No-Bake Avalanche Bark Cookies
These no-bake avalanche cookies combine white chocolate, peanut butter, crispy rice cereal, and mini marshmallows into an irresistibly crunchy-chewy treat.
They take 15 minutes to make and require zero oven time — just melt, mix, and drop.
Why You’ll Love It
- No baking required
- Ready in 15 minutes plus setting time
- Perfect balance of sweet, salty, and crunchy
- Kid-friendly recipe
- Great for cookie exchanges
- Easily customizable
Ingredients
- 12 oz white chocolate chips or chopped white chocolate
- 1/2 cup creamy peanut butter
- 2 cups crispy rice cereal (like Rice Krispies)
- 1 1/2 cups mini marshmallows
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Add-Ins:
- 1/2 cup mini chocolate chips
- 1/2 cup salted peanuts, chopped
- 1/2 cup crushed pretzels
- Flaky sea salt for finishing
Steps
- Line two baking sheets with parchment paper or silicone mats.
- Measure out the crispy rice cereal and mini marshmallows into a large mixing bowl.
- Combine the white chocolate chips and peanut butter in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth.
- This usually takes 2-3 intervals — do not overheat or the chocolate will seize.
- Alternatively, melt the chocolate and peanut butter in a double boiler over simmering water.
- Stir in the vanilla extract and salt.
- Pour the warm chocolate mixture over the cereal and marshmallows.
- Fold gently with a spatula until everything is evenly coated.
- Work quickly before the chocolate begins to set.
- If adding chocolate chips, peanuts, or pretzels, fold them in now.
- Drop heaping tablespoons of the mixture onto the prepared baking sheets using a cookie scoop or two spoons.
- Space the cookies about 1 inch apart.
- If desired, sprinkle the tops with flaky sea salt while still wet.
- Let the cookies set at room temperature for about 1 hour, or refrigerate for 20-30 minutes to speed up the process.
- Once fully set, the cookies should release easily from the parchment.
Helpful Tips and Substitutions
Use good quality white chocolate — avoid white baking chips, which often contain palm oil and do not melt as smoothly.
Natural peanut butter will work but may result in a slightly softer set — use creamy commercial brands for best results.
For nut-free cookies, substitute sunflower seed butter for the peanut butter.
Swap crispy rice cereal for corn flakes or Chex cereal for different textures.
If the mixture sets too quickly before you finish scooping, microwave for 10-15 seconds to loosen.
Store-bought mini marshmallows work best — homemade marshmallows may melt into the warm chocolate.
Serving Ideas
Stack on a plate for a holiday cookie tray.
Package in cellophane bags tied with ribbon for easy gifts.
Serve alongside hot cocoa for a winter treat.
Add to lunch boxes as a special snack.
Crumble over vanilla ice cream for a sundae topping.
Make-Ahead and Storage
Store in an airtight container at room temperature for up to 1 week.
In warm weather, store in the refrigerator to prevent the chocolate from getting too soft.
Layer between sheets of wax paper to prevent sticking.
Freeze for up to 2 months in a freezer-safe container.
Thaw at room temperature for 10 minutes before serving.
The chocolate mixture can be prepared and held warm over a double boiler if you need to pause mid-recipe.
Dangerously Easy
These avalanche cookies are so simple to make that you will find yourself whipping up batches whenever a craving strikes.
Keep the ingredients on hand for emergency dessert situations.
