No Bake Avalanche Cookies

Okay, friend—let me introduce you to a treat that checks all the boxes: sweet, salty, crunchy, creamy, quick, and best of all… no baking required. These No Bake Avalanche Cookies are basically everything you want in a dessert without having to turn on the oven. Think peanut butter, white chocolate, crispy rice cereal, marshmallows, and mini chocolate chips all swirled together into dreamy cookie clusters. It’s like a Rice Krispies treat got a major upgrade.

I started making these on a whim one summer when it was way too hot to bake but I still wanted something. They were such a hit with everyone—kids, neighbors, and yes, me eating them straight from the fridge—that they’ve become a year-round staple. They’re perfect for potlucks, lunchbox treats, movie nights, or whenever your sweet tooth starts whispering.

Why You’ll Love This Recipe

• No oven required – Just melt, mix, and chill
• Ready in under 20 minutes – The hardest part is waiting for them to set
• Crowd-pleasing – Kids love them, adults go back for seconds
• One bowl, one pan – Minimal cleanup = yes, please
• Gluten-free friendly – Just check your cereal brand
• Perfect texture combo – Crunchy, chewy, creamy, and a little gooey
• Customizable – Add-ins like chopped nuts, coconut, or toffee bits work great

Ingredients You’ll Need

• 2 cups white chocolate chips – Sweet and creamy base
• ½ cup creamy peanut butter – Natural or classic, both work
• 2 ½ cups crispy rice cereal – Adds that satisfying crunch
• 1 cup mini marshmallows – The chewy surprise in every bite
• ½ cup mini chocolate chips – For the perfect chocolate contrast
• Pinch of salt – Balances out the sweetness

Optional add-ins:

• Crushed pretzels (for salty-crunchy vibes)
• Chopped peanuts or almonds
• A drizzle of melted chocolate on top

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Melt the white chocolate
In a large microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each one until smooth. It usually takes about 1 ½–2 minutes total. Don’t overheat—white chocolate scorches easily!

Step 2: Stir in the peanut butter
Once the chocolate is fully melted, stir in the peanut butter until the mixture is silky and fully combined. This is where the magic starts.

Step 3: Add the cereal
Pour in the crispy rice cereal and stir gently but thoroughly until all the pieces are coated. Use a folding motion to keep things light and airy.

Step 4: Mix in the marshmallows and chocolate chips
Let the mixture cool for a minute or two—if it’s too warm, it’ll melt the marshmallows and chocolate chips. Then fold in the mini marshmallows and chocolate chips. You want the chips to hold their shape and the marshmallows to stay puffy and cute.

Step 5: Scoop and chill
Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop clusters of the mixture onto the sheet—about 2 tablespoons each. Pop the tray into the fridge for about 30 minutes or until set.

Helpful Tips

Chill faster with a shortcut
In a hurry? Stick the cookies in the freezer for 10–15 minutes instead of the fridge. They’ll set up quick but still taste great.

Make ahead and store
These cookies keep beautifully in an airtight container in the fridge for up to a week. They can also be frozen for up to a month—just thaw for 10–15 minutes at room temp before eating.

Serving suggestion
Serve straight from the fridge for extra crunch, or let them sit out for a few minutes for a slightly softer, chewier texture.

Add some flair
Want to dress them up for a party? Drizzle the tops with melted dark chocolate, sprinkle on crushed nuts, or even dust with powdered sugar.

Swap the chocolate
Not into white chocolate? You can absolutely use milk or dark chocolate chips instead—it’ll be a slightly different flavor profile but still delish.

Make them nut-free
Swap the peanut butter for sunflower seed butter or almond butter if you need a nut-free version (great for school lunches!).

Frequently Asked Questions (FAQs)

Can I use regular marshmallows?
Mini marshmallows are best for even distribution, but if you only have regular ones, just chop them up a bit first.

Do I need to cook the cereal first?
Nope! Just use it straight from the box. It holds its crunch beautifully when mixed into the chocolate-peanut butter base.

What if I don’t have a microwave?
You can melt the white chocolate and peanut butter together using a double boiler on the stove. Just go low and slow, stirring frequently.

Can I double the recipe?
Absolutely. Just use a bigger bowl and scoop onto multiple trays. This is a great one to batch for parties or holiday cookie swaps.

Can kids help make these?
Totally! This is a great hands-on recipe for little helpers. Just supervise the chocolate melting part—after that, it’s all fun mixing and scooping.

I probably make these No Bake Avalanche Cookies once a month—sometimes more when we’re in the middle of birthday season or the holidays. They come together so easily and hit that perfect sweet spot between indulgent and simple.

Give them a try the next time you need a quick dessert or snack to share (or not share—we won’t tell). And if you try your own version, drop a comment—I’d love to hear what you mixed in!