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Weather: 29 degrees, snow
What I’m listening to: Let it Snow, Martina McBride
This wintry confection is said to have originated with the Rocky Mountain Chocolate Factory’s Avalanche Bars. I haven’t been to a Rocky Mountain shop in years, and don’t recall ever having one of these, but when I encountered this peanut-buttery, crispy, marshmallowy, chocolatey recipe I had to give it a try. I suspected it would make a beautiful Christmas food gift and I was right.
My only note on these is that they are very sweet, so I cut them into small squares, about 1inch, similar to the size of a piece of fudge. A bite or two of this sweet avalanche and you’re all set. Another benefit of cutting them this size is that a batch goes a very long way and you will have plenty to package up in tins and give away.
Adapted from Cookies and Cups
Ingredients
- 1 (12oz.) bag of white chocolate chips
- 1/3c peanut butter
- 3c crispy rice cereal
- 1 -1/2c mini marshmallows
- 1/4c mini chocolate chips
Instructions
- Lightly grease a 8x8 or 9x9 square pan.
- Pour chips into a microwave safe dish. Cook until melted, stirring every 30 seconds (mine took 90 seconds). Stir in peanut butter and stir until smooth.
- Add cereal and marshmallows to a bowl. Pour in the melted white chocolate and peanut butter mixture. Stir. Add mini chocolate chips and mix until combined.
- Pour into prepared pan and lightly press until evenly spread. Resist the temptation to press down firmly. Allow to set about an hour, turn out onto a cutting surface, and cut into 1 inch squares.
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