No Bake PB Avalanche Cookies

If you’re dreaming of a no-fuss holiday treat that hits all the right notes of sweet, crunchy, and creamy, these No Bake PB Avalanche Cookies are about to steal the spotlight in your kitchen. Each bite is a joyful mess of velvety white chocolate, gooey marshmallows, crunchy cereal, and creamy peanut butter all tied together with the cheerful pop of red and green M&Ms. They’re cozy, colorful, and absolutely addictive.

Behind the Recipe

I still remember the first time I made these during a snowy December afternoon. I was short on time and craving something festive that didn’t require the oven. What started as a last-minute experiment turned into a family favorite we now make every single year. The best part? Kids love helping with this one, especially when it’s time to stir in those mini marshmallows and M&Ms.

Recipe Origin or Trivia

Avalanche cookies are inspired by the popular treat sold at Rocky Mountain Chocolate Factory. The original idea combines simple pantry staples into something that feels gourmet. The name “avalanche” hints at the delicious chaos of textures you get with every bite — much like a snowball effect of flavors rolling together in the best way possible.

Why You’ll Love No Bake PB Avalanche Cookies

This sweet treat doesn’t just taste amazing — it fits beautifully into busy schedules and hungry crowds. Here’s why you’ll keep coming back to it:

Versatile: Works as a holiday cookie, lunchbox treat, or sweet party snack.

Budget-Friendly: Uses inexpensive, easy-to-find pantry staples.

Quick and Easy: Comes together in about 20 minutes flat with no oven needed.

Customizable: Swap in dark chocolate or different candies to make it your own.

Crowd-Pleasing: Everyone from toddlers to grandparents devours these.

Make-Ahead Friendly: Stays fresh in the fridge or freezer for days.

Great for Leftovers: Crumble leftovers over ice cream or yogurt for a sweet crunch.

Chef’s Pro Tips for Perfect Results

You’re just a few key moves away from total cookie bliss. Keep these in mind:

• Melt the white chocolate slowly using a double boiler or microwave in short bursts to avoid seizing.
• Use fresh marshmallows for optimal gooeyness.
• Don’t overmix the cereal, or it may break down and get too soft.
• Stir in M&Ms once the mix is slightly cooled to prevent color bleeding.
• Work quickly when shaping the cookies since the mix firms up fast.

Kitchen Tools You’ll Need

All you need are a few basic tools, and you’re good to go:

Large Mixing Bowl: For combining all your ingredients with room to stir.

Microwave-Safe Bowl or Double Boiler: To gently melt the chocolate and peanut butter.

Rubber Spatula: Makes mixing and scraping a breeze.

Baking Sheet: For shaping and cooling the cookies.

Parchment Paper: Prevents sticking and makes clean-up easy.

Ingredients in No Bake PB Avalanche Cookies

This magical blend of ingredients brings both comfort and crunch. Here’s what you’ll need:

1. White Chocolate Chips: 2 cups. These form the rich, sweet base that holds everything together.
2. Creamy Peanut Butter: 1/2 cup. Adds depth and a soft, nutty flavor that pairs beautifully with the chocolate.
3. Mini Marshmallows: 1 1/2 cups. Bring in the chewy texture and nostalgic sweetness.
4. Rice Krispies Cereal: 3 cups. The key to that irresistible crunch.
5. Mini Red and Green M&Ms: 3/4 cup. For holiday color and extra chocolatey bites.

Ingredient Substitutions

Here are some easy swaps to match your pantry or preferences:

White Chocolate Chips: Almond bark or vanilla melting wafers.
Creamy Peanut Butter: Sunflower seed butter or almond butter.
Mini Marshmallows: Chopped regular marshmallows.
Rice Krispies Cereal: Cornflakes or puffed quinoa.
Mini M&Ms: Chopped candy canes or crushed pretzels for a salty twist.

Ingredient Spotlight

White Chocolate Chips: Sweet and creamy, these chips are the heart of the cookie. They act as the glue that holds everything together.

Rice Krispies Cereal: These add that signature crunch which balances the smoothness of the peanut butter and chocolate.

Instructions for Making No Bake PB Avalanche Cookies

Making these cookies is like a mini kitchen party — no stress, all fun. Here’s how we do it:

1. Preheat Your Equipment:
Line a baking sheet with parchment paper and set it aside.

2. Combine Ingredients:
In a microwave-safe bowl, melt the white chocolate chips in 20-second bursts, stirring between each until smooth. Stir in the peanut butter until fully combined.

