No-Bake Cap'n Crunch Avalanche Cookies

1/2 cup mini chocolate chips
16 ounces  (about 2-1/2 cups) white chocolate chips
16 ounces (about 1-3/4 cups) honey roasted chunky peanut butter
3 cups Cap'n Crunch cereal
1 1/2 cups mini marshmallows

Prepare 2 baking sheets with silicone mats or parchment paper. Set aside.

Place mini chocolate chips in the freezer, until ready to use.

Melt white chocolate chips in a large heat safe bowl, microwave 30 seconds at a time until melted and smooth, stirring between each interval.

Add peanut butter to the melted white chocolate chips. Stir until well mixed.

Add cereal to peanut butter mixture and fold in. Allow mixture to cool to room temperature (or until barely warm), if necessary. Mine was room temperature and didn't need to cool.

Fold in marshmallows and frozen chocolate chips, the chocolate chips will melt slightly and create delicious streaks of chocolate throughout your cookies. Don't overmix or the chocolate chips will complete dissolve.

Use a 2 tablespoon scoop to portion treats onto the prepared cookie sheets. Lightly press down on the top of each cookie with the back of the scoop to spread the cookie out.

Refrigerate until firm, about 15 mintues. Keep refrigerated for best results.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
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