Chocolate Blizzard Bars

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.

Avalanche Bars

One Year Ago: Bean Curry
Two Years Ago: Zephyr Pancakes
Three Years Ago: White Velvet Sugar Cookies

Chocolate Blizzard Bars

Yield: Makes an 8X8- or 9X9-inch pan of bars

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


  1. Lightly grease an 8X8- or 9X9-inch baking pan and set aside.
  2. 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.
  3. 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.

Recipe Source: Mel’s Kitchen Cafe

43 Responses to Chocolate Blizzard Bars

  1. Michelle C says:

    I’m sure it’s probably just me but…where is the Avalanche Bar recipe?

  2. Nic says:

    Made the Blizzard Bars tonite – major yum! Threw in 1/2 cup roasted & salted peanuts to cut the sweetness a bit. Thanks!

  3. […] Tooth:Chocolate Blizzard Bars It is not going to take a blizzard for me to make these. […]

  4. Reeses Pieces Chocolate Bars: A Sweet Pinterest PROP! | says:

    […] Reese’s Pieces Chocolate Bars ~ Adapted from Mel’s Kitchen Cafe and Kellogg’s ~ Prep Time: 15 minutes ~ Chill Time: 1 hour ~ Difficulty: Easy ~ Serves: […]

  5. Mel says:

    Erin – I’m not sure of a good substitution for the peanut butter. Another nut butter perhaps or maybe even the delicious cookie butter from Trader Joe’s (if you have one close).

  6. Erin says:

    Hey the chocolate on looks gooooodd!!!! But i hate peanut butter!!!!!!!! any thing i could trade it for?!?!!?

  7. […] 2. These Avalanche Bars by Mel’s Kitchen Cafe. […]

  8. Lorrie says:

    Just made these today for a super bowl party. Quick set up tip: Throw them in the freezer for a couple of hours then put in the fridge. Mine were set up in less then 4 hours.
    They turned out great! Thanks

  9. Rachel Russell says:

    Another hit!! We made the Blizzard one- v.v very fab as 5 year old could ‘cook’ this recipe himself! Perfect for mom/little boy ‘movie-night’-thanks Mel!

  10. Christina says:

    I just made these and am waiting for them to set so we can cut them up and eat them! I added some m&ms to the top for a fun treat for the kids. On a side note, I love your blog and planned my entire week’s menu based on your recipes.

  11. If I were to be in an avalanche this would be the one! These bars look awesome 🙂

    We are in our final week of Get Grillin’ – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway.

  12. Kelley says:

    I made the Chocolate Blizzard version for the 4th of July. What a hit! People kept saying that they had never had anything like it. I agree! These were so delish! Thanks for another hit Mel!

  13. Shayla Bentley says:

    These look divine and I would love to take them to a family dinner party but a 9×9 pan wouldn’t get us very far… can these be adapted for a cookie sheet?

    • Mel says:

      Shayla – I’ve never expanded the recipe for a larger size pan but it’s worth a try. I’d probably recommend doubling for a 9X13-inch pan because they are really thick bars.

  14. Patti says:

    Putting everything on a stick seems to be all the rage these days. Do you think that is a possibility or are they just too gooey for too long to manage holding their shape to mold around a stick?

  15. Frances says:

    Your blizzard bars remind me of the top of the marshmallow crunch brownies/better-than-crack brownies! Fantastic take on the avalanche bar…i think they would be awesome with some crushed pretzels mixed in…kind of like those sweet and salty bars. I actually went into Rocky Mountain Chocolate Factory recently and tried a small avalanche bar after seeing this post a few days ago… I’m sure the homemade version is much better and cheaper 🙂 Love your site! Definitely tried your cinnamon rolls and they are to die for!

  16. grace says:

    nice twist! the name makes me think of dairy queen and crave a massive cup of whirred ice cream, but i could definitely be satisfied by a bar or three.

  17. Both of these bars are mouthwatering, Mel! What a great combination of flavors in one decadent, delicious treat. Thanks for sharing!

  18. Stephanie says:

    YUMMMM!!! Excuse me while I wipe the drool off my keyboard… My son just informed me I needed to make these RIGHT NOW! We will be making these ASAP!

  19. Raye says:

    YUMMMMM…….. need i say more?

  20. Lauren at Keep It Sweet says:

    Both of those bars look so delicious!

  21. Carlin says:

    I want one of those avalanche bars this. very. second!! My mouth is literally watering!

    “Made it on Monday”
    You can link up every week Wed.-Sat.
    There will be prizes often! 🙂
    I hope you will join in on the fun!

  23. Susan says:

    Thank you, ladies! @Sierra-my husband is allergic to a bunch of nuts and the ped. says my son should avoid all nuts too…so we are a nut-free house.

  24. Margaret says:

    The Avalanche bars were a little piece of heaven! They didn’t last long at my house last night! Thanks for the recipes!

  25. Kim in MD says:

    Wow…these both look delicious, Melanie! I can’t decide which one to make first! 😉

  26. Kim in MD says:

    Wow…these both look delicious! I can’t decide which one to make first! 😉

  27. Emily says:

    These look fabulous! Can’t wait to try them! Love your blog, it’s my fav. Can’t get enough. Thanks 🙂

  28. Nicole says:

    Made these tonight for fhe, big hit!!!! Thanks

  29. kathleen says:

    What a great post. I can’t wait to try the blizzard bars. My whole fam adores the avalanche bars. Thanks so much for the link back!

  30. Tessa says:

    Oh wow! These look amazing.

  31. penandra says:

    Having a co-worker with a peanut allergy motivated me to try these without the peanut butter . . . keeping in mind that the M&Ms package says that it is made in a factory where nuts are also processed, I also left those out . . . I made them similar to your recipe except that I melted 1/2 cup of mini marshmallows with the first choco chips, then after stirring in the rice krispies and letting them cool, I stirred in a mixture of dark choco chips, semi-sweet choco chips, and white choco chips — came out fine — but did take a while to set. No peanut butter, but I can bring them to work and not have all of them at my house! 😉

    • Mel says:

      penandra – thanks for including your changes on omitting the peanut butter. Susan – I hope that helps you figure out if you could make these work sans peanut butter!

  32. Sierra says:

    @SUSAN – could you use cashew butter (or another nut butter) or sunflower butter? you don’t say if they have a specific peanut allergy or a general nut allergy, but i’m wondering if one of those options would work?

  33. Tammy says:

    wow, these sound wonderful…and easy too! I think I will make these for bunco and add the m&ms that are Easter colors! Thanks for the idea and recipe!

  34. Susan says:

    I LOVE Avalanche bars–thanks for this recipe! Sadly, though, my husband and son are allergic to peanuts so I’m guessing if I had to omit the peanut butter the recipe wouldn’t work, right? If I want an Avalanche bar these days I have to sneak one at Rocky Mountain when I’m alone!

  35. marisa says:

    Hi Melanie!!! I’ve fallen off the foodie bandwagon and am so excited to be back in the swing of it. I love both of these!!! I also LOVED your last post about new mom dinner. I am so going to do that!!!

  36. YUM!!! I am pregnant and I don’t know why I torture myself and look at all of this yummy food I know I don’t have the energy to make but am CRAVING!!! These both look so delicious!

  37. Norah B says:

    Oh that looks so good. Hmm I wonder how to work those into my diet of the week.

  38. Angie Walker says:

    They both look wonderful, and kid friendly (most adults). I will have to try this at my next pot luck.

  39. What a fun adaptation!!
    Blizzards never sounded so good 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *