He was tall, dark, handsome, and had Avalanche! He was so dreamy. I had a crush on exactly one of my sisters boyfriends, and it was due to Rocky Mountain Chocolate Factory. In my eyes, she’d struck gold when she started dating the boy from the candy shop. I did a little bit of digging and easily unearthed this copycat recipe for Rocky Mountain Chocolate Factory Avalanche Bar.
1 Bag /// Ghirardelli White Chocolate Chips (Don’t go generic for this. When white chocolate is cheap it can really alter the taste of the end product)
1/4 Cup /// Creamy Peanut Butter
3 Cups /// Rice Crispies (This can definitely be generic!)
1 1/2 Cups /// Mini Marshmallows
1/2 Cup /// Mini Chocolate Chips
/// Melt together your white chocolate and peanut butter in a microwave safe bowl, at 30 second intervals on high ///
/// Once it has just melted together, but is still rather cool, microwave for 20 more seconds, so the mixture is liquid enough to coat the cereal///
/// Once the mixture has cooled, fold in the chips and mallows /// Be sure not to rush this, you don’t want these ingredients to melt in /// For thicker bars, use an 8×8 baking dish, but this really is your preference /// Line the dish with wax paper and spoon in the mixture ///
/// Let cool in the fridge for two hours /// cut into bars and pile them into your favorite vintage bowl /// I have these sitting in my pyrex on my coffee table for unexpected guests!