No Bake Avalanche Cookies

Irresistible avalanche cookies packed with creamy peanut butter, melty white chocolate, and marshmallows. Easy no-bake treat ready in minutes!

You might also like Pistachio Cheesecake (No Bake) and No Bake Oreo Dessert. Kid friendly and adults' approved.

What Are Avalanche Cookies

Avalanche cookies are a no‑bake spin on the famous Avalanche Bark from Rocky Mountain Chocolate Factory. They're ultra creamy peanut butter white‑chocolate clusters packed with mini marshmallows, crispy rice cereal, and chocolate chips. In cookie form you get all the same flavors and textures as the original candy, but they come together in just minutes at home and much much tastier.

Why You'll Love Avalanche Cookies

• Kids Love It: The rich white chocolate and peanut butter combo is completely irresistible. They are such a fun treat for kids, although they are so decadent and delicious, that this is definitely something I'd be happy to eat as an adult. 
• Gluten Free: Avalanche cookies are naturally gluten free, making these peanut butter Rice Krispie treats perfect for holidays, parties, and everyday snacking.
• No Bake: Best of all, these no bake avalanche cookies take just minutes to make without turning your oven on.

Essential Tools

Let's begin! Even though you won't be needing an oven, you will need a microwave and a couple of bowls.

Ingredient Guide

Only four ingredients total in this recipe: Rice Krispies, white chocolate baking chips, miniature marshmallows and peanut butter! You will love the crunch of the Rice Krispies and melty miniature marshmallows with the combination of creamy white chocolate and smooth peanut butter!

• White chocolate chips: This is the "glue" that holds everything together and gives the cookies a creamy, smooth bite.
• Creamy peanut butter: Adds richness, flavor, and a softer texture so the set cookies are fudgy instead of rock-hard. Regular shelf-stable brands work best; natural peanut butter can separate and cause a greasy or grainy texture.
• Crispy rice cereal: Provides light crunch and bulk. It keeps the cookies from being too sweet and dense while giving them that "Avalanche bark" texture.
• Mini marshmallows: Add chewiness and pockets of sweetness. They also visually mimic the candy-store avalanche bark.

How to Make Avalanche Cookies

1. Melt white chocolate chips in the microwave

Start by placing the chocolate chips into the microwave safe bowl. I recommend a large glass bowl. You will find it so much easier to work with!

To melt the chocolate, simply do it in the microwave. You will heat it on medium high for 20 seconds to start with. Then you will remove it from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, while stirring in between.

2. Add peanut butter

Once you melt the chocolate completely, remove from microwave and stir again. After you melt white chocolate in the microwave, you will add peanut butter. So yummy!

3. Add Rice Krispies and Marshamllows

Add Rice Krispies and marshmallows and mix them well with a spatula. Very easy.

This is what the rice krispie marshmallow mixture will look like in a bowl before you form the cookies.

4. Form the cookies and chill

Lastly, you will form the cookies using your hands and arrange them on the baking sheet. You can also drop the mixture by spoonfuls onto a parchment paper lined baking sheet.

Once you arranged them, it's time to transfer them to the refrigerator. Allow them to cool completely for about 30 minutes.

As you can see avalanche cookies are so simple to make! No wonder that they are always the first dessert to disappear from my dessert table. Try them and let me know if you make them in the comments.

Key tips for success

• Watch the temperature: The coating should be fully melted but not piping hot when you add marshmallows and chips; too much heat will turn them into streaks instead of mix-ins.
• Use the right peanut butter: Stick to smooth, shelf-stable peanut butter rather than natural styles to avoid separating or oily cookies.
• Prep everything before melting: Measure ingredients, line pans, and freeze chips first so you can work quickly while the mixture is workable.
• Work in batches if needed: If the mixture starts to firm up in the bowl while you scoop, you can briefly warm it again in the microwave to loosen it slightly.

