No-Bake Rocky Road Avalanche Bars

 from The Simple Kitchen Cookbook by Chad and Donna Elick


16 ounces chocolate-flavored candy coating (I use Almond Bark or Candiquik)
2 cups semisweet chocolate chips
4 oz Bakers German’s sweet chocolate bar, broken into chunks
1 (16.9-oz) jar super chunky peanut butter
3 cups crispy rice cereal
3 cups mini marshmallows
1/2 teaspoon salt

Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.

Melt the chocolate candy coating, chocolate chips and German chocolate in a
large heatproof bowl. Microwave at half power for 30 seconds at a time until
melted and smooth, stirring after each interval. Stir the peanut butter into the
warm chocolate until melted and smooth. Add the rice cereal, marshmallows and
salt and stir to combine.

Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like
me, pop them in the freezer for 20 minutes. Once they are solid, cut them into
24 pieces.

Store in the refrigerator.

Recipe developed by Donna Elick - The Slow Roasted Italian
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