Avalanche Cookies

Prep Time 20

Total Time 20

Yields cookies

Line two cookie pans with parchment paper or non-stick silicone mats. Set aside. Place rice cereal and mini marshmallows in a large bowl.
In a large microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring in-between, until melted. (May alternately use a double boiler to melt chocolate.)
Add the peanut butter to the melted white chocolate and stir until combined. Allow to cool slightly (so it doesn’t melt the marshmallows.)
Add the white chocolate and peanut butter mixture to the bowl of rice cereal and marshmallows. Fold together until completely coated.
Use two large spoons to drop clusters onto the parchment or silicone lined baking pans.
Place cookies in the fridge or freezer until set. About 15 minutes. Remove cookies from tray with a spatula and enjoy.

WHITE CHOCOLATE CHIPS: Guittard or Ghirardelli brands work best. (Hershey’s or Nestle brands do NOT melt well.)

If you cannot find a good brand of white chocolate chips, use 16 oz of Almond Bark or Candy Coating/Candy Melts. (Usually white and vanilla flavored.)
For best results, store cookies in an airtight container in the fridge up to 1 week. May store at room temperature if the room is relatively cool. If the room is warm, the chocolate may become sticky.
These cookies freeze really well! After the chocolate has set, transfer cookies to a freezer bag or freezer safe container with a lid, separating layers with parchment paper. Freeze up to 3 months.