NO-BAKE AVALANCHE COOKIES
2 cups crispy rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
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1 pound white chocolate
1/4 cup mini chocolate chips to sprinkle on top, optional
Line 2 baking sheets with parchment paper, set aside.
Mix cereal and marshmallows in a large bowl. Set aside.
Melt white chocolate and peanut butter together in a double boiler or microwave.
Once the white chocolate is melted, pour it over the cereal mixture and stir until completely coated.
Drop using a tablespoon onto the lined pans.
Sprinkle with mini chocolate chips, if desired.
Place in refrigerators until chocolate is set.
Notes: Store airtight for up to 5 days in a cool place. You don't have to refrigerate these, but if they are kept in a warm place they could become sticky.