Start by placing Chocolate Chips and Marshmallows in Freezer for atleast 30 minutes. This is very important so they don’t melt when mixing ingredients together.
Prepare cookie sheet with parchement paper or Silicone line. It’s easiest to remove cooled cookies from a liner.
Chop Almond Bark into small pieces and place in a large microwave safe bowl. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir. Continue microwaving for 15 seconds and stir until smooth.
Stir peanut butter into melted almond bark and stir until smooth.
Add rice krispies cereal and stir to coat. Let mixture cool until lukewarm. About 10 minutes.
Carefully add chilled marshmallows and stir to combine then add ½ cup of chilled mini chocolate chips and stir.
Place 2 tablespoon size drops of the mixture onto a piece of parchement paper or a baking sheet lined with a silicone liner.
Sprinkle with remaining chocoalte chips before mixture hardens
Cool completely until firm before serving.
Store No Bake Avalanche Cookies in an airtight container for up to a week. Cookies are best if enjoyed within 2-4 days.