Chocolate shops paralyze me. I just sort of stand in the middle of them with my mouth open.
Godiva, Laura Secord, Dilettante, Fran’s… all of them I get overwhelmed with waves of indecision. How can I ever pick just one chocolate-packed sweet?
Sometimes I pick one thing and immediately regret it, even though it’s amazingly delicious because I can’t help but think of the three other things I could have bought instead.
Sometimes I come out of a shop with a dozen things but still end up full of regrets in the form of terrible tummy aches.
One thing I’ve never come out with is a rice krispy square.
I love rice krispy squares, (especially straight out of the pot while still gooey!) they make me think of moments of childhood joy, and entire pans of it have been known to disappear in my presence. They’re just not decadent enough for me to select it among all the other deep, dark, chocolate treats next to it.
This rice krispy treat may very well be one that I’ve passed over before. It’s from the Rocky Mountain Chocolate Factory, a place where I tend to beeline to their elaborate caramel apples, completely ignoring anything else they may sell, including the Avalanche Bar.
I actually had never even heard of it until I had a craving for a more unique rice krispy treat. There was the Peanut Butter Crispy Bars in my repertoire, but I wanted something that was just as simple as the standard rice krispy recipe. A quick search on Pinterest and Tastespotting and I found Cookies & Cups’ version of the Avalanche Bars, a recipe that keeps the marshmallows intact and replaces the melted ones with a concotion of peanut butter and white chocolate.
It kind of reminds me of a peanut butter version of a Crunch bar with a crazy high ratio on the rice krispies.
And lots of marshmallows in it for some reason.
Some very good reason.
Alright, I’ve been procrastinating packing for a Thanksgiving visit with the in-laws, so I should stop typing and start shoving things in a suitcase. Also, with my time away, I won’t have anything to update with next week. So take care and happy turkey and pumpkin pie!
Recipe from Cookies & Cups
If feeding a crowd, the recipe doubles beautifully into a 9×13 pan!
- 12 oz bag of White Chocolate Chips
- 1/4 cup creamy peanut butter
- 3 cups Rice Krispies
- 1 1/2 cups mini marshmallows
- 1/4 cup mini chocolate chips + 2 Tbsp for garnish.
- Lightly grease a 9×9 pan.
- In large microwave-safe bowl pour in white chips and heat on 50% power for 1 minute. Stir and continue in 30 second increments until chips are melted. Alternatively you can melt the chocolate in a double boiler.
- Combine the peanut butter with the melted chips and fold in the krispies.
- Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
- Add the marshmallows and the mini chocolate chips and stir to combine.
- Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
- Press the remaining chocolate chips into the top for garnish.
- When the bars are completely cooled cut into squares.