Chocolate Avalanche No Bake Cookies Recipes

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.

CHOCOLATE AVALANCHE (NO BAKE COOKIES)

Steps:

• *Note: Use a food processor for easiest preparation.
• Line cookie sheets with waxed paper.
• In the top of a double boiler over simmering water, melt chocolate pieces.
• Fit the steel knife blade into the work bowl of a
• food processor.
• Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula.
• Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until set. Store in airtight container.

EASY NO BAKE FLUFFERNUTTER COOKIES RECIPE

Steps:

• Line a baking sheet with wax paper and set aside.
• In a large microwaveable-safe bowl, melt white chocolate chips (cook for 45 seconds, stir, then microwave again for 30 seconds and stir again. Repeat until melted chips are smooth).
• Then add in the peanut butter to the white melted chocolate and stir until creamy.
• Fold in marshmallows, Rice Krispies cereal, and peanuts and mix until they are all coated with peanut butter.
• Drop heaping tablespoonfuls onto prepared baking sheet. Let cool for 20 minutes or until set up.