No Bake Avalanche Cinnamon Cookies | Marshmallows

No Bake Avalanche Cinnamon Cookies | Marshmallows

bakingwithnessa

These No Bake Avalanche Cinnamon Cookies bring the nostalgia of Rice Krispies treats to a whole new level with a delicious twist of cinnamon and creamy white chocolate! Perfect when you need a quick sweet treat, these cookies are a must-try!

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Prep Time 10

Bake / Cook Time 30

LET IT SET 1

Total Time 1 40

Course Cookies

Cuisine American

Servings 12

Equipment

Large Bonmat™

Baking Sheet (L)

Ingredients

▢ 2 oz (55 g) Rice Krispies (2 cups)
▢ 2 oz (55 g) mini marshmallows (1 cup | 88 Minis)
▢ 1 tsp (2 g) ground cinnamon (My Personal Addition)
▢ 1 Lb (455 g) white chocolate chips
▢ 3 oz (85 g) creamy peanut butter (1/2 cup)
▢ Sprinkles (Foliay | Blessings and Forgiveness Mix)

Instructions

Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

CINNAMON COOKIES PREPARATION

In a mixing bowl, mix the cereals together with the marshmallows and ground cinnamon. Set aside.
2 oz Rice Krispies, 2 oz mini marshmallows, 1 tsp ground cinnamon
Melt the white chocolate together with the creamy peanut butter, in a heatproof bowl over a double boiler or in the microwave using 20-second intervals. Stir between intervals to ensure a smooth, lump-free consistency.
1 Lb white chocolate chips, 3 oz creamy peanut butter
Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated. NOTE: You can add more marshmallows if you like.
Using an ice cream scoop, scoop the avalanche cookies onto the lined baking sheet and add sprinkles on top. Let is set for about 30 minutes or so. NOTE: I made this recipe during Ramadan and used the cutest themed sprinkles to gift to my friends. Once ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!
Sprinkles