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Avalanche Bark is a cross between Rice Krispie treats, fudge and candy bark with a flavor combination of white chocolate and peanut butter. Pretty much a perfect combo!
Why You’ll Love This Recipe!
Easiest Candy Ever. This recipe is a copycat for the Rocky Mountain Avalanche Bars. One of the reasons I like candy bark so much is that it is easy to make and no candy thermometer required. It comes together quickly and you can get creative with what you put it in.
Fun Flavor and Texture. This recipe is a combination of white chocolate, peanut butter, chocolate chips, marshmallows and rice cereal. It is the perfect thing to add to your holiday cookie or treat plate.
Ingredients Needed
- Peanut Butter, creamy
- White Chocolate Chips
- Crispy rice cereal
- Mini Marshmallows
- Semi Sweet Chocolate Chips, full size or mini chocolate chips.
How to Make Avalanche Bark
- Place semi sweet chocolate chips and marshmallows in freezer to harden.
- Combine white chocolate chips and peanut butter In a double boiler.
- Stir over medium heat until melted and combined.
- Allow mixture to cool for about 5 minutes.
- Add in Rice Krispie cereal to chocolate and let mixture come to room temperature. ( You don’t want it to melt the chocolate you are going to add in.)
- Fold in the chilled marshmallows and chocolate chips.
- Spread the mixture onto a parchment paper lined baking sheet and smooth out the top. You can also line a 9 x 13 inch pan with parchment paper and press the mixture into that.
- Refrigerate until hardened, about 20-30 minutes.
- Cut or break into desired size pieces.
Tips from leigh Anne
- You can use the microwave to melt the white chocolate and peanut butter, but do it slowly, in 30 second increments, as the white chocolate burns easily. Be sure to use a microwave-safe bowl.
- Allow the white chocolate and rice kripies to come to room temperature before adding chocolate chips and marshmallows. Do not put it in the fridge because you do not want it to harden.
- When stirring in marshmallows and chocolate chips, do not over mix or the chocolate chips will begin to melt. It will still taste delicious but will take away from the white avalanche appearance.
- I like to line my pan with parchment paper for easy removal, but you can also grease the pan.
Frequently Asked Questions
Can I use almond bark instead of white chocolate chips?
You can use almond bark if you prefer.
What is the best way to store leftover avalanche bark?
Keep it stored at room temperature in an airtight container. for up to a week. You can also freeze them for up to 3 months. Thaw at room temperature for at least an hour before serving.
Can I use crunchy peanut butter instead of creamy?
Absolutely, if you prefer a little more crunch to your bars.
What can I use instead of peanut butter?
If you have a peanut allergy or don’t like peanut butter you can replace it with cookie butter, sunflower butter or almond butter.
Check out more of my favorite bark recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Avalanche Bark
Ingredients
- 1/2 cup creamy peanut butter
- 3 1/2 cups white chocolate chips
- 2 cups Rice Krispie cereal
- 1 cup miniature marshmallows
- 1/2 cup semi sweet chocolate chips
Instructions
- Place semi sweet chocolate chips and marshmallows in freezer to harden
- Combine white chocolate chips and peanut butter In a double boiler over medium heat, stir to melt chocolate and peanut butter. This can also be done in the microwave but do it slowly as the chocolate can burn easily.
- Allow melted chocolate to cool for about 5 minutes.
- Add in Rice Krispie cereal to chocolate and let mixture come to room temperature.
- Fold in the chilled marshmallows and chocolate chips. Do not over mix or the chips may melt.
- Pour the mixture onto a greased or parchment lined 9 x 13 baking sheet
- Smooth out the top using a second sheet of wax paper.
- Place in the refrigerator for 20-30 minutes or until harden.
- Cut or break into desired size pieces.
Tips & Notes:
- You can use the microwave to melt the white chocolate and peanut butter, but do it slowly, in 30 second increments, as the white chocolate burns easily. Be sure to use a microwave-safe bowl.
- Allow the white chocolate and rice kripies to come to room temperature before adding chocolate chips and marshmallows. Do not put it in the fridge because you do not want it to harden.
- When stirring in marshmallows and chocolate chips, do not over mix or the chocolate chips will begin to melt. It will still taste delicious but will take away from the white avalanche appearance.
- I like to line my pan with parchment paper for easy removal, but you can also grease the pan.
Nutrition Facts:
Peggy says
This is definitely a new bark to me! Love all the ingredients in this and I’m sure it tasted divine!
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.
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.
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. 🙂
Leigh Anne says
Cindy,
I used actual white chocolate chips on this one.