No-Bake Avalanche Cookies

Pro tips

• Melt white almond bark and peanut butter together using a double boiler or microwave in 30-second intervals to prevent scorching.
• Fold in marshmallows last and work quickly—they'll begin to soften and stick as the mixture cools.
• Spoon mixture onto parchment paper and refrigerate for at least 30 minutes until fully set before removing.
• Add festive sprinkles immediately after spooning onto parchment while the coating is still wet for better adhesion.

Substitutions

• White almond bark → White chocolate chips or white candy melts (melt more slowly; stir frequently)
• Creamy peanut butter → Almond butter or sunflower seed butter (same ratio; texture will be slightly different)
• Mini marshmallows → Crushed regular marshmallows or marshmallow pieces (maintain 2 cups measure)
• Crispy rice cereal → Crushed vanilla wafers or Rice Krispies (preserves crunch and structure)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 1 week. No reheating needed; serve cold.

Can I make these cookies ahead of time?

Yes, store them in an airtight container in the refrigerator for up to 1 week. Keep them cool to prevent the white chocolate from melting.

What can I substitute for white almond bark?

Use white chocolate chips, melting chocolate, or white candy coating. Almond bark melts more smoothly, but white chocolate works with gentle heat.

Can I use a different cereal?

Yes, try Rice Krispies, Cocoa Krispies, or crushed vanilla wafers for texture variation, though crispy rice cereal provides the traditional crunch.

How do I prevent the mixture from hardening too quickly?

Work quickly after melting the white chocolate and peanut butter, or keep the mixture over a warm water bath while spooning onto parchment paper.

Are these cookies gluten-free?

Yes, if you use a certified gluten-free crispy rice cereal. Always verify all ingredients, especially the white almond bark.