Avalanche Bars
1 12-ounce bag of white chocolate chips
1/4 cup creamy peanut butter
3 cups crispy rice cereal
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips, plus extra for sprinkling
Line an 8×8-inch square pan with aluminum foil (not necessary, but makes removing the bars and cutting the slab neatly a whole lot easier), and lightly grease the foil with nonstick cooking spray.
Into a large microwave-safe bowl, place the white chocolate chips. Melt with 1 minutes bursts of 50% power, stirring well after each interval, until the white chocolate is melted and smooth, and just warm enough to be somewhat fluid–don’t let it get hot. Stir in the peanut butter until well-blended. Stir in the crispy rice cereal. Let the mixture cool for 10-15 minutes.
Stir in the marshmallows, then quickly fold in the mini chocolate chips. Turn the mixture into the prepared pan being careful not to pack the mixture down too tight. Sprinkle on a handful of mini chocolate chips. Let cool at room temperature for about 30 minutes (or refrigerate for 10-15 minutes) before removing the bars and cutting into squares. Store in an airtight container for up to 1 week.
jackie austin
1 12-ounce bag of white chocolate chips
1/4 cup creamy peanut butter
3 cups crispy rice cereal
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips, plus extra for sprinkling
Line an 8×8-inch square pan with aluminum foil (not necessary, but makes removing the bars and cutting the slab neatly a whole lot easier), and lightly grease the foil with nonstick cooking spray.
Into a large microwave-safe bowl, place the white chocolate chips. Melt with 1 minutes bursts of 50% power, stirring well after each interval, until the white chocolate is melted and smooth, and just warm enough to be somewhat fluid–don’t let it get hot. Stir in the peanut butter until well-blended. Stir in the crispy rice cereal. Let the mixture cool for 10-15 minutes.
Stir in the marshmallows, then quickly fold in the mini chocolate chips. Turn the mixture into the prepared pan being careful not to pack the mixture down too tight. Sprinkle on a handful of mini chocolate chips. Let cool at room temperature for about 30 minutes (or refrigerate for 10-15 minutes) before removing the bars and cutting into squares. Store in an airtight container for up to 1 week.
jackie austin
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