Rocky Mountain Snowdrops

4.41 from 245 votes

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

Prep Time10

Cook Time10

Cooling Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jamie Sherman

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

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!