwave, checking every 30 seconds. But you can use a double boiler over the stove if you prefer.
- After it is all melted, add in rice krispies and the marshmallows and mix until everything is well coated.
- I like to use 2 spoons to scoop the mixture onto a baking sheet so that it can set up. Once all the cookies are formed on a baking sheet you can sprinkle over a few chocolate chips if you want to.
- Then just let them sit for a couple hours or until the chocolate has hardened. Then you can enjoy! Super simple, with just about 5 minutes worth of work!
These are so simple to make, you just need a large bowl, spatula, and a baking sheet.
How to make these Peanut Allergy Friendly
- Biscoff or Cookie Butter spread is amazing in these
- Sunbutter is great for tree nut allergies as well
- If tree nuts are ok, then almond butter or even Nutella would be great.
I have made these cookies a few times with peanut butter, with Biscoff spread and with a combination of each. So mix it up and see what your family likes best!! You can even sprinkle a few mini chocolate chips on top to make them more like Rocky Mountain Chocolate Factory’s avalanche bark.
Store avalanche cookies in an airtight container for about 4 days at room temperature or up to about a week in the fridge.
You can also freeze these cookies. They will last in the freezer for 4-5 months. Just let them sit at room temperature to thaw before serving.
More Great Summer Dessert Recipes
- No Bake Peanut Butter Cheesecake
- Jello Pie
- Fresh Strawberry Pie
- Ice Cream Sandwich Icebox Cake
- No Bake Oreo Cheesecake
- Strawberry Cheesecake Lasagna
- Monster Cookie No Bake Bars
- No Bake Mint Chocolate Chip Pie
Easy No Bake Avalanche Cookies
Easy No Bake Avalanche Cookies - just 4 ingredients and 5 minutes to make this cookie version of Rocky Mountain Chocolate Factory's Avalanche Bark!
- 2 cups Rice Krispie cereal
- 1 1/2 cup mini marshmallows
- 1 pound white chocolate, (vanilla almond bark), melted
- 1/2 cup creamy peanut butter
- 1/4 cup mini chocolate chips (optional)
- In a large bowl mix together cereal and marshmallows. Set aside.
- Mix peanut butter with white chocolate until smooth. Pour over cereal. Gently mix until everything is well coated.
- Using a spoon, scoop cereal mixture onto lined baking sheet. If you are using chocolate chips sprinkle a couple on the top of each cookie.
- Let set for 2 hours or until chocolate is set up.
- Store in an air tight container.
Recipe Adapted from Cookies and Cups
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Amount Per Serving Calories 160Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 61mgCarbohydrates 18gFiber 0gSugar 14gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Sara Welch says
Always love a good “no bake” treat! These were delicious; exactly what I needed to cure my sweet tooth!
These are so good! The kids love helping me put these together! Perfect treat for summer or just any day of the week!
Julie Small says
My daughter made these for Christmas Eve. They are so good! I’ll be making them too.
how long will these last and still be fresh
Erin S says
They will stay fresh for probably 4 days, they also freeze well.