For those of you who also follow along on my World Wide Wednesday journey’s I know I have not posted this year’s journey yet, I will this week, but this recipe from our Colorado night was crazy good and totally worth sharing with you now. If you want to follow along on I post on Instagram http://www.cookingatclarktowers.com.
Our WWW family dinners this year we are going to do the United States in alphabetical order. I generally make the desserts and my daughter does the main course, sometimes her BF will make an App. My daughter started this trend while living in Japan, she continued it when she came home and I believe we are on the fourth year doing this.
I found this bar online from House of Nash Eats and I made it because it was simple with few ingredients and for a meal during the week of a busy household, it fit the bill. I have some leftover mini marshmallows and rice krispies cereal so I am thinking I might make them again, though I probably shouldn’t unless I share them with people. They are SO good I would eat way too many. I do often send leftovers with my daughter to share with her co-workers. I ran into one of her co-workers and she told me how much she liked these.
Rocky Mountain Avalanche Bars
Equipment
- 1 9x13 baking dish
Ingredients
- 2 packages white chocolate chips or use bars roughly 22-24 ounces
- ½ cup creamy peanut butter you could use crunchy for an added crunch
- 3 cups rice krispies cereal
- 3 cups mini marshmallows
- ½ cup chocolate chips or use mini chips
Instructions
- lightly grease a 9x13 baking dish.
- In a large microwave safe bowl, melt the white chocolate using 30 second at a time, stirring between until the chocolate is melted.
- Stir the peanut butter into the melted white chocolate until combined. Add the cereal and marshmallows stirring to coat.
- Add the mixture to your prepared baking dish and spread it out till even. Sprinkle with chocolate chips and press them into the bars. Let them set up for about 30 minutes. Slice and Serve.