Avalanche Bark

'Tis the season for making holiday treats! This is a great one to start with - a sweet peanut buttery candy filled with krispy rice, chocolate chips and marshmallows. I suppose a person could call this a Rocky Road bark of sorts - with the added crunch of the cereal. It's super yummy, and super addictive. And since it takes less than an hour from start to finish, it's great to whip up for a last minute party. It's also great to whip up to just have in the fridge - after all, it's the season for celebrations - even if your celebration is just eating this delicious candy!

Start by combining the almond bark (it will melt better if you chop it slightly first) and peanut butter in a microwave safe bowl.

Melt it in the microwave, at about 50% power, for 30 second intervals, stirring between each heating time.

When the mixture is melted, stir well to incorporate it all together, then add in the rice krispies,

marshmallows,

and chocolate chips.

Turn the mixture out into a 9-inch pan that is lined with parchment paper. Slightly press it down into an even layer.

Place the pan in the fridge and let set up, about 30 minutes. When it is set, remove the candy from the pan using the paper, then cut into rows

and then into chunks.

One year ago: Dulce de Leche Chocolate Bars
Two years ago: Sweet Potato Pound Cake
Three years ago: Sara's chili

Find more great ideas at Mangia Monday, Mop it up Monday, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, What's on the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesdays, Clever Chicks.

Avalanche Bark

12 ounces almond bark, coarsely chopped
2/3 cup chunky peanut butter
1 1/2 cups Rice Krispies
1 1/2 cups miniature marshmallows
1/2 cup miniature chocolate chips

Place the miniature chocolate chips on a plate and place in the freezer until ready to use.

Combine the almond bark and peanut butter in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Remove from microwave and stir in Rice Krispies. Gently stir in the miniature marshmallows, then the miniature chocolate chips.

Turn the mixture into a 9" square pan that has been lined with parchment paper. Press into an even layer. Refrigerate until set, about 30 minutes. Remove from the pan and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.

Recipe Source: Adapted from Brown Eyed Baker