The melted white chocolate looks silky in the bowl, but it thickens quickly once it meets the cereal. That’s the moment these no bake avalanche cookies come together: crisp rice, soft marshmallows, and little pockets of chocolate held in a sweet peanut butter coating. Since there’s no oven to dry or bind the mixture, an even coating matters more than a perfect-looking mound.
I like this recipe when I want a cookie with crunch and chew but don’t want to turn on the oven. The microwave does the melting, and the refrigerator firms the clusters into cookies you can pick up without crumbs scattering everywhere. Let the mixture cool before the mix-ins go in, then fold gently so the cereal stays crisp and the mini chocolate chips keep their shape. The finished clusters have a creamy coating, crisp centers, and just enough marshmallow chew.
Kitchen Note
Give the melted white chocolate and peanut butter the full five minutes to cool before folding in the mini chocolate chips. If the coating is still hot, those little chips can soften and streak instead of staying distinct.
Save these no bake avalanche cookies for a no-oven treat with crisp rice, chewy marshmallows, and a creamy peanut butter coating.
Why Adding Extra Cereal Can Leave You With Loose Crumbs
These clusters set because the melted white chocolate and peanut butter coat the cereal and firm up in the refrigerator. There’s no baking step afterward to pull a loose mixture together, so the proportions need to stay balanced. Add extra cereal just to use up the last handful in the box, and some pieces may not pick up enough coating to hold in a cluster.
The marshmallows and mini chocolate chips are mix-ins, not a second binder. Keep them evenly distributed through the cereal rather than letting them collect in one spot, and resist packing the mixture down hard while you stir. A gentle, thorough fold gives each spoonful a little of everything without crushing the crispy rice. The goal is coated cereal with visible bits of marshmallow and chocolate—not a smooth paste or a bowl of separate ingredients.
Once the clusters are portioned, refrigeration does the setting. The coating firms around the cereal, while the marshmallows remain soft and the crisp rice keeps its crunch. That’s why using the listed proportions and giving the mixture a careful fold matters more here than shaping perfectly identical cookies.
What the White Chocolate, Peanut Butter, and Crunch Each Contribute
- White chocolate chips — They provide the coating that firms around the cereal when chilled. A standard bag works well; a chopped white chocolate baking bar can stand in by weight, though bars may melt faster, so stir carefully between microwave bursts.
- Creamy peanut butter — It loosens the melted chocolate into a coating that’s easy to fold through the cereal. Regular creamy peanut butter gives a consistent texture; natural peanut butter with separated oil can make the mixture greasy or less even. Sunflower seed butter is a workable swap, with a more toasted flavor.
- Crispy rice cereal — The cereal supplies the light crunch and gives the coating something to hold. Fresh cereal matters more than an expensive brand; stale cereal loses its crisp snap. Use another crisp rice cereal if needed, not plain puffed rice, which doesn’t have the same crunch.
- Mini marshmallows — Their small size spreads soft, chewy pockets through the clusters. If you only have regular marshmallows, cut them into pieces roughly the size of mini marshmallows so they distribute without taking over each spoonful.
- Mini chocolate chips — They add little chocolate bites without turning the mixture into a chocolate coating. A basic bag is fine. Chopped semisweet chocolate can replace them, but the larger pieces won’t be as evenly dotted through the clusters.
From Smooth Peanut Butter Coating to Firm Clusters
Prepare the parchment-lined sheet
Line a baking sheet with parchment paper before you start melting the coating. Set it close to your work area so you can portion the mixture as soon as it’s folded together. Parchment keeps the clusters from sticking as they firm. Having the sheet ready means you won’t have to handle the thickening mixture longer than needed.
Melt the coating without scorching it
Combine the white chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until the mixture is smooth. White chocolate can scorch if it gets too hot, so don’t skip the stirring or keep heating once the lumps are gone. Let the smooth coating cool for 5 minutes.
Fold in the crunchy and chewy mix-ins
Add the crispy rice cereal, mini marshmallows, and mini chocolate chips to the bowl. Fold gently until the ingredients are evenly combined and the cereal is coated. Scraping along the bottom of the bowl helps catch any coating that has settled there. Stop once everything is distributed; crushing the cereal takes away the crisp texture.
Portion and chill until firm
Drop heaping 2-tablespoon portions onto the parchment-lined sheet. Keep each mound a little distinct rather than pressing the mixture into a flat layer. Refrigerate for 30 minutes, or until the clusters are firm enough to lift from the parchment. If the centers still feel soft, give them more time in the refrigerator.
Three Swaps That Change the Crunch Without Losing the Cluster
Make a sunflower seed butter version
Replace the creamy peanut butter with the same amount of sunflower seed butter. It gives the coating a deeper, toasted taste and may make the clusters a little softer, so chill them until fully firm before serving.
Trade some cereal for pretzels
Replace part of the crispy rice cereal with coarsely crushed pretzels. The clusters will have a saltier bite and a firmer crunch, with less of the airy texture from the cereal. Crush the pretzels into small pieces so they fold through evenly.
Use butterscotch chips for a sweeter bite
Swap the mini chocolate chips for butterscotch chips in the same amount. They bring a buttery caramel note that works with the white chocolate and peanut butter, and the finished clusters taste sweeter than the original.
Storing and Serving the Clusters
- Refrigerator: Keep the clusters in an airtight container for up to 1 week. They stay firm when chilled.
- Freezer: Freeze in an airtight container with parchment between layers for up to 2 months. Thaw in the refrigerator so the coating stays firm.
- Serving: Serve chilled, or let a cluster sit briefly at room temperature if you prefer a softer bite. Warm conditions soften the chocolate coating, so don’t leave the whole batch out for a long stretch.
Answers to the Avalanche Cookie Questions That Come Up at the Counter
No Bake Avalanche Cookies
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper.
- Combine the white chocolate chips and peanut butter in a large microwave-safe bowl.
- Microwave in 30-second bursts, stirring between each, until smooth.
- Let the mixture cool for 5 minutes.
- Gently fold in the crispy rice cereal, mini marshmallows, and mini chocolate chips until evenly combined.
- Drop heaping 2-tablespoon portions onto the prepared baking sheet.
- Refrigerate for 30 minutes, or until firm.
