These no-bake Avalanche Bark Bars have crispy rice cereal and soft marshmallows with a smooth peanut butter and almond bark coating.
Need a dessert in a hurry? Keep the ingredients for Avalanche Bars on hand, and you won’t even need to turn on the oven! Everyone loves the smooth, melt-in-your-mouth coating with the crispy bits and chewy marshmallows inside.
Tonia’s Notes
I went to Rocky Mountain Chocolate Factory in Duluth, Minnesota, with some friends on vacation, and one of them ordered a piece of Avalanche Bark. I’d never tried it, so she gave me a piece. I’ve loved them ever since and had to figure out how to make them at home.
While recipe testing, I also made these adorable Avalanche Bears. If you have little kids, you can make this version by sprinkling the bars with white chocolate shavings for “fur”. You can cut the bars into circles, but they also look cute square-shaped, which is easier. Use a white melting wafer topped with a brown M&M for the nose, mini chocolate chips for the eyes, and half a mini marshmallow for the ears. Attach everything using melted white melting wafers.
How To Make Avalanche Bark Bars
Coating Ingredients
Put the vanilla almond bark, creamy peanut butter, and butter in a large, microwave-safe bowl. Melt it in the microwave on high for 1 1/2 minutes. Stir, return it to the microwave, and cook in 15-second intervals, stirring after each time, until the mixture is smooth.
Filling Ingredients
Add the mini marshmallows and Rice Krispies. Stir until evenly coated and spread the mixture in a greased 9×13-inch pan.
Topping
Sprinkle mini chocolate chips over the top. You can also use white chocolate shavings or chopped nuts.
Chill
Place the pan in the fridge for one hour, or until the avalanche bark bars are set, before cutting them into squares.
Recipe Tips
- Vanilla Almond Bark: You only need 20 ounces (ten 2-ounce squares) for this recipe. Depending on the brand of almond bark you purchase, this may not be the entire package.
- Peanut Butter: These avalanche bark bars work best with Jif or Skippy peanut butter. Separation of oil in natural peanut butter may alter the consistency of the coating.
- Storage: Store the bars in an airtight container in the fridge for 1-2 weeks or in the freezer for 1-2 months.
More No Bake Bars Recipes
Avalanche Bark Bars
Video
Ingredients
- 20 ounces vanilla almond bark see notes
- 1 ¾ cups creamy peanut butter Jif or Skippy
- ½ cup butter
- 4 cups miniature marshmallows
- 4 cups Rice Krispies
- ½ cup mini chocolate chips
Instructions
- Grease a 9×13-inch pan and set it aside.
- Put the almond bark, creamy peanut butter, and butter in a large microwave-safe bowl. Heat in the microwave on high for 1 1/2 minutes. Stir, return to the microwave, and cook in 15-second intervals, stirring after each time, until smooth.
- Stir in the Rice Krispies and miniature marshmallows. Spread the mixture in the prepared pan.
- Sprinkle with mini chocolate chips. Refrigerate for one hour or until set, before cutting into pieces.
Notes
- You’ll need ten 2-ounce cubes of vanilla almond bark; this may not be the entire package, depending on the brand you purchased.
- This recipe works best with Jif or Skippy peanut butter.
- To turn them into Avalanche Bears, sprinkle them with white chocolate shavings for “fur”. Cut the bars into circles, if desired. Use a white melting wafer topped with a brown M&M for the nose, mini chocolate chips for the eyes, and half a mini marshmallow for the ears. Attach everything using melted white melting wafers.
- Store in an airtight container in the fridge for 1-2 weeks or in the freezer for 1-2 months.
