Been on the Avalanche Bar train yet? I had not, until just recently, thanks to my cousin Camille’s insistence that I need to make them immediately. So I did. And of course I loved them. But I couldn’t keep my mind from thinking about the possibilities of making a version of the Avalanche Bar – in complete, 100% chocolate.
Please give a warm (and messy) welcome to the Blizzard Bar. I know, I’m so creative and unique with recipe names.
Basically, rice krispies, marshmallows, peanut butter and a few other goodies get a nice warm bath in rich, decadent chocolate. Unlike a classic Rice Krispy treat that is chewy from the melted marshmallows, this bar (and the Avalanche) stays slightly more firm and is studded with soft marshmallows, M&M’s and chocolate chips.
The Avalanche Bar is by far sweeter (thanks to the white chocolate) and less messy to eat. But the Blizzard Bar, in all it’s glorious, gooey, coat-your-fingers-in-chocolate form, is a chocolate lover’s dream.
I made the Avalanche Bars exactly from Cookies and Cups so click here for that recipe.
Chocolate Blizzard Bars
- 12 ounces chocolate chips, semisweet, bittersweet or milk chocolate
- 1/2 cup creamy or crunchy peanut butter
- 3 cups crisp rice cereal (like Rice Krispies)
- 2 cups mini marshmallows
- 1/2 cup chocolate chips or M&M’s
- Mini marshmallows and additional M&M’s for garnish
- Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
- In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M’s. Fold together with a rubber spatula until well combined.
- Pour the mixture into the prepared pan. Press additional marshmallows and M&M’s into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty. These bars take a lot longer to set up than the Avalanche Bars, in fact, when I made them, I kept pressing on the top wondering if they would ever set up. Sure enough, after a long enough rest, I finally cut into them (even though they still felt soft on top) and they were gloriously decadent and messy. Once the bars are firm and set, cut into squares and serve.
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Recipe Source: Mel’s Kitchen Cafe