No-Bake Avalanche Cookies

Submitted by Bonnie G #2

"Cot his recipe on line a creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows, and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet! Cook time is firming time"

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 18 cookies
• Serves: 18

ingredients

• 1⁄2 cup mini chocolate chip
• 16 ounces vanilla candy coating (Almond Bark or CandiQuik)
• 1 (15 ounce) jar creamy peanut butter
• 2 cups Rice Krispies
• 1 1⁄2 cups mini marshmallows

directions

1. Prepare 2 cookie sheets with parchment paper and set aside.
2. Place chocolate chips in freezer until ready to use.
3. Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
4. In meantime put rice krispies to a large bowl and set aside.
5. Add peanut butter to bark and stir to combine.
6. Pour vanilla candy mixture over rice krispies and stir to combine.
7. Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
8. Add frozen chocolate chips and stir to combine.
9. Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.