Description
These easy no-bake Avalanche Cookies combine creamy white chocolate, crunchy peanut butter, crispy rice cereal, fluffy mini marshmallows, and caramel. Finished with mini chocolate chips and flaky sea salt, they are the perfect sweet-and-salty treat for parties, holidays, and everyday cravings.
Ingredients
3 cups (1½ bags) white chocolate chips
¾ cup crunchy peanut butter
4 tablespoons salted butter
2¼ cups Rice Krispies cereal
1¾ cups mini marshmallows
3 tablespoons caramel syrup
¼ cup mini semi-sweet chocolate chips
1½ teaspoons flaky sea salt
Instructions
- Line a large 18×13-inch baking sheet with parchment paper and set aside.
- In a medium saucepan over low heat, combine the white chocolate chips, crunchy peanut butter, and salted butter. Stir frequently until completely melted and smooth. Keep the heat low to prevent the white chocolate from scorching or becoming grainy. Remove from the heat.
- Gently fold the Rice Krispies cereal, mini marshmallows, and caramel syrup into the melted chocolate mixture. Stir carefully until everything is evenly coated without crushing the cereal.
- Using a ¼-cup measuring cup or cookie scoop, drop generous portions of the mixture onto the prepared baking sheet. Leave a little space between each cookie and gently shape with a spoon if necessary.
- While the cookies are still soft, sprinkle the mini semi-sweet chocolate chips evenly over the tops. Finish with a light sprinkle of flaky sea salt.
- Allow the cookies to set at room temperature for approximately 20–30 minutes, until firm enough to hold their shape. Alternatively, refrigerate for 15–20 minutes if your kitchen is warm.
- Once firm, carefully remove the cookies from the parchment paper and serve at room temperature or slightly chilled.
Notes
White chocolate: Use good-quality white chocolate chips for a smoother melt and richer flavor. Melt over very low heat or use a double boiler to prevent scorching.
Peanut butter substitution: Creamy peanut butter can replace crunchy peanut butter. Add a few tablespoons of chopped peanuts if you prefer extra crunch.
Almond butter variation: Substitute thick, well-stirred almond butter for peanut butter to create a different nutty flavor.
Dark chocolate variation: Replace some or all of the white chocolate chips with dark chocolate for a richer, less sweet cookie.
Extra crunch: Add chopped roasted peanuts, crushed pretzels, or additional crispy rice cereal.
Holiday variation: Decorate with festive sprinkles or colorful candy pieces before the cookies set.
Cookies and cream variation: Fold crushed chocolate sandwich cookies into the mixture for extra chocolate flavor and crunch.
Extra caramel: Drizzle additional thick caramel sauce over the cookies after they have set and allow it to firm up before storing.
Without marshmallows: Omit the marshmallows and gradually replace them with additional Rice Krispies cereal, chopped nuts, or crushed pretzels.
Setting tip: If the cookies remain too soft, refrigerate for 15–20 minutes. Use thick caramel syrup rather than a thin sauce to help maintain their shape.
Serving size: A ¼-cup scoop makes approximately 14 generous cookies. Use a tablespoon-sized scoop for smaller bite-sized treats.
Room temperature storage: Store in an airtight container in a cool location for up to 5 days, separating layers with parchment paper.
Refrigerator storage: Keep in an airtight container for up to 1 week. Let stand at room temperature for a few minutes before serving for a softer texture.
Freezing: Freeze in a single layer until firm, then transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 2 months and thaw before serving.
Make ahead: Prepare 1–2 days before serving and store in a cool place or refrigerator.
Reheating: Do not reheat these cookies because the chocolate may melt and the marshmallows may lose their texture.
Timing: The recipe requires approximately 30 minutes of preparation and cooking, plus 20–30 minutes of setting time, for a total of 50–60 minutes.
Nutrition values are approximate per cookie and may vary depending on ingredient brands and portion sizes.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 18 mg