3. Prepare Your Cooking Vessel:
No need for a stove or oven here, just ensure your mixing bowl is large enough to hold everything.

4. Assemble the Dish:
Pour the rice cereal into the melted chocolate-peanut butter mix and stir until coated. Gently fold in the mini marshmallows. Let the mixture cool for 2–3 minutes before adding the M&Ms.

5. Cook to Perfection:
No cooking required, just scoop about 2 tablespoons of mixture onto the parchment-lined sheet and shape into cookie mounds.

6. Finishing Touches:
Let the cookies sit at room temperature until firm, or chill them in the fridge for quicker setting.

7. Serve and Enjoy:
Once firm, they’re ready to devour. Trust me, these disappear fast.

Texture & Flavor Secrets

It’s all about contrasts. The smooth, melty chocolate hugs every bite while the crisp cereal and soft marshmallows keep things playful. Then come the bursts of crunch and cocoa from the M&Ms — it’s sweet, salty, creamy, and crunchy all in one heavenly cookie.

Cooking Tips & Tricks

A few little tricks go a long way:

• Use parchment paper for easy release and cleanup.
• If the mix firms up before you’re done scooping, microwave it for 10 seconds to loosen.
• Want smaller bites? Use a mini cookie scoop.

What to Avoid

Avoiding a few common slip-ups makes all the difference:

• Don’t overheat the white chocolate or it might seize.
• Avoid adding M&Ms when the mix is too hot — they’ll melt.
• Skip old marshmallows. Fresh ones melt and mix much better.

Nutrition Facts

Servings: 24
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

These cookies were born to be made ahead. Store them in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. You can also freeze them for longer storage — just thaw before serving for best texture.

How to Serve No Bake PB Avalanche Cookies

Serve these at holiday parties, cookie exchanges, or just pop them into a festive tin as a thoughtful homemade gift. They pair perfectly with a cold glass of milk, a mug of hot cocoa, or even crumbled over ice cream.

Creative Leftover Transformations

Got extras? Here’s how to turn them into something new:

• Crumble over yogurt for a sweet parfait.
• Stir chunks into brownie batter.
• Chop and use as a topping for cupcakes or cakes.

Additional Tips

• Always use fresh cereal for the crispiest texture.
• Let kids help with scooping for a fun family activity.
• Add a pinch of sea salt on top for an extra flavor pop.

Make It a Showstopper

Presentation matters. Shape each cookie neatly and let the M&Ms show on top for a festive finish. Stack them in a glass jar tied with ribbon for an edible gift that looks as good as it tastes.

Variations to Try

• Chocolate Drizzle: Drizzle dark or milk chocolate over the tops.
• Holiday Twist: Use seasonal M&M colors for any occasion.
• Nut-Free: Swap peanut butter with sunflower butter.
• Extra Crunch: Add chopped pretzels or toffee bits.
• Oreo Crunch: Stir in crushed Oreo pieces for a cookies-and-cream vibe.

FAQ’s

Q1: Can I use crunchy peanut butter?

A1: Yes, but it will add extra texture and may change how the cookies hold together slightly.

Q2: Do these need to be refrigerated?

A2: Not necessarily, but chilling helps them firm up faster and stay fresher longer.

Q3: Can I use white almond bark instead of chips?

A3: Absolutely. Almond bark melts well and works great in this recipe.

Q4: How long do these cookies last?

A4: About 5 days at room temperature, 2 weeks in the fridge, or up to 3 months in the freezer.

Q5: Can I make these in advance?

A5: Definitely. These cookies hold up really well when made ahead.

Q6: What if my mix hardens before I finish scooping?

A6: Just warm it briefly in the microwave for 10 seconds to soften again.

Q7: Are they gluten-free?

A7: Use certified gluten-free rice cereal and chocolate to keep them gluten-free.

Q8: Can I use regular M&Ms?

A8: Yes, mini M&Ms just distribute more evenly.

Q9: Are these cookies safe for nut allergies?

A9: Not with peanut butter, but you can use a nut-free spread like SunButter.

Q10: Can I double the batch?

A10: Absolutely, just make sure to mix in a very large bowl.

Conclusion

These No Bake PB Avalanche Cookies are the kind of treat that feels like a warm hug in cookie form. They’re ridiculously easy to make, irresistibly delicious, and festive enough to brighten any dessert table. Trust me, once you try them, they’ll become a must-make every holiday season.

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