No-Bake Avalanche Cookies

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From Brandie at The Country Cook.
Ingredients
4 cups Rice Krispies cereal
4 cups Honey Nut or Plain Cheerios
2 (11 oz) packages white chocolate chips
1 cup creamy peanut butter
1 cup speculoos cookie butter (Biscoff)
 
Directions
1. Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios.
2. In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
3. Stir in peanut butter and cookie spread. If it's still too thick, microwave in 15-second increments until smooth.
4. Pour mixture over the cereal and stir well until fully combined.
5. Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
6. Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
7. Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)
 
Notes:
Makes about 4 dozen cookies.

Drizzle with a little bit of melted semi-sweet chocolate for added flavor and to pretty them up a bit.
Categories:
Prep Time   15 to 30 minutes




Cassie Schwebach

Member since Feb 2010

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