No-Bake Avalanche Cookies
From Brandie at The Country Cook.
Ingredients
- 4 cups Rice Krispies cereal
- 4 cups Honey Nut or Plain Cheerios
- 2 packages (11 oz each) white chocolate chips
- 1 cup creamy peanut butter
- 1 cup speculoos cookie butter (Biscoff)
Instructions
- Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios.
- In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
- Stir in peanut butter and cookie spread. If it’s still too thick, microwave in 15-second increments until smooth.
- Pour mixture over the cereal and stir well until fully combined.
- Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
- Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
- Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)
Notes
Makes about 4 dozen cookies.
Drizzle with a little bit of melted semi-sweet chocolate for added flavor and to pretty them up a bit.