I eat ice cream in the dead of winter and I’m more than willing to turn on my oven for freshly baked cookies in the worst of summer heat. Admittedly, I have a higher heat tolerance than the average person. But, to spare my husband, I try to pull out my ice cream maker as much as possible when the St. Louis humidity hits. These avalanche bars were another great no-bake alternative….and they were a lot quicker and easier to make than ice cream! Although they don’t beat my beloved scotcheroos, I was a huge fan of the twist on a standard rice krispie treat. My favorite part was the pieces of whole mini marshmallow throughout each bar—I plan to switch up the flavors in here but include the marshmallows. You could add peanut butter chips instead of white chocolate, or throw in some coconut or craisins. The hot days of summer are far from over, so I have plenty of time to experiment!


One Year Ago: Gorgonzola Smashed Potatoes
Two Years Ago: Frozen Cherry Limeade Pie

Avalanche Bars
from Cookies and Cups

Ingredients:
-1 (12 oz) bag white chocolate chips
-1/4 cup creamy peanut butter (I used white chocolate peanut butter, which I also used in these cookies)
-3 cups Rice Krispies
-1 1/2 cups mini marshmallows
-1/4 cup mini chocolate chips + 2 tbsp for garnish


Directions:
1. Lightly grease a 9 x 9 pan and set aside. In a microwave-safe bowl, add the white chocolate chips and head on 50% power for 1 minute. Stir and continue to heat in 30-second increments, stirring after each increment, until chips are melted.
2. Add the peanut butter to the melted mixture and stir to combine. Stir in rice krispies.
3. Allow to cool for 10-15 before mixing in 1/4 cup chocolate chips. Pour the mixture into the prepared pan. Spread evenly and press lightly with the back of the spoon (do not compact too much or the bars will be hard). Sprinkle the remaining chocolate chips on top.
4. Once bars are completely cooled, cut into squares. Store in an airtight container.