No Bake Avalanche Cookies Recipes

NO-BAKE AVALANCHE COOKIES

No-Bake Avalanche Cookies image

Cot his recipe on line a creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows, and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet! Cook time is firming time

Provided by Bonnie G 2

Categories Dessert

Time 30m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

Prepare 2 cookie sheets with parchment paper and set aside.
Place chocolate chips in freezer until ready to use.
Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
In meantime put rice krispies to a large bowl and set aside.
Add peanut butter to bark and stir to combine.
Pour vanilla candy mixture over rice krispies and stir to combine.
Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
Add frozen chocolate chips and stir to combine.
Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.

Nutrition Facts : Calories 335.9, Fat 22.6, SaturatedFat 8.5, Cholesterol 5.3, Sodium 162.4, Carbohydrate 29.1, Fiber 1.9, Sugar 22.6, Protein 8.4

CHOCOLATE AVALANCHE (NO BAKE COOKIES)

Chocolate Avalanche (No Bake Cookies) image

These are so good! So easy to prepare too! They kind of look like little mountains when you drop them onto the waxed paper. You'll love them!

Provided by FLUFFSTER

Categories Candy

Time 20m

Yield 30-35 pieces

Number Of Ingredients 5

Ingredients

6 ounces semisweet chocolate
1/3 cup evaporated milk
1 cup powdered sugar
1/2 cup black walnut
1 1/4 cups dried coconut

Steps:

*Note: Use a food processor for easiest preparation.
Line cookie sheets with waxed paper.
In the top of a double boiler over simmering water, melt chocolate pieces.
Fit the steel knife blade into the work bowl of a
food processor.
Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula.
Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until set. Store in airtight container.

Nutrition Facts : Calories 80, Fat 5.8, SaturatedFat 3.2, Cholesterol 0.8, Sodium 14.6, Carbohydrate 8, Fiber 1.3, Sugar 5.7, Protein 1.5

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