Variations and substitutions

• Chocolate base swaps: Replace white chocolate chips with white almond bark or dark candy melts for a less sweet, more chocolate-forward cookie.
• Add-ins: Stir in chopped peanut butter cups, nuts, coconut, toffee bits, or similar mix-ins for extra texture and flavor. Freeze candy pieces first so they don't melt.
• Toppings: Sprinkle chopped peanuts, festive sprinkles, or a drizzle of melted chocolate over the tops before they set for a decorated look.
• Nut-free option: Use a creamy seed-based spread like sunflower butter instead of peanut butter; texture will be similar, but the flavor will be slightly different. This swap hasn't been heavily tested, so make a small trial batch first.

Why did my white chocolate seize or get grainy?

This usually happens if water gets into the bowl or the chocolate is overheated. Melt low and slow, stir often, and use a dry, heatproof bowl over barely simmering water (or microwave at 50% power in short bursts).

My cookies are too soft and sticky

If the kitchen is warm or the chocolate wasn't fully melted/tempered, the cookies can stay tacky. Chill them on the tray until firm, then store in a cool, dry spot; if needed, keep them in the fridge and let sit a few minutes at room temp before serving.

The mixture is too loose or too thick

If it's loose and puddling, stir in extra crispy rice a few tablespoons at a time until it mounds on the spoon. If it's too thick and dry, warm 1-2 teaspoons of peanut butter or neutral oil and fold in until creamy again.

Easy Substitutions & Variations

Peanut-free or nut-free option
Use an equal amount of cookie butter, sunflower seed butter, or soy nut butter instead of peanut butter for a similar texture and flavor. If skipping the spread entirely, add extra crispy rice (start with ¼-½ cup) to balance the melted chocolate.

Different cereal base
Rice Chex, cornflakes, or similar crispy cereals work well; keep the total volume the same (about 2 cups) and adjust slightly if the mixture looks too wet or dry.

Chocolate swaps
You can use white candy melts, almond bark, or a mix of white and butterscotch chips for a flavor twist, as long as you keep the total weight close to 1 pound. Stir in mini chocolate chips, crushed Butterfinger, Reese's Pieces, or other candy at the end so they don't melt.

No-Bake Avalanche Cookies FAQ

The marshmallows and chips melted into the mix.
The mixture was too hot when you added them. Let it cool until it feels just warm to the touch before stirring in the delicate ingredients, and keep some chips frozen before adding.

The cookies won't firm up.
If the room is very warm, they may set slowly. Move the trays to a cooler spot or briefly chill them until the coating hardens.

Can I use regular white chocolate chips instead of almond bark?
You can, but they are more temperamental and prone to seizing or blooming. Almond bark or candy melts are recommended for the most reliable melt and set.

Can I freeze Avalanche Cookies?
Yes. Arrange in a single layer on a baking sheet to freeze, then transfer to an airtight container with parchment between layers for up to 2-3 months; thaw in the fridge or at cool room temperature so the chocolate doesn't sweat.

Do I have to refrigerate them?
They don't have to be refrigerated, but they should be kept in a cool, dry place to avoid getting sticky or melty.

How long do they stay fresh?
Stored airtight in a cool spot, they're best within about 5 days; in the fridge or freezer they keep longer, but the cereal will gradually lose crispness.

Can I make them smaller or larger?
Yes. Use a teaspoon for bite-size candies or a 2-tablespoon scoop for big bakery-style clusters, adjusting chilling time until the centers are firm.

Serving suggestions

• Serve avalanche cookies on a holiday cookie tray or dessert platter alongside classic baked cookies and bars; their no-bake texture adds variety.
• Package a few cookies in treat bags or tins for gifting, making sure they are fully set so they don't stick together.
• Pair these peanut butter Rice Krispies with coffee, hot chocolate, or milk-the sweetness and peanut butter flavor work especially well with something slightly bitter or creamy.

Storage and leftovers

• Room temperature: Store avalanche cookies in an airtight container at cool room temperature; they keep their best texture for several days.
• Refrigeration: Chilling can extend freshness a bit and is helpful in warm climates, though the cereal may lose a little crispness over time.
• Freezing: Freeze these no bake cookies in a single layer, then transfer to an airtight container with parchment between layers. Thaw at cool room temperature so condensation doesn't form on the coating.

More peanut butter desserts

• Easy Peanut Butter Blondies
• No Bake Peanut Butter Dessert
• Vegan Energy Bites with Peanut Butter