Step 1

Heat a small sauce pan to low-medium heat. Immediately add white chocolate chips. Stir constantly to prevent burning.

Step 2

When melted, turn off the stove and add peanut butter. Stir the peanut butter and melted white chocolate until combined.

Step 3

Next, pour in mini marshmallows. You can do this in the same sauce pot. If your pot isn't large enough, pour the marshmallows into a mixing bowl and then drizzle the white chocolate peanut butter sauce over them. Fold together until marshmallows are covered. NOTE: The marshmallows are supposed to be almost whole, not melted.

Step 4

Stir in Rice Krispies. NOTE: The texture is supposed to be a little runny. We want them to kind of flood out on the pan like an avalanche. See where the name comes from now? 😉

Step 5

Using a cookie scooper, scoop cookies onto a parchment lined baking sheet. If you don't have a cookie scooper, you can also use a spoon.

Step 6

Top each cookie with a few holiday M&Ms. Then, put in the refrigerator for 5-10 minutes or until each cookie has hardened.

Step 7

Serve chilled and enjoy!