Avalanche Bark Recipes

S'MORES BARK

Steps:

• Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
• Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

AVALANCHE BARK

Steps:

• Melt white chocolate chips with peanut butter.
• Move to bowl & mix with rice cereal.
• WAIT until the mix has reached room temperature BUT don't put it in the fridge! It's worth the wait so don't rush this!
• Once it reaches room temperature add mini chocolate chips & marshmallows.
• Mix well!
• Grease a 9x13 pan and dump mixture inches.
• Press with greased spoon, but not too hard. Too compacted and it will turn out too hard.
• Place in fridge for another 30 minutes.
• When hardened, cut like rice krispy treats & you will ENJOY!

AVALANCHE BARK

Steps:

• 1. MELT WHITE CHOCOLATE AND PEANUT BUTTER. MOVE TO BOWL AND MIX WITH RICE CEREAL. WAIT UNTIL MIX HAS REACHED ROOM TEMPERATURE BUT DON'T PUT IT IN THE FRIDGE!! IT'S WORTH THE WAIT SO DON'T RUSH THIS! ONCE IT HITS ROOM TEMP. ADD MINI CHOCOLATE CHIPS AND MARSHMALLOWS. MIX WELL. GREASE 9X13 PAN AND DUMP MIXTURE. PRESS WITH GREASED SPOON, BUT NOT TO HARD. TOO COMPACTED AND IT WILL TURN OUT HARD. PLACE IN FRIDGE FOR 30 MINUTES. WHEN HARDENED, CUT LIKE RISE CRISPY TREATS.

NO-BAKE AVALANCHE COOKIES

Steps:

• Prepare 2 cookie sheets with parchment paper and set aside.
• Place chocolate chips in freezer until ready to use.
• Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
• In meantime put rice krispies to a large bowl and set aside.
• Add peanut butter to bark and stir to combine.
• Pour vanilla candy mixture over rice krispies and stir to combine.
• Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
• Add frozen chocolate chips and stir to combine.
• Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.