Directions: |
Directions:HOW TO MAKE AVALANCHE COOKIES
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!
Instructions:
1. Place ½ cup of the mini chocolate chips in the freezer.
2. Break white chocolate into pieces and place into bowl for microwave and put on for 45 second intervals until melted.
3. Once melted add peanut butter to white chocolate and stir until well blended.
4. Add the rice crispies and stir until coated, let sit until room temperature.
5. Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir in.
6. Place 2 tablespoon size drops on parchment paper and repeat until batter is gone and you will need to hurry before batter hardens. Sprinkle with remaining chocolate chips.
7. Cool completely until firm and serve. Store 3 days in airtight Ziplock bag or container.
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