Advent Calendar Cookbook—Day 25: No Bake Avalanche Cookies

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist

Ingredients:

• 4 cups Rice Krispies cereal.
• 4 cups Honey Nut Cheerios.
• 2 (11 ounce) packages white chocolate chips.
• 1 cup creamy peanut butter.
• 1 cup Biscoff cookie butter.

Instructions:

• Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios and stir together.
• In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
• Stir in peanut butter and cookie spread. If it’s too thick to pour easily, microwave in 15-second increments until smooth.
• Pour mixture over the cereal. Stir well until fully combined.
• Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
• Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
• Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)

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