If you've ever had Rocky Mountain Chocolate Factory's Avalanche Bark, this is a delicious copy-cat. Easy to make and a perfect cure-all for your late-night sweet tooth :)
1/4 C creamy peanut butter
2 C white chocolate chips (one 12 oz. bag)
1 C Rice Krispies
1/2 C miniature marshmallows, slightly packed
1/3 C semi-sweet chocolate chips
Place semi-sweet chocolate chips in the freezer to harden.
In microwaveable bowl, melt white chocolate chips and peanut butter - stirring every so often so as not to burn.
Once completely melted, allow to cool for about 5 minutes.
Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting. (I put mine in the refrigerator to speed up the cooling time, but just be careful to not allow the chocolate to prematurely harden.)
When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips. Don’t over mix or the chips may melt.
Pour the mixture into a greased or wax paper lined square (8x8) pan. Smooth out the top of the using a second sheet of wax paper.
Place in the refrigerator for 20-30 minutes or until hard.
Cut into desired size pieces. If it is too hard to cut allow it to set out a few minutes and soften