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No-Bake Avalanche Cookies

Delightful no-bake cookies combining chocolate, butterscotch, and crunchy cereal for a quick and satisfying treat.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chocolate chips semi-sweet or dark, based on preference
  • 1 cup creamy peanut butter make sure it's halal-certified
  • 3 cups rice cereal
  • 1 cup butterscotch chips halal-certified
  • 1 tsp vanilla extract make sure it's alcohol-free

Method
 

Preparation
  1. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 30-second increments, stirring in between, until completely melted and creamy.
  2. Once melted, add the rice cereal to the chocolate-peanut butter mixture, stirring gently but thoroughly until every piece is coated.
  3. Stir in the butterscotch chips, ensuring they're evenly distributed throughout the mixture.
  4. Using a cookie scoop or tablespoon, drop the mixture onto a baking sheet lined with parchment paper and press them down slightly.
  5. Place the baking sheet in the fridge for about 30 minutes or until the cookies are firm and set.
  6. Once set, serve and enjoy your delightful No-Bake Avalanche Cookies with family and friends!

Notes

For substitutions, consider using almond or sunflower seed butter if you're allergic to peanut butter. Ensure you do not overheat the chocolate while melting it, and don’t skip the chilling step for the perfect texture. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.