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No-Bake Avalanche Cookies


  • 4 cups Rice Krispies cereal
  • 4 cups Honey Nut Cheerios
  • 2 11 oz packages white chocolate chips
  • 1 cup creamy peanut butter
  • 1 cup speculoos cookie butter, also called Biscoff


  • Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios.
  • In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
  • Stir in peanut butter and cookie spread. If it’s still too thick, microwave in 15-second increments until smooth.
  • Note:The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!
  • Pour mixture over the cereal.
  • Stir well until fully combined.
  • Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
  • Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
  • Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)

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