Avalanche Cookies

INGREDIENTS

• 2 cups Rice Krispies cereal (2 ounces, 254 grams)
• 1 ½ cups mini marshmallows (2.7 ounces, 75 grams)
• ½ cup smooth peanut butter (4.5 ounces, 127 grams)
• 1 pound white chocolate or vanilla candy coating (16 ounces, 453 grams)
• OPTIONAL: ¼ cup mini chocolate chips (1.5 ounces, 42 grams)

DIRECTIONS

1. Place the Rice Krispies and marshmallows in a large bowl and set aside. Line two baking trays with parchment paper.
2. Place the white chocolate or vanilla candy coating in a large, microwave-safe bowl. If the candy comes in a block, cut into pieces.
3. Microwave for 1 minute at 50 percent power and stir.
4. If needed, continue to microwave at 30 second intervals, but stir well to use the residual heat to melt the chocolate or candy. You should NOT fully melt the candy in the microwave.
5. You do not want to overheat the chocolate.
6. Stir in the peanut butter.
7. Let the chocolate or candy cool for 1 to 2 minutes.
8. Pour the melted chocolate mixture over the cereal and marshmallows and combine well with a spatula.
9. Use a scoop (with about 2 tablespoons of the mixture) to add the cookies to the baking trays.
10. If desired, sprinkle chocolate chips on top.
11. Let set very well, at least an hour. May be refrigerated to speed up the firming.
12. Makes 24 cookies.