Chocolate Avalanche Cookies
Original Avalanche Cookies are made with white baking chips. Larissa wanted to try making them with chocolate almond bark this morning. They turned out even better than the original. Who would have guessed that chocolate and peanut butter would be good together?
What you need:
1½ cup mini marshmallows
½ cup creamy peanut butter
1½ cup crispy rice cereal
8 squares almond bark
What you do:
Combine marshmallows and cereal in large bowl. Place parchment paper on two cookie sheets. Put peanut butter and almond bark in a glass microwave safe bowl and heat 1 minute on high. Stir and heat another 30 seconds or until creamy and smooth. Pour over cereal & marshmallows and stir until all pieces are coated. Drop by teaspoon or tablespoon onto parchment. Refrigerate at least 1 hour until set firm. Remove from parchment paper and store in loosely covered container.
Yield: 2 dozen (give or take depending on size of each cookie)
If you want to make Original Avalanche Cookies, use vanilla/white almond bark or 1 pound white baking chips.