Avalanche cookie recipe not bake
Avalanche cookie recipe not bake
Crispy cookies filled with peanut butter, marshmallows and chocolate chips! These are no-bake and are a fun recipe to try with kids.
We don’t like to bake candies—especially when they are biscuits! For more collections, please check out our no-bake cookies and peanut butter no-bake cookies!
Not to bake, it’s great!
Looking for quick and easy cookie ideas?
These avalanche cookies are your answer. We know it’s hot outside, so that’s why we like these cookies, especially in summer. There is no need to open the oven and heat the entire house to make these no-bake cookies. Just mix and let them harden on their own.
My kids love to participate in this recipe with me. They can do a lot of stirring and mixing by themselves. These biscuits also come in many delicious flavors-chocolate, white chocolate, peanut butter, crispy rice cereal and marshmallows! Irresistible!
How to make avalanche cookies
Avalanche cookies are easy to make!
First prepare a baking sheet lined with parchment paper. In a large bowl, mix the rice crackers and mini marshmallows. Put that bowl aside.
In a small saucepan, melt the white chocolate chips and peanut butter over low heat. Stir this mixture constantly. When all is melted, pour it on the rice cracker mixture. Mix everything together.
Use a large cookie scoop to pour the mixture onto the baking sheet. If needed, sprinkle mini chocolate chips on the biscuits. Let them sit down until they are firm and enjoy!
Recipe tips
- Use ÂĽ cup of crunchy peanut butter and ÂĽ cup of smooth peanut butter to easily add chopped nuts.
- We do not recommend using natural peanut butter in this recipe.
- Be sure to add mini chocolate chips or other sugar crumbs before the cookies are set, otherwise they won’t stick together.
- You can use vanilla sugar crust or even milk chocolate chips instead of white chocolate chips.
- To help cookies set faster, put them in the refrigerator or freezer for a few minutes.
FAQ + Storage
gluten free? Not all rice crackers are gluten-free, so make sure you buy the correct type. You can also use regular Rice Chex. For smaller pieces, simply chop Chex in a food processor before mixing the biscuits.
Peanut allergy? For those who are allergic to tree nuts and peanuts, try using Biscoff/Cookie Butter spread or Sunbutter. Almond butter or peanut butter is also suitable for people who are allergic to peanuts only.
Can I use regular sized marshmallows? Unlike rice crackers, marshmallows will not melt. You want to spread the mini marshmallows throughout the biscuit mixture. If you only have regular-sized marshmallows in your cupboard, you can still make this delicious food. Take 7-8 regular-sized marshmallows and some kitchen scissors. Cut each marshmallow into about 8-10 pieces, then stir them into the mixture. (1 c mini marshmallow is equal to 7-8 normal-sized marshmallows)
How to store it? After the biscuits are set and completely cooled, store them in an airtight container for about 5 days. You can also store them in the refrigerator for up to 3 months.
For more no-bake biscuits + snacks, please check:
Course dessert
American cuisine
16 servings
Calories 192 kcal
Author Little Luna
- 2 c Rice Krispie Cereal
- 1 c mini marshmallows
- 2 c Hershey’s White Chocolate Chips (1 bag)
- 1/2 c creamy peanut butter
- Mini chocolate chips optional
-
Prepare a baking sheet and line it with parchment paper.
-
In a large bowl, mix the rice crackers and mini marshmallows. Set aside.
-
In a small saucepan, melt the white chocolate chips and peanut butter over low heat. Stir constantly.
-
Once melted together, pour over the rice cracker mixture. Stir well.
- Use a large cookie scoop to pour the mixture onto the baking sheet. If necessary, sprinkle with mini chocolate chips. Let it stand until it hardens.