Can I use natural peanut butter in this recipe?

While it's possible, traditional creamy peanut butter (like Jif or Skippy) works best in this recipe because it has stabilizers that help the cookies set properly. If you prefer natural peanut butter, make sure it's well-stirred and consider adding an extra ounce of white chocolate to help with setting.

Why did my white chocolate seize or become grainy?

White chocolate is particularly sensitive to heat. If it becomes grainy, it likely overheated or came into contact with water. Always use a completely dry bowl and utensils, and melt over very low heat, removing from heat before it's completely melted and letting the residual heat finish the job.

How can I make these cookies more giftable?

These cookies make wonderful gifts! For best presentation, wait until they're completely set, then place in decorative tins or boxes lined with parchment paper. If shipping, choose cooler weather months and use expedited shipping to prevent melting.

My cookies aren't setting up firmly. What went wrong?

If your cookies remain too soft after the setting time, the ratio of wet to dry ingredients might be off. Try adding a few more Rice Krispies next time. Meanwhile, place your current batch in the refrigerator to help them firm up.

Avalanche Cookies Recipe - LazyDayRecipes

Description

Avalanche Cookies are an irresistibly easy no-bake treat with a delightful combination of white chocolate, creamy peanut butter, crispy cereal, and mini marshmallows. These sweet and crunchy bites are perfect for holidays, parties, or whenever you need a quick indulgence. Best of all, they require just a handful of ingredients and minimal effort to whip up!

Ingredients

Units Scale

Main Ingredients

12 ounces white chocolate chips (340 grams or 1 bag)
2/3 cup creamy peanut butter (180 grams)
2 cups Rice Krispies cereal (56 grams)
1 cup mini marshmallows (43 grams)

Optional Topping

1/4 cup mini chocolate chips (44 grams)

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Instructions

Prepare the Baking Sheet
Line a large baking sheet with parchment paper and set it aside. This will prevent the cookies from sticking once they’re made.
Melt the White Chocolate and Peanut Butter
In a double boiler, gently melt the white chocolate, ensuring you don’t overheat it as this can cause it to separate. Once melted, whisk in the creamy peanut butter until the mixture is smooth and well-combined. Remove the mixture from heat.
Combine Cereal and Marshmallows
In a large mixing bowl, combine the Rice Krispies cereal and mini marshmallows. Toss them together to ensure even distribution.
Mix the Ingredients
Pour the hot peanut butter-white chocolate mixture over the cereal and marshmallows. Quickly and gently mix until the dry ingredients are fully coated with the creamy mixture.
Form the Cookies
Using a medium cookie scoop, drop portions of the mixture onto the prepared baking sheet. If desired, sprinkle mini chocolate chips on top of each cookie for added texture and flavor.
Set the Cookies
Allow the cookies to set at room temperature for at least 2 hours, or until they are firm and hardened. Store in an airtight container once set.

Notes

Substitute white chocolate chips with milk, semisweet, or dark chocolate chips for a different flavor profile.
Swap peanut butter for almond butter, sunflower seed butter, or Biscoff spread for a unique twist.
Use gluten-free Rice Krispies cereal if you require a gluten-free option.
Cut regular marshmallows into quarters if mini marshmallows are unavailable.
Add optional mix-ins like chopped nuts (e.g., peanuts or almonds) for extra crunch.
Refrigerate the cookies if your home is warm to prevent melting.
Line the baking sheet with parchment to ensure easy removal of the cookies.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 1mg