Avalanche Bark

About a month ago I received a package in the mail.  A package from one of my amazing blog readers, Abby.

This package contained something delicious – Avalanche Bark.  I had never heard of Avalanche Bark before but knowing that I was a fellow “bark” lover Abby was sure I would enjoy it too.  She was right.

Avalance  Bark

The recipe is a copycat recipe from Rocky Mountain Chocolate Factory.  I love their caramel apples but have never tried the Avalanche Bark.  But now I don’t have too.  I can make it at home!

I am a big bark fan.  One of the reasons I like bark so much is that it is easy candy to make – no candy thermometer required.  It goes together quickly and you can get creative with what you put it in.  One of my favorites is one I shared last Christmas – Reindeer Bark.

For some of my other favorite bark recipes check out my post on some of my favorite holiday food gifts to give to friends and neighbors.  I am excited to have a new one to add to that list – Avalanche Bark!
Avalance  Bark

Avalanche Bark is a combination of white chocolate, peanut butter, chocolate chips and marshmallows – how could it be anything but wonderful?!

Avalance  Bark

It will definitely be making an appearance in my goodie bags for friends this holiday season. Thanks for sharing Abby!

Avalance  Bark

Avalanche Bark
  • ½ C creamy peanut butter
  • 3½ C white chocolate chips
  • 2 C Rice Krispies
  • 1 C miniature marshmallows, slightly packed
  • ½ C semi-sweet chocolate chips
  1. Place semi-sweet chocolate chips in the freezer to harden
  2. In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter
  3. Once completely melted remove from heat and allow to cool for about 5 minutes
  4. Stir in Rice Krispies and then set aside until the mixture is nearly room temperature
  5. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting
  6. Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden
  7. When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips
  8. Don't over mix or the chips may melt
  9. Pour the mixture into a greased or wax paper lined 9 x 13 pan
  10. Smooth out the top of the using a second sheet of wax paper
  11. Place in the refrigerator for 20-30 minutes or until hard
  12. Cut into desired size pieces
  13. If it is too hard to cut allow it to set out a few minutes and soften
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Mindy says

    This is the absolute BEST candy. We have been making this for about 5 years. And we are making it tonight. Super easy to make and we use a bit more peanut butter than what is called for. We put ours into loaf pans. You can make it denser by pressing it in or keep it light. Enjoy!

  2. Susan M. says

    Once again, Leigh Anne, your blog came to the rescue. I was looking for one more easy treat to add to my holiday gift giving and this bark was perfect. I made a batch last night and now I have to make another — the elves ate most of the first batch. :)

  3. cindy says

    Hi Leigh Anne~

    I’m getting ready to make this, but I have a hard time when it comes to melting the chips. Any pointers? Mine always seem to lump up. Doesn’t seem to matter if I microwave or use a double boiler. I have a similar recipe using vanilla bark. It is called Georgia Bowl Candy.

    2 pounds of vanilla bark
    1 cup creamy peanut butter
    3 cups rice crispies
    2 cups salted peanuts
    1 cup mini marshmellows

    Always a hit! I’m trying yours too! Looks delicious.

  4. Frances says

    Hi Leigh Anne,
    I have been reading your blog for a while now and I really enjoy it.
    I have printed so many of your recipes, but have not tried any yet except for this one, I made it on sunday, it is delish!!
    Thanks for sharing and Happy Holidays to you and your family.

  5. Jenni says

    Hi Leigh Anne,
    My very first job was at the Rocky Mountain Chocolate Factory in Seaside, OR. Avalanche bark was one of my favorites (to make and to eat!)! We actually didn’t flatten out the top when we made it… we mixed in some mini chocolate chips and then sprinkled more on top and left it lumpy looking.

    Another variation was called Tiger Bark. It was just the peanut butter & white chocolate portion and then flatten it out smooth in the pan. Drizzle with melted milk chocolate and pull the knife through it.

    A few others that we did at RMCF were Oreo bark and Mint Oreo Bark. White chocolate (with or without green mint flavoring) & crushed oreos. Spreak in pan and then put one oreo on top of each serving and let it harden.

    Enjoy! Love your website!


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