Have you tried Avalanche Bark yet? In case you’re not familiar with it, Avalanche Bark is a concoction that comes to us courtesy of the tasty and wonderful Rocky Mountain Chocolate Factory. A year or so ago, I stumbled upon a recipe for it on one of my favorite baking blogs, and I’ve been making my version of it ever since.
The best way to describe this creation is a jacked-up Rice Krispies treat. If you like those, you’re pretty much guaranteed to love Avalanche Bark. And the recipe itself couldn’t be easier. The only problem is that I sometimes have trouble cutting these into nicely formed squares – which is why I decided to improvise when my last batch came apart on me a lot during the portioning process. So half of my Avalanche Bark became Avalanche Balls. And you know what? That really didn’t end up being a problem.
Avalanche Bark
Recipe from Brown Eyed Baker
Ingredients:
12 ounces white chocolate, finely chopped
1/2 cup smooth peanut butter
1 and 1/2 cups Rice Krispies
1 and 1/2 cups miniature marshmallows
1/2 cup miniature chocolate chips
Method:
- Line an 8×8 baking pan with parchment paper and set aside. Place the miniature chocolate chips on a plate and store in the freezer until ready to use.
- Combine the white chocolate and peanut butter in a medium bowl and microwave on 50% power in 30-second increments, stirring after each zap, until completely melted. Remove from microwave, stir in Rice Krispies, and let the mixture cool for about 15-20 minutes.
- Stir in the miniature marshmallows followed by the miniature chocolate chips.
- Pour the mixture into your prepared pan and press into an even layer. Refrigerate for 30 minutes, or until set.
- Use a very sharp knife to cut into squares. If your mixture comes apart on you, don’t worry – just use your fingers to form it into balls and stick your new creations back into the fridge to reset that way.
- Store your Avalanche Bark in the fridge in an airtight container. It’ll keep for several days if you don’t devour it first.
And here’s the bite-sized ball version. Part of me almost likes these better. Maybe I’ll make them this way on purpose the next time around.