For two years, I’ve been trying to think of a way to incorporate one of my essential holiday treats into my seasonal posts.
Not in an every-day-I’m-agonizing-over-it kind of way, but in a how can I make this my own? manner, because the recipe I’ve used since I was a kid is not my own. But I had grown so attached to the original that I had a hard time seeing past it to transform it into something better.
Avalanche Bars are all over the internet, too. They’re a combination of white chocolate, peanut butter, crisped rice cereal, mini marshmallows, and, often, mini chocolate chips. These, too, sounded absolutely divine, but–not being a part of my formative years–I wasn’t attached to them in the same way.
Inspiration struck, and I combined the two ideas into what I’m sharing today: Butterscotch Avalanche Bars.
Do they look like an avalanche? No. I’m not sure the original was supposed to look like them either–just an avalanche of flavors washing over you? I don’t know. Maybe. Either way, when you swap out white chocolate for butterscotch chips, you get my favorite flavor, with a twist: soft, pillowy marshmallows, creating a blend of textures that is delightful.
More of a candy/confection than cookie, they’ll save you a lot of time in the kitchen. At this time of year, I tend to bake ahead and freeze to buy myself more time for seasonal prep. I can’t vouch for how feasible that is with this recipe, as I’ve always left my butterscotch bars to the last minute–the ultimate treat to usher in Christmas. Though it’s perfectly reasonable to eat them any time of year.
Butterscotch Avalanche Bars
- 1 11- ounce bag butterscotch chips
- 1/2 cup peanut butter
- 2 1/2 cups crisped rice cereal
- 1 1/2 cups mini marshmallows
- Grease a 9"x9" baking dish and line with parchment paper. Set aside.
- Add the butterscotch chips and peanut butter to a 2-quart microwavable bowl. Microwave in 30-second intervals until the chips are melted, stirring in between each interval.
- Stir in the rice krispie cereal and let sit for 5 minutes.
- Gently fold in the mini marshmallows and spread in the prepared baking dish, pressing gently.
- Let sit until firm, at least 2 hours. Grip the edges of the parchment and pull straight up to remove from the dish, then cut and serve.