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
- 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
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.