No Bake Avalanche Cookies Recipes

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The New Year is going to bring all sorts of fabulous meal planning, including packed lunch and dinner ideas, but for now… I am in survival mode!

I hit the panic button at the same time every year. And that time is NOW!

Christmas is just a few days away. And for some reason, every year, as it gets closer to Christmas I feel like I haven’t done enough. I need to bake just one more treat, buy just one more gift, do just one more thing to make me feel like I have done enough for the people I want to shower with Christmas love!

These No Bake Avalanche Cookies are SO good…they’re based on one of my most popular recipes, Avalanche Bars! They are a delicious crispy and creamy no bake cookie recipe!

Today we’re talking all out sweet stuff. Sweet, EASY stuff.

Like so deliciously sweet that you cantstopwontstop, but your teeth are starting to hurt and your belly has been aching for the past 5 bites, but don’t you even think of quitting. Because I DON’T QUIT.

Just one more bite. Wait, just another.

Let’s talk about the ingredients for these cookies. You’ll need a pound of white almond bark (also known as white candy coating or candy melts), peanut butter, mini marshmallows, chocolate chips and rice krispies. That’s it! The white bark is melted in the microwave and then the peanut butter gets stirred in. The next step in the process is to pour the peanut butter mixture over the rice krispies. At this point, you’ll want to let the mixture cool before you add the marshmallows so that they don’t melt. The final step is the chocolate chips. There are miniature chocolate chips both inside and on top of these cookies. The cookies set up fairly quickly, and then you’re ready to eat!


  • 16 ounces white almond bark also known as white candy coating or candy melts
  • 3/4 cup creamy peanut butter
  • 2 cups rice krispies cereal
  • 1 1/2 cups miniature marshmallows
  • 1 cup miniature chocolate chips divided use


  1. Place 1/2 cup of the miniature chocolate chips in the freezer.
  2. Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
  3. Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
  4. Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
  5. Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
  6. Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you’ll need to work quickly before the cookies harden!
  7. Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.

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