• Cooking Time: 10
  • Servings: 24
  • Preparation Time: 10


I tried this stuff at Rocky Mountain Chocolate Factory one day and couldn't get enough of it. It has such a tantalizing combination of flavor and texture! When I got home I couldn't stop thinking about that wonderful taste and I wanted more. However, I didn't want to go back to Rocky Mountain Chocolate Factory to get it. I looked up the recipe on the internet and was so happy to find it. I have been making this recipe and spreading tasteful joy with it ever since. I hope you enjoy it as much my friends and I do.


  • 12 ounces white chocolate, finely chopped
  • ½ cup peanut butter
  • 1½ cups Rice Krispies
  • 1½ cups miniature marshmallows
  • ½ cup miniature chocolate chips


  • Line an 8-inch square pan with parchment paper; set aside. Place the miniature chocolate chips on a plate and place in the freezer until ready to use.
  • Combine the white chocolate and peanut butter in a mixing bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted.
  • Remove from microwave and stir in Rice Krispies. Let the mixture sit and cool until it reaches room temperature, stirring occasionally, about 10 to 20 minutes.
  • Gently stir in the miniature marshmallows, then the miniature chocolate chips.
  • Turn the mixture into the prepared pan and press into an even layer. Refrigerate until set, about 15 minutes.
  • Remove from the pan and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.

Categories: Bar 

Website Credit: http://www.browneyedbaker.com/2012/11/07/avalanche-bark-recipe-rocky-mountain-chocolate-factory/

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