No-Bake Avalanche Cookies Recipe: The Perfect Sweet Treat Ready in Under 30 Minutes

Looking for a no-fuss dessert that delivers a burst of flavor and texture? These No-Bake Avalanche Cookies are exactly what you need! Combining the crunch of crispy rice cereal, the creamy smoothness of peanut butter, and the sweetness of white chocolate, these cookies are a melt-in-your-mouth sensation. Whether you're short on time or just don’t want to turn on the oven, this no-bake recipe will quickly become a go-to favorite.

Photo byInsanely Good Recipes

I discovered this recipe at Insanely Good Recipes, and it’s so good, I just had to share it with you! These cookies are perfect for busy days when you want to whip up something delightful without the hassle.

A Fun Backstory

The first time I made these No-Bake Avalanche Cookies, I was in a time crunch, needing a quick dessert for an impromptu get-together. I stumbled upon this gem and was blown away by how easy they were to make. The combination of creamy peanut butter with the crunch of cereal and gooey marshmallows creates a flavor and texture explosion in every bite. These cookies quickly became a family favorite, and now, I make them for almost every gathering.

Cultural Origins and Fun Facts

While these cookies might seem like a modern creation, they actually embody the playful spirit of American no-bake desserts that became popular in the 20th century. The name "Avalanche Cookies" reflects their irresistibly chaotic combination of ingredients—think of an avalanche of flavors and textures all coming together in one bite. These cookies have that classic mix of sweet, creamy, and crispy that makes you reach for “just one more.”

How to Make No-Bake Avalanche Cookies

Ingredients:

• 16 ounces white chocolate or white almond bark (chips or chopped bars)
• ½ cup creamy peanut butter
• 2 cups crispy rice cereal
• 1 ½ cups mini marshmallows
• ¼ cup mini chocolate chips, optional

Instructions:

1. Prepare your baking sheets: Line two large baking sheets with parchment paper and set aside.
2. Melt the white chocolate and peanut butter: In a large microwave-safe bowl, combine the white chocolate and peanut butter. Microwave in 30-second intervals, stirring in between each, until the mixture is smooth and completely melted. Let it cool for 5 to 10 minutes.
3. Mix in the dry ingredients: Add the crispy rice cereal and mini marshmallows to the melted chocolate-peanut butter mixture. Gently fold everything together until evenly coated.
4. Shape the cookies: Drop 1-tablespoon-sized mounds onto the prepared baking sheets. For a little extra decadence, immediately sprinkle mini chocolate chips over the top of the cookies.
5. Chill and enjoy: Refrigerate the cookies for 30 to 45 minutes, or until the white chocolate is fully set. Once firm, they’re ready to eat!

Pro Tip: Make sure to avoid using natural peanut butter, as the oils can keep the cookies from setting properly. Also, splurge on good quality white chocolate, as cheaper varieties might not melt as smoothly or taste as rich.

Recipe Variations and Tips

• Make them gluten-free: Just ensure your crispy rice cereal is certified gluten-free.
• Add a twist: Try mixing in other toppings like crushed pretzels, nuts, or even dried fruit for extra crunch and flavor.
• Dairy-free option: Use dairy-free white chocolate and swap peanut butter with a dairy-free alternative like almond butter.

Perfect Pairings

These cookies are delicious on their own, but if you want to take your dessert game to the next level, pair them with a hot cup of coffee or a cold glass of milk. You can even serve them with a scoop of vanilla ice cream for a true indulgence.

Call to Action

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