Featured Recipe

No-Bake Avalanche Squares

Name: No-Bake Avalanche Squares
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 50 pieces
Ingredients: 3 cups crispy rice cereal; 1 cup marshmallow bits; 9 oz white chocolate chips; ¾ cup almond butter; ½ cup dried cherries; ½ cup chopped pecans; Optional sea salt for topping

By Kate

Created on 15 January 2026

Crunchy puffed rice tossed with melty white chocolate and rich almond butter. Mini marshmallows folded in for gooey pockets. Toss in dried cherries and chopped pecans for contrast. Chill to set up firm, not rock hard. Fast no-bake treat polished off in under 20 minutes. Textural punch, sweet and nutty, minimal fuss. Microwave melting, stirring, quick mixing steps. Cool fridge time solidifies but watch not to overchill or they get brittle. Flexible mix-ins. Great for last-minute sweet fix.

Prep: 20 min

Cook: 3 min

Total: 23 min

Serves: 50 pieces

dessert no-bake snacks easy chocolate quick

Introduction

No baking. No mess with pans. More like stir, scoop, and chill. White chocolate warmth meets almond butter’s nutty depth, binding everything into crunchy, sticky bites. Marshmallows count here, melting unevenly, giving surprise pockets of chew. Dried cherries lend tart hits; pecan pieces provide rustic crunch beneath it all. Keeps well, but fresh is king—after fridge time, these hold shape without turning to hockey pucks. Microwave melting is finicky; watch closely, stir constantly. Too hot, chocolate seizes. Too cold, nuts stay dry. Smart mix of timing, technique, and ingredient quality gets you tasty, no-bake treats every time.

Ingredients

3 cups crispy rice cereal

1 cup marshmallow bits

9 oz white chocolate chips

¾ cup almond butter

½ cup dried cherries

½ cup chopped pecans

Optional sea salt for topping

About the ingredients

Scaling back rice cereal moderates bulk without losing crunch. Marshmallow bits substitute traditional mini marshmallows for quicker, more even mixing. White chocolate chips work well but slower melting white wafers offer smoother integration. Almond butter replaces peanut butter for a milder, less dominant flavor with fewer salt issues. Dried cherries add tart contrast and moistness against crunchy cereal and nuts. Pecans provide crunch that won’t sog. Salt is optional but highly recommended—balances sweetness, enhances layers. Mix-ins can flex depending on pantry, but keep total additions under ¾ cup to maintain binding. Avoid too many extras or cookies won’t stick well and fall apart.

Method

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Line two large trays with parchment. Flat, no wrinkles. Set aside.
Mix rice cereal, marshmallow bits, cherries, pecans. Use rubber spatula. Stir gently—don’t crush cereals.
In microwave-safe bowl, melt white chocolate in 25-second bursts. Stir between each. Look for glossiness, thick but pourable. Avoid grainy or burnt smell—stop early if needed.
Add almond butter while chocolate still warm. Stir until fully blended. Should be creamy but not too thin. If too stiff, nuke 10 seconds, stir. Repeat carefully.
Pour chocolate-almond blend over cereal mix. Stir swiftly to coat every piece. Texture sticky, glossy. Immediate work, do not wait or marshmallows harden separately.
Scoop mixture with 1 tablespoon spoon onto trays. No need to shape perfectly. It’s sticky, messy, that’s expected.
Sprinkle light pinch sea salt atop each mound if preferred. Adds savory lift against white chocolate’s sweetness.
Refrigerate 25-35 minutes. Not longer or texture veers dry and crumbly. Blocks should be firm yet yielding. Tap surface—if tacky, chill longer.
Remove from parchment using offset spatula or gently lift edges. Store airtight in cool place momentarily, but best fresh within 2 days.
Feedback, tweaks, or war stories welcome. Adapt nuts, dried fruits, or nut butters as pantry dictates.

Technique Tips

Lining trays with parchment allows easy removal and cleanup. Stir cereal mixture gently to prevent cracking pieces or crushing marshmallows too early. Melt chocolate in short bursts to avoid scorching, stirring between intervals is crucial. Adding almond butter into warm chocolate helps integration without clumps. When mixing coating into cereals, do it swiftly but with care to evenly cover without smashing. Once scooped, use fingertips lightly to press extra toppings on. Refrigerate but keep an eye; when firm but slightly springy to touch, they’re ready. Overchilling risks crumbly bite. Pull out cookies with thin spatula to prevent breaking. Store in airtight container, separate layers if stacking. Refrigerate in warm climates to keep shape stable.

Chef's Notes

💡 Balance is key with ingredients. Less rice cereal keeps crunch without bulk. Marshmallow bits blend faster than mini marshmallows. Adjust nuts for preference.
💡 Microwave melting? Critical to watch. 25-second bursts. Stir after each. Look for glossy texture. Grainy is bad, stop before that. Use warm chocolate to blend in almond butter.
💡 Mix quickly with rubber spatula. Cereal mixture should be evenly coated. Don't smash, just coat. Sticky but not unmanageable. Speed matters to prevent marshmallows from hardening.
💡 Refrigerating? Timing is everything. 25-35 minutes is right. Too long? Risk crumbly squares. Check for firmness with a gentle tap. Tacky means more chill, but watch closely.
💡 Storing? Airtight container is a must. Keep them cool or they may lose shape. Best enjoyed fresh, within two days. Separate layers if stacking, prevents sticking.