Rocky Mountain Snowdrops

These Rocky Mountain Snowdrops, aka Avalanche Cookies, are an easy no-bake cookie perfect any time you want a quick, peanut buttery treat.

Avalanche Cookies

Although these Rocky Mountain Snowdrops or Avalanche Cookies are called “cookies,” I feel like they’re more of a candy. Call them whatever you like. They’re still delicious and addicting either way.

For this recipe, white chocolate is melted and mixed with creamy peanut butter, rice cereal, mini marshmallows, and dry roasted peanuts. Then it is dropped into mounds and left to harden. They’re a peanut butter lover’s delight!

This dessert recipe is so quick and easy. You can even let the kids help!

How to make Rocky Mountain Snowdrops No-Bake Cookies

1. Melt the chocolate. Remove from the heat and allow the chocolate to cool slightly.
2. While the chocolate is still warm and melted but not hot, mix in the peanut butter, cereal, marshmallows, and peanuts until well combined.
3. Drop the mixture by 2-tablespoons onto wax or parchment paper and allow the cookies to cool completely before serving.

Avalanche Cookies Variations

• add mini chocolate chips to the mixture. Or add some on top of the cookies. Or do both!
• making these for the holidays? Add some festive sprinkles on top!
• use Cap’n Crunch Peanut Butter Cereal in place of the Rice Krispies cereal. You can crush the cereal slightly if you prefer smaller pieces.
• omit the peanuts and substitute extra cereal.
• instead of peanut butter, try your favorite nut butter. Nutella or Biscoff Cookie Butter are other great options.

Rocky Mountain Snowdrops FAQs

Recipe Tips

• Cool the cookies faster by popping them in the fridge.
• If you prefer to use a microwave instead of a double-boiler, microwave on half-power in 30-second increments, stirring between each session, until the chocolate is melted.
• When storing, be sure to use wax paper between the layers to keep the cookies from sticking.
• If you prefer bars or squares, line a 9×9-inch baking dish with wax or parchment paper allowing the edges to overhang. Pour the mixture into the paper-lined pan and allow it to cool completely. Remove the wax or parchment paper with the cooled mixture in it. Remove the paper before cutting it into bars or squares.
• I used white chocolate baking bars for this recipe. However, you can also use white chocolate chips or white melting chocolate. Almond bark can also be used.
• For an easy, no-mess way to measure your peanut butter, line your measuring cup with plastic wrap before adding the peanut butter. When it’s time to add it to the mixture, just plop it in!

Other recipes you may enjoy

• Peanut Butter Balls
• Peanut Butter Cookie Bars
• No-Bake Peanut Butter Pie
• Peanut Butter Frosting
• Peanut Butter Fudge

Continue to Content

Rocky Mountain Snowdrops

Yield: 25-30 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling Time: 2 hours

Total Time: 2 hours 20 minutes

These Rocky Mountain Snowdrops, aka Avalanche Cookies, are an easy no-bake cookie perfect any time you want a quick, peanut buttery treat.

Print

Ingredients

• 1 pound white chocolate
• 3/4 cup creamy peanut butter
• 1-1/2 cup Rice Krispies cereal
• 1-1/2 cup mini marshmallows
• 1/2 cup dry roasted peanuts

Instructions

1. Line a baking sheet with parchment or wax paper and set it aside.
2. Melt the chocolate in a double boiler. Remove it from the heat and allow the chocolate to cool slightly.
3. Stir in the peanut butter, cereal, marshmallows, and peanuts until well combined.
4. Drop the mixture by 2-tablespoons onto the prepared baking sheet.
5. Allow the cookies to cool completely before serving.

Notes

• Cool the cookies faster by popping them in the fridge.
• If you prefer to use a microwave instead of a double-boiler, microwave on half-power in 30-second increments, stirring between each session, until the chocolate is melted.
• When storing, be sure to use wax paper between the layers to keep the cookies from sticking.
• If you prefer bars or squares, line a 9x9-inch baking dish with wax or parchment paper allowing the edges to overhang. Pour the mixture into the paper-lined pan and allow it to cool completely. Remove the wax or parchment paper with the cooled mixture in it. Remove the paper before cutting it into bars or squares.
• I used white chocolate baking bars for this recipe. However, you can also use white chocolate chips or white melting chocolate. Almond bark can also be used.
• For an easy, no-mess way to measure your peanut butter, line your measuring cup with plastic wrap before adding the peanut butter. When it's time to add it to the mixture, just plop it in!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  15-Inch Nonstick Baking Sheet
• 
  Pop-Up Parchment Paper Sheets, 30 Count
• 
  Small Cookie Scoop
• 
  Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
• 
  Silicone Spatula Set of 4
• 
  Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2)
• 
  Stainless Steel Double Boiler Pot for Melting Chocolate, Candy and Candle Making (18/8 Steel, 2 Cup Capacity, 480ML)

Nutrition Information:

Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 57mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 3g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

Did you make this recipe?

Did you try this recipe? Be sure to leave a rating and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you made!