Avalanche Bark Bars

This recipe intrigued me. It seemed to be an unusual combination of ingredients, including white chocolate, which I love. I also thought the peanut butter was an interesting addition to the white chocolate, and I knew Abe would enjoy the marshmallows. So, we gave them a try.

They were so yummy, a fun change from your standard cookie or brownie bar. Because they don't require baking, they came together quickly, and Abe enjoyed helping me stir in the mix-ins. Something about the fact that they're served chilled, the crunch of the rice krispies, and the fluff of the marshmallows made them somewhat addictive! They're so rich and sweet you know you should stop, but suddenly you find that you've reached out and taken another!

Avalanche Bark Bars

12 ounces white chocolate, finely chopped (I used a 12 oz. bag white chocolate chips)
½ cup peanut butter
1½ cups Rice Krispies
1½ cups miniature marshmallows
½ cup miniature chocolate chips

1. Line an 8-inch square pan with parchment paper or foil; set aside. Place the miniature chocolate chips on a plate and place in the freezer until ready to use.

2. Combine the white chocolate and peanut butter in a double boiler and melt gently, stirring often. Or, microwave on 50% power in 30-second increments, stirring after each, until completely melted.

3. Remove from heat and stir in Rice Krispies. Let the mixture sit and cool until it reaches room temperature, stirring occasionally, about 10 to 20 minutes.

4. Gently stir in the miniature marshmallows, then the miniature chocolate chips.

5. Turn the mixture into the prepared pan and press into an even layer. Refrigerate until set, about 15 minutes.

6. Remove from the pan and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.


source: Brown Eyed Baker