No-Bake Avalanche Cookies
Anyone want to guess how these cookies got their name? I have no idea. I mean, the ‘no-bake’ part of the name obviously makes sense but I’m still scratching my head on the avalanche part. I can only assume it has something to do with the white chocolate.
Although, these don’t turn out white like a snow avalanche because of the peanut butter and cookie butter. Maybe the cereal is supposed to be like the rocks or boulders in an avalanche? Yeah, we’ll go with that. No matter what they are called – I hope you’ll call them good!
Ingredients:
4 cups Rice Krispies cereal
4 cups Honey Nut Cheerios
2 (11 oz.) packages white chocolate chips
1 cup creamy peanut butter
1 cup speculoos cookie butter (Biscoff)
Cook’s Note: Speculoos Cookie Butter (the brand name is Biscoff) can usually be found on the same aisle in the grocery store as the peanut butter.
Directions:
Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios.
In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
Stir in peanut butter and cookie spread. Note: The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!
If it’s still too thick, microwave in 15-second increments until smooth.
Pour mixture over the cereal.
Stir well until fully combined.
Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets. Note: I like to use these spring-loaded scoopers. It makes the process much faster. This one is a little smaller than an ice cream scooper and it holds 2 tablespoons.
Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)
I personally prefer to eat these cold so I will pack them up into containers and keep them in the fridge but it is not necessary.
Cook’s Notes: Drizzle with a little bit of melted semi-sweet chocolate for added flavor and to pretty them up a bit. 🙂
No-Bake Avalanche Cookies
Ingredients
- 4 cups Rice Krispies cereal
- 4 cups Honey Nut Cheerios
- 2 11 oz packages white chocolate chips
- 1 cup creamy peanut butter
- 1 cup speculoos cookie butter, also called Biscoff
Instructions
- Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios.
- In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
- Stir in peanut butter and cookie spread. If it's still too thick, microwave in 15-second increments until smooth.
- Note:The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!
- Pour mixture over the cereal.
- Stir well until fully combined.
- Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
- Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
- Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)
Video
Notes
Nutrition
Jennifer says
December 7, 2016 at 3:05 pmWhat is speculoos cookie butter n where do u buy it?????
Brandie says
December 7, 2016 at 3:37 pmHi Jennifer! I mention all of that in the post. It’s by the peanut butter in the grocery store 🙂
Gayle says
February 9, 2017 at 10:04 pmYou did not mention what cookie butter IS. I’ve never heard of it my whole life, and I’ve lived in Florida and the midwest.
Brandie @ The Country Cook says
February 10, 2017 at 8:22 amHi Gayle – if you Google it, I’m sure you can find a good description for it 🙂
Elaine T says
November 14, 2018 at 3:11 pmYou can also get on Amazon and have it shipped to you
Margaret says
December 7, 2016 at 3:06 pmAre these very sweet?
Brandie says
December 7, 2016 at 3:35 pmThey are sweet but not rich. 🙂
Joanne says
December 7, 2016 at 3:49 pmOh, I love cookie butter! These cookies will go over well in my family.
Brandie says
December 7, 2016 at 6:46 pmHope they all love them as much as we do!
Susie says
December 7, 2016 at 3:55 pmI can’t get that Speculoos cookie butter here, is there any substitute that I can use that you know of?
Brandie says
December 7, 2016 at 4:23 pmHi Susie! Where do you live? I am in a tiny town and I can still get it – even the generic brand. There isn’t a substitute for it since it’s a special flavor so just substitute with more peanut butter 🙂
Susie says
December 7, 2016 at 4:32 pmI live in High level Alberta Canada way up north
Brandie says
December 7, 2016 at 6:45 pmBrrrrr. 🙂
Sharon says
March 3, 2017 at 11:48 amLove these cookies, just made some. Used the scoop to put them in cup cake liners
Patricia richards says
July 11, 2018 at 2:10 pmI shape mine into crescent shape, and logs they are easier to eat less mess.
Abby says
November 14, 2018 at 2:14 pmCan these be made with other types & flavors of cereals ?? Do you have any suggestions ?
Sound perfect for the kids
Brandie @ The Country Cook says
November 14, 2018 at 7:40 pmAbsolutely! Rice Krispies, cornflakes, Chex cereal all work well with this!
Brenda Schenck says
November 14, 2018 at 3:36 pmI’m wondering if it would work to just press these onto sheet pans, thinly, then after chilling, cut into squares..
Brandie @ The Country Cook says
November 14, 2018 at 7:37 pmI don’t see why it wouldn’t work! Let me know how it turns out for you!
Carlee says
November 16, 2018 at 8:02 amNo bake cookies make for such an easy treat. These flavors sound like a perfect combination!