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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avalanche cookies (peanut butter clusters) Recipe

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This recipe for Avalanche cookies (peanut butter clusters) is from EVA SKELTON FAMILY AND FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 -6 cups of rice Kristie cereal
1 cup of peanut butter
1 whole block of almond bark
3-4 Cups of peanuts salted or unsalted
Directions:
Directions:
1. Cut the almond bark into squares for easier melting
2. Melt over a double boiler or in the microwave
Stirring every 15-30 seconds. Stir until almond bark
Is completely melted
3. Add 1 cup of peanut butter and stir until peanut
butter is melted.
4. Remove from heat
5. Pour 2 cups of the rice Krispy cereal into a large
bowl add a little of the peanuts & a little of the
Melted almond bark mixture. Mix well unti cereal is
completely coated.& mixed.
6. Keep adding the cereal, peanuts & melted almond
Bark a little at a time until it's all mixed throughly
Together.
7. Drop by rounded tablespoons onto aluminum foil
Or parchment paper. The clusters will set up &
harden as they cool.
Number Of Servings:
Number Of Servings:
Makes 30-40 clusters depending on how big you make them
Preparation Time:
Preparation Time:
20 minutes total time
Personal Notes:
Personal Notes:
This recipe makes a big batch but you can cut the recipe in half. You can also add mini marshmallows to the recipe but I'm not a big fan of marashmallows so I always odmitt the marashmallows. This recipe us so easy & delicious.

 

 

 

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