Avalanche Bark Recipes
AVALANCHE BARK
OH MY GOSH! This has got to be one of the MOST addicting things on the face of the planet. I first saw this treat in a Rocky Mountain Chocolate Factory store and I had to mimick it.
Provided by KatyMomma
Categories Candy
Time 1h35m
Yield 20 squares, 20 serving(s)
Number Of Ingredients 5
Steps:
- Melt white chocolate chips with peanut butter.
- Move to bowl & mix with rice cereal.
- WAIT until the mix has reached room temperature BUT don't put it in the fridge! It's worth the wait so don't rush this!
- Once it reaches room temperature add mini chocolate chips & marshmallows.
- Mix well!
- Grease a 9x13 pan and dump mixture inches.
- Press with greased spoon, but not too hard. Too compacted and it will turn out too hard.
- Place in fridge for another 30 minutes.
- When hardened, cut like rice krispy treats & you will ENJOY!
Nutrition Facts : Calories 158.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 3.6, Sodium 65.6, Carbohydrate 20.1, Fiber 0.5, Sugar 15.2, Protein 2.3
NO-BAKE AVALANCHE COOKIES
Cot his recipe on line a creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows, and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet! Cook time is firming time
Provided by Bonnie G 2
Categories Dessert
Time 30m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 5
Steps:
- Prepare 2 cookie sheets with parchment paper and set aside.
- Place chocolate chips in freezer until ready to use.
- Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
- In meantime put rice krispies to a large bowl and set aside.
- Add peanut butter to bark and stir to combine.
- Pour vanilla candy mixture over rice krispies and stir to combine.
- Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
- Add frozen chocolate chips and stir to combine.
- Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.
Nutrition Facts : Calories 335.9, Fat 22.6, SaturatedFat 8.5, Cholesterol 5.3, Sodium 162.4, Carbohydrate 29.1, Fiber 1.9, Sugar 22.6, Protein 8.4
AVALANCHE BARK
THIS MAKES ME WANT TO GO UP TO A VERY HIGH MOUNTAIN AND SCREAM AVALANCHE...O MY GOODNESS GRACIOUS ALIVE...I WILL NEVER MAKE RICE KRISPIE TREATS THE SAME!!
Provided by Kimi Gaines
Categories Other Desserts
Time 5m
Number Of Ingredients 5
Steps:
- 1. MELT WHITE CHOCOLATE AND PEANUT BUTTER. MOVE TO BOWL AND MIX WITH RICE CEREAL. WAIT UNTIL MIX HAS REACHED ROOM TEMPERATURE BUT DON'T PUT IT IN THE FRIDGE!! IT'S WORTH THE WAIT SO DON'T RUSH THIS! ONCE IT HITS ROOM TEMP. ADD MINI CHOCOLATE CHIPS AND MARSHMALLOWS. MIX WELL. GREASE 9X13 PAN AND DUMP MIXTURE. PRESS WITH GREASED SPOON, BUT NOT TO HARD. TOO COMPACTED AND IT WILL TURN OUT HARD. PLACE IN FRIDGE FOR 30 MINUTES. WHEN HARDENED, CUT LIKE RISE CRISPY TREATS.
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- In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. It won't look like it has melted when it comes out of the microwave, but trust me, it's hot enough.
- Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet).
- Grease a 9x13 baking pan. Press mixture down into the pan with a greased spoon or hand (but not TOO hard, you don't want to smash the rice cereal).
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- Line an 8-inch square pan with parchment paper; set aside. Place the miniature chocolate chips on a plate and place in the freezer until ready to use.
- Combine the white chocolate and peanut butter in a mixing bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted.
- Remove from microwave and stir in Rice Krispies. Let the mixture sit and cool until it reaches room temperature, stirring occasionally, about 10 to 20 minutes.
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5/5 (1)Total Time 40 minsCategory Dessert RecipeCalories 172 per serving
- If your almond bark came in a microwave-safe container, microwave for 60 seconds. Mix and then microwave in 15-second intervals until completely melted and smooth. If needed place almond bark in a microwave-safe bowl and heat as instructed above.
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- 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.
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- Then take your almond bark and place it in the microwave and heat for 30-second increments. Stir in between each heat cycle.
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- Melt the white chocolate in a microwave on 50% heat in 30 second bursts, stirring between each burst, until melted.
- Stir the peanut butter into the melted white chocolate until combined, then pour over the rice krispies in a large bowl and gently stir to coat. Cool for 10 minutes, stirring once or twice until the melted chocolate is no longer warm to the touch.
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- Line a 9x13 inch pan with parchment paper. Place the mini chocolate chips in the freezer. Place the Rice Krispies in a large mixing bowl.
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