No-Bake Avalanche Cookies - cooking recipe

Ingredients

1/2 cup mini chocolate chip
16 ounces vanilla candy coating (Almond Bark or CandiQuik)
1 (15 ounce) jar creamy peanut butter
2 cups Rice Krispies
1 1/2 cups mini marshmallows

Preparation

Prepare 2 cookie sheets with parchment paper and set aside.
Place chocolate chips in freezer until ready to use.
Melt almond bark in heat proof bowl in microwave at half power for 30 seconds at a time until melted and smooth.
In meantime put rice krispies to a large bowl and set aside.
Add peanut butter to bark and stir to combine.
Pour vanilla candy mixture over rice krispies and stir to combine.
Allow mixture to cool to room temperature and then add marshmellows, mix to combine.
Add frozen chocolate chips and stir to combine.
Use a 2 tablespoon scoop to form and place on cookie sheets and leave until firm. To speed up the process or if your kitchen is to warm, you can pop into the fridge.