No-Bake Avalanche Cookies

1/2 cup mini chocolate chips
16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik)
1 (15 ounce) jar creamy peanut butter
2 cups Rice Krispies cereal
1 1/2 cups mini marshmallows


  • Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.
  • Place chocolate chips in the freezer, until ready to use.
  • Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.
  • Meanwhile: Add rice krispies to a large bowl. Set aside.
  • Add peanut butter to Almond Bark. Stir to combine.
  • Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm).
  • Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.
  • Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet.
  • Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm.
  • Serve and enjoy!


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