No Bake Avalanche Bars: an easy, no-bake slice made from crushed biscuits combined with white chocolate and peanut butter, loaded with marshmallows and chocolate chips.
Happy Friday eve everyone! How has your week been? Mine has been hectic — baking, editing photos from recent food shoots, and working on a top-secret project — but I love every minute of it.
Now, about these bars…
For a while I kept seeing Avalanche Cookies on Pinterest. They looked delicious, but I wasn’t sure what they were until I checked a few recipes. The classic version uses rice crispies mixed with melted peanut butter and white chocolate, plus mini marshmallows and chocolate chips. They sounded great, but I hesitated: I like rice crispies as cereal but not always in baking, and I usually prefer only a light touch of white chocolate in desserts.
Then I had an idea.
I started thinking about flavor combinations and how to adapt Avalanche Cookies to my taste. The solution was simple: swap the rice crispies for crushed biscuits. That switch would give a richer, more satisfying crunch and avoid the texture I often dislike from rice crispies in baked treats.
I kept the white chocolate because it’s central to the idea, and paired it with peanut butter to balance the sweetness. The result? A perfect combination of sweet and salty, soft and crunchy.
Honestly, these bars are fantastic. The white chocolate isn’t overpowering when mixed with peanut butter; the chopped marshmallows contrast delightfully with the sweet, crunchy biscuit base; and the chocolate chips add just-right bursts of cocoa. Kids love them, adults swoon over them, and even people who think they don’t like white chocolate tend to change their minds after tasting these.
The method is incredibly simple: crush some wine biscuits (or graham crackers, digestives, etc.), melt white chocolate and peanut butter together, stir that into the biscuit crumbs, fold in chocolate chips and chopped marshmallows, press the mixture into a tin, and chill until set.
A quick note about peanut butter: I prefer an all-natural, no-salt-added version made of just peanuts. It’s healthier and I find it tastes better in this recipe because it doesn’t add extra sugar or salt. Feel free to use whatever peanut butter you prefer — crunchy works well here to give extra texture.
I made these as a slice rather than individual cookies because the mixture can be crumbly and difficult to shape into cookies. The slice is easier to press into a pan, chill, and cut into neat pieces — and it keeps well in the fridge for snacks or lunchboxes.
Print Recipe
No Bake Avalanche Slice
Ingredients
- ⅔ Cup Crunchy Peanut Butter
- 400 g White Chocolate
- 250 g Digestives (Graham Crackers)
- 2 Cups Marshmallows, Chopped
- ½ Cup Mini Chocolate Chips
Instructions
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Grease a 9″x13″ pan and set aside.
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Melt the peanut butter and white chocolate together and mix with the crushed biscuits.
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Chop the marshmallows into quarters and mix them with the chocolate chips into the peanut butter mixture.
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Press into the prepared pan and place in the fridge for at least an hour to set.