This peanut butter rice krispie bark is my own take on Avalanche cookies which is an adaptation of something that exists at the Rocky Mountain Chocolate Factory; a place that I’ve never been to, but I have a cousin who loves to go there whenever she sees one in the airport.
Whenever white chocolate in involved I’m always afraid of the sweetness taking over and getting out of control. This wasn’t the case with the bark. The peanut butter toned down the sweetness of the white chocolate and I added more rice krispies to balance all of the flavors. While the mini chips added a level of cuteness, next time I would add chocolate chunks. This is in no way a complaint about the bark. I loved it and so did my friends. I think I might add it to my holiday treat collection!
Peanut Butter Rice Krispie Bark
- 3 cups rice krispies cereal
- ½ cup creamy peanut butter
- 1 package ((about 12ox) white chocolate chips)
- ½ cup mini semisweet chocolate chips
- Line a baking sheet with parchment paper and set aside. Melt white chocolate and peanut butter together in a microwave heating at 30 second intervals until smooth, but not hot. Once the white chocolate mixture is melted pour it over the cereal mixture and stir until completely coated. Let cool until at least 15 minutes or until room temperature. Add mini chocolate chips. (if you add the chips too soon, they will melt and we don’t want that!) Spread the mixture onto the baking sheet and place in the refrigerators until chocolate is set. Break apart into desired pieces.
- Note: Store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.
Adapted from Cookies and Cups