AVALANCHE COOKIES

AVALANCHE COOKIES 3½ cups rice krispies cereal ½ cup creamy peanut butter 16 oz white chocolate chips (I like to use Ghirardelli) 1½ cup roasted peanuts ¾ tsp salt 3 tsp sprinkles, optional Melt chocolate in the microwave on power level 3 for 4-7 minutes, stirring occasionally until fully melted and smooth. In a large bowl, mix together rice krispie cereal, peanut butter, peanuts, ½ tsp salt, and melted white chocolate. Scoop into clusters or balls. Place on wax paper or parchment paper. Sprinkle cookie cluster tops with ¼ salt. If desired sprinkle tops with sprinkles. Allow cookies to cool; about 10 minutes before storing in a bag or container. Notes Adaptations to this recipe: Swap out white chocolate and replace half of it with butterscotch baking chips (current favorite). Swap half the peanut butter out for cookie butter. Mix-ins: mini marshmallows, mini chocolate chips, chopped up reeses, toffee baking pieces For a gluten-free recipe, try with cornflakes or chex cereal