Avalanche Cookies with White Chocolate (Print Version)

# Ingredients:

→ Main Ingredients

01 - 16 ounces white melting chocolate
02 - 3/4 cup creamy peanut butter
03 - 2 cups Rice Krispies cereal
04 - 2 cups miniature marshmallows
05 - 1 cup mini chocolate chips, divided

# Instructions:

01 - Cover a large cookie sheet with parchment paper and set aside.
02 - Melt the white melting chocolate according to the package instructions.
03 - In a large mixing bowl, mix the melted white chocolate with the creamy peanut butter.
04 - Stir in the Rice Krispies cereal, mini marshmallows, and 3/4 cup of the mini chocolate chips.
05 - Scoop the mixture onto the prepared cookie sheet in portions. Top each portion with the remaining mini chocolate chips.
06 - Refrigerate the cookies until set, approximately 20 minutes.

# Notes:

01 - Choose white chocolate intended for melting, such as white vanilla almond bark or candy melts, to ensure a smooth texture.
02 - Use a double boiler or microwave in short intervals to avoid burning the chocolate.
03 - Store cookies in an airtight container with wax paper between layers to prevent sticking.

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