Avalanche Bombs! An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips.
The rice cereal adds a crispy surprise that I love too! Most recipes mix the rice cereal in with the hot almond bark mixture but I like to add them after the mixture has cooled a bit which prevents them from getting soft. I mean, they’re in there for crispiness to why not do what we can to keep them crispy, right?
My ingredients are the same as the original “cookies” but the quantities are pretty different and the way the recipe is assembled is different too. I’ve been making these for years and my version takes a really good recipe to one that is spot-on perfect (to me anyway!).
Avalanche Bombs! An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips.
A FEW NOTES ABOUT AVALANCHE BOMB NO-BAKE COOKIES
You can use white chocolate chips or “white chips” they’re sometimes called (2 12-oz bags) BUT you will need to reduce the peanut butter to 1.5 cups.
Oddly enough, the Wal-Mart brand vanilla almond bark is my favorite
I always use the double-boiler method to melt the almond bark because I think it’s easier than stop/start/stirring a dozen times with the microwave method.
en is extra warm, you’ll likely want to portion these onto baking sheets then let them set up in the fridge or it could take a long time for them to firm up.
I use a 1.75-inch (2 tablespoon) cookie scoop for these which yields exactly 60 bombs.
I usually pile these up on a cake stand then cover with the glass top and they will last at least a week. They don’t have to be in an air-tight container and they look so inviting and delicious on display!
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