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.
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!
Avalanche Bark is a combination of white chocolate, peanut butter, chocolate chips and marshmallows – how could it be anything but wonderful?!
It will definitely be making an appearance in my goodie bags for friends this holiday season. Thanks for sharing Abby!
- 1/2 C creamy peanut butter
- 3 1/2 C white chocolate chips
- 2 C Rice Krispies
- 1 C miniature marshmallows, slightly packed
- 1/2 C semi-sweet chocolate chips
- Place semi-sweet chocolate chips in the freezer to harden
- 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
- Once completely melted remove from heat and allow to cool for about 5 minutes
- Stir in Rice Krispies and then set aside until the mixture is nearly room temperature
- This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting
- Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden
- When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips
- Don't over mix or the chips may melt
- Pour the mixture into a greased or wax paper lined 9 x 13 pan
- Smooth out the top of the using a second sheet of wax paper
- Place in the refrigerator for 20-30 minutes or until hard
- Cut into desired size pieces
- If it is too hard to cut allow it to set out a few minutes and soften