No-Bake Avalanche Cookies (Printer-Friendly)
Crispy cereal and creamy white chocolate combine for a simple, no-bake treat that's perfect for anytime snacking.
# The Ingredients You'll Need:
→ Cereal
01 -
4 cups Rice Krispies cereal
02 -
4 cups Honey Nut Cheerios
→ Mix-ins
03 -
2 (11 oz) packages white chocolate chips
04 -
1 cup creamy peanut butter
05 -
1 cup speculoos cookie butter (Biscoff)
# Step-by-Step Instructions:
01 -
Line 2 to 3 baking sheets with wax or parchment paper.
02 -
In a large bowl, combine Rice Krispies and Honey Nut Cheerios, stirring to blend evenly.
03 -
Place white chocolate chips in a microwave-safe bowl. Heat for 1 minute, then stir. Continue heating in 30-second increments, stirring after each, until fully melted and smooth.
04 -
Stir peanut butter and speculoos cookie butter into the melted chocolate. If mixture is too thick to pour easily, microwave in 15-second increments until smooth.
05 -
Pour the chocolate mixture over the cereal blend and stir thoroughly until all pieces are well coated.
06 -
Scoop approximately 2 tablespoons of the mixture onto the prepared baking sheets. Gently press each cookie down with fingers or the back of a cookie scooper to flatten slightly.
07 -
Refrigerate the baking sheets for about 30 minutes, or until the chocolate has completely set.
08 -
Enjoy immediately or store in an airtight container at room temperature for up to one week, or refrigerate for up to 3 weeks.
# Extra Tips:
01 -
Spray measuring cups with nonstick cooking spray before measuring sticky ingredients to ease release.
02 -
Drizzle melted semi-sweet chocolate over cookies for garnish and added flavor.
03 -
Cookies do not require refrigeration but will last longer when chilled or frozen.