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Avalanche Bark (Rocky Mountain Copycat)

INGREDIENTS

  • 1 (12 ounce) bag white chocolate chips
  • 3 cups rice crispy cereal
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups mini marshmallows
  • 1/4 cup mini chocolate chips

INSTRUCTIONS

  1. Line a 8x8" pan with parchment paper (or spray with cooking spray). Set aside.

  2. In a large microwave safe bowl, melt the white chocolate chips according to package directions.

  3. Once the white chocolate is melted, add the peanut butter and stir until creamy.

  4. Add the rice crispy cereal. Stir until combined. Wait about 5 minutes, stirring occasionally until the chocolate is cooled.

  5. Once the chocolate mixture is cooled, fold in the mini marshmallows and mini chocolate chips.

  6. Pour into the prepared dish and spread out evenly. Once they have set, cut into bars and enjoy!

Recipe Notes

  • To speed up the processes of the chocolate setting up, you can place in the refrigerator or freezer. Cut and eat at room temperature. 
  • You can use regular chocolate chips if you don't have mini.