Avalanche Cookies are an easy no-bake dessert ready in about 20 minutes. They combine the crunch of crispy rice cereal with creamy white chocolate, peanut butter, and mini marshmallows for a salty-sweet, crunchy treat that tastes like a cross between rice krispie treats and muddy buddies.
No Bake Avalanche Cookies
If you love classic no-bake cookies made with peanut butter, chocolate, and oats, you’ll enjoy these Avalanche Cookies. Instead of oats, they use crispy rice cereal and mini marshmallows, producing a light, crunchy cluster coated in a white chocolate–peanut butter mixture. They’re simple, addictive, and perfect when you don’t want to turn on the oven.
Rocky Mountain Chocolate Factory Inspiration
These cookies are inspired by Rocky Mountain Chocolate Factory’s avalanche bars. The combination of white chocolate, peanut butter, marshmallows, and crispy rice cereal delivers a familiar and satisfying flavor. For a finishing touch, sprinkle mini chocolate chips on top while the clusters are still slightly wet.
They’re excellent for summer gatherings, holiday neighbor plates, or anytime you need a quick homemade treat. From start to fridge, they take about 20 minutes to make.
4 Simple Ingredients
You only need four basic ingredients to make these no-bake cookies:
- Crispy Rice Cereal
- Mini Marshmallows
- White Chocolate Chips — choose a high-quality brand that melts smoothly, such as Guittard or Ghirardelli.
- Creamy Peanut Butter
Equipment: a microwave-safe bowl (or double boiler), a large mixing bowl, two large spoons or a scoop, a spatula, and two cookie trays lined with parchment paper or silicone mats.
How to Make Avalanche Cookies
1. Line two cookie pans with parchment paper or silicone mats and set aside. Place the crispy rice cereal and mini marshmallows into a large bowl.
2. In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each interval until fully melted. Alternatively, melt the chips using a double boiler.
3. Stir the creamy peanut butter into the melted white chocolate until smooth. Let the mixture cool briefly so it won’t melt the marshmallows when combined.
4. Pour the white chocolate–peanut butter mixture over the cereal and marshmallows and gently fold until everything is evenly coated.
5. Use two large spoons to drop clusters onto the prepared trays. If desired, sprinkle mini chocolate chips on top while the clusters are still slightly wet.
6. Chill the cookies in the fridge or freezer until set, about 15 minutes. Remove from the tray with a spatula and serve.
Storing and Freezing
Store the cookies in an airtight container in the fridge for up to one week. If your kitchen is cool, they can be kept at room temperature, but warm rooms may cause the chocolate to become sticky.
These cookies freeze well. Once fully set, place layers in a freezer-safe container or bag separated by parchment paper and freeze for up to three months. Thaw briefly before serving.
Important Notes and Substitutions
- White chocolate chips: Use premium chips such as Guittard or Ghirardelli for best melting results. Lower-quality brands may not melt smoothly.
- If you can’t find good white chocolate chips, substitute 16 oz of almond bark or candy coating (Candy Melts).
- Peanut butter alternatives: Try Biscoff (cookie butter), almond butter, Nutella, or SunButter. If you use a sweeter spread, consider adding 1/8–1/4 teaspoon of salt to balance the sweetness.
- Toppings: Mini chocolate chips or a light sprinkle of flaky sea salt are great added finishes. Add chips while the clusters are still wet so they stick.
More No-Bake Dessert Ideas
- No-Bake Peanut Butter Bars
- Cheesecake Stuffed Strawberries
- Layered No-Bake Cheesecake
- No-Bake Peanut Butter Pie
- Blueberry Lime No-Bake Cheesecake Cups
- Chocolate Cheesecake Stuffed Strawberries
- No-Bake Nutella Cheesecake
Avalanche Cookies
Ingredients
- 2 ½ cups (67 g) crispy rice cereal
- 2 cups (100 g) mini marshmallows
- 11 oz (340 g) premium white chocolate chips*, (2 cups)
- ½ cup (132 g) creamy peanut butter
Equipment
-
Silicone Baking Mat or Parchment Paper
-
Aluminum Half Sheet Tray (2)
-
Silicone Spatula and Two Large Spoons
-
Microwave-Safe Bowl or Double Boiler
Instructions
-
1. Line two cookie pans with parchment paper or non-stick silicone mats. Place rice cereal and mini marshmallows in a large bowl and set aside.
-
2. Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between intervals until smooth. Alternatively, melt using a double boiler.
-
3. Stir peanut butter into the melted white chocolate until combined. Allow the mixture to cool slightly so it won’t melt the marshmallows.
-
4. Pour the white chocolate–peanut butter mixture over the cereal and marshmallows. Fold gently until everything is evenly coated.
-
5. Use two large spoons to drop clusters onto the prepared trays. Add mini chocolate chips on top if desired.
-
6. Chill in the fridge or freezer until set, about 15 minutes. Remove with a spatula and enjoy.
Notes
- WHITE CHOCOLATE CHIPS: Guittard or Ghirardelli melt best. If unavailable, use 16 oz of almond bark or candy coating/candy melts.
- Store finished cookies in an airtight container in the fridge up to 1 week. In a cool room they can be kept at room temperature; in warm conditions the chocolate may become sticky.
- Freeze set cookies in a freezer-safe container, separating layers with parchment paper, for up to 3 months.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more ideas on social media.