Rocky Mountain Avalanche Bars are part rice krispies treat, part peanut butter fudge, and part white chocolate bark. These totally addicting bars are perfect for a holiday cookie platter or for an easy treat any time of the year!

An image of stacked Rocky Mountain avalanche bars.

Table of Contents
  1. Why We Love These Bars
  2. What You'll Need
  3. How to Make Rocky Mountain Avalanche Bars
  4. Recipe FAQ's
  5. Tips for Rocky Mountain Avalanche Bars
  6. Storage
  7. More Dessert Bar Recipes
  8. Rocky Mountain Avalanche Bars Recipe Recipe
  9. More States I Have Visited in my American Eats Series

The Rocky Mountain Chocolate Factory is a sweet shop that started in Durango, Colorado but has spread throughout a bunch of other states in the Rocky Mountain region.

I just cannot resist those huge windows filled with rows of gourmet caramel appleshomemade fudge, and chocolate covered pretzels.

And the smell of the freshly made caramel and melted chocolate that wafts out is a siren call to my soul.

Rocky Mountain Chocolate Factory used to be one of our go-to date night stops when Paul and I were in law school. We would choose a treat (often an apple pie caramel apple) and split it for dessert.

So when I was thinking about a dessert to include for Colorado Week in my American Eats series where I'm sharing well-known foods from each state, one state at a time, I decided I needed to share a copycat recipe for these Rocky Mountain Avalanche Bars, which are one of their most popular treats.

They are a fan-favorite item sold at the Rocky Mountain Chocolate Factory stores and with the combination of peanut butter, white chocolate, rice krispies, and marshmallows, it's easy to see why!

It's super easy to make the Rocky Mountain avalanche bars at home, which is a good thing if you don't live close to one of their stores and because they are pretty pricey.

Like, you can make an entire batch of these delicious bars for less than the cost of one at the store. Kind of a no-brainer, right?

I'm obsessed with the textures of these bars. There is the almost-but-not-quite fudge-like of the creamy peanut butter and white chocolate mixture, which contrasts with the crunchy rice krispies and the soft, fluffy marshmallows that add a chewy element. Avalanche bars kind of have it all.

Why We Love These Bars

  • If you love the crunch of rice krispie treats then you will definitely love this simple recipe for avalanche bark which has the same crunch from the Rice Krispie cereal.
  • The combination of white chocolate, peanut butter, and crispy rice cereal is fabulous and makes for a great treat.
  • This recipe is made in under 10 minutes un just one large bowl.

What You'll Need

  • White Chocolate
  • Peanut Butter
  • Rice Krispies Cereal
  • Mini Marshmallows - The soft marshmallows add a chewy lightness to the bars so they don't hurt to bite into.
  • Mini Chocolate Chips - You want mini chocolate chips, not regular chocolate chips which are too large and hard to bite through.
An image of the ingredients for making homemade Rocky Mountain Avalanche Bars.

How to Make Rocky Mountain Avalanche Bars

  1. Start by melting chopped white chocolate. The double boiler method works, or you can just do it in the microwave-safe bowl in the microwave by using short bursts of 50% power and stirring every 30 seconds, which is my preferred method. The important thing is to use low heat so you don't burn the white chocolate.
  1. Add peanut butter. Stir the peanut butter into the melted white chocolate until smooth. The white chocolate should be plenty warm enough to melt the peanut butter into a homogenous mixture.
An image of creamy peanut butter being added to melted white chocolate in a large glass mixing bowl with a pink spatula.
  1. Add rice krispies and mini marshmallows. Pour the rice krispies and mini marshmallows into the peanut butter mixture. Stir to coat well. Once fairly cool, you can add the mini chocolate chips, or simply reserve them to sprinkle over the top of the wet avalanche bars before they have a chance to set up.
  1. Gently press into a 9x13-inch pan. It helps a lot to either line the pan with a parchment paper sling or to butter it before adding the mixture to prevent it sticking. Then cool completely on the counter until set up or stick the bars in the fridge for 15 minutes to speed up the process before cutting into squares.
An overhead image of Rocky Mountain avalanche bars pressed into a 9x13-inch pan.

Recipe FAQ's

Can I use crunchy peanut butter?

Yes, if you want to have even more crunch, you can totally get away with adding crunchy peanut butter instead of creamy peanut butter.

Can I make these as cookies instead of bars?

Want avalanche cookies instead of bars? Simply use a cookie scoop to drop mounds of the mixture onto a baking sheet lined with parchment paper and let them set up for a tasty treat.

Tips for Rocky Mountain Avalanche Bars

  • Chop actual bars of white chocolate rather than using white chocolate chips. The bars melt so much better and easier than white chocolate chips which are actually made with ingredients that are intended to help the chips hold their shape rather than melt well.
  • For a variation that is more rice krispie treat (albeit not the gooey, chewy kind) and less fudge, double the amount of rice krispies to 6 cups. The other remaining ingredients can handle the increased cereal amount enough to coat the additional rice krispies.
  • For a stronger hit of peanut butter, you can double the amount of peanut butter to 1 cup without altering any of the other ingredients.
  • If you have peanut butter allergies, you can replace it with sunflower butter or even cookie butter.


Keep the sliced bars in an airtight container on the counter at room temperature for up to 5 days.

You can freeze these bars for up to 3 months. Thaw on the counter at room temperature for 2-3 hours before serving.

More Dessert Bar Recipes

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

Rocky Mountain Avalanche Bars Recipe

4.98 from 38 votes
Amy Nash
Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 - 32 bars
Rocky Mountain Avalanche Bars are part rice krispies treat, part peanut butter fudge, and part white chocolate bark. These totally addicting bars are perfect for a holiday cookie platter or for an easy treat any time of the year!


  • 4 cups white chocolate chopped (about 24 ounces)
  • ½ cup creamy peanut butter
  • 3 cups rice krispies cereal
  • 3 cups mini marshmallows
  • ½ cup mini chocolate chips


  • Line a 9x13-inch baking dish with a parchment paper sling or lightly grease with butter or baking spray.
  • In a large microwave-safe bowl, melt the white chocolate in a microwave on 50% heat in 30 second bursts, stirring between each burst, until melted.
  • Stir the peanut butter into the melted white chocolate until combined. Add the rice krispies and marshmallows. Gently stir to coat.
  • Transfer the mixture to a 9x13-inch pan and spread into an even layer. Sprinkle with mini chocolate chips while still wet and lightly press them into the bars.
  • Let the bars set at room temperature until firm, or refrigerate for 15-30 minutes to speed up the process. Remove the bars from the pan with the parchment paper sling, then carefully cut into squares with a large, sharp knife.


  • Storage: Keep the sliced bars in an airtight container on the counter at room temperature for up to 5 days.
  • Freezing: You can freeze these bars for up to 3 months. Thaw on the counter at room temperature for 2-3 hours before serving.
Adapted from Cookies & Cups.


Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 77mg | Fiber: 1g | Sugar: 15g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This post was originally published in November 2018. The photos and content were updated in November 2023.

More States I Have Visited in my American Eats Series

Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • IdahoIllinoisIndianaIowa • KansasKentuckyLouisiana • MaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNew JerseyNew YorkOregonPuerto RicoSouth CarolinaSouth DakotaTexasUtahWisconsin

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    There used to be a Rocky Mountain Chocolate Factory near me. They are gone now. Did they all go out of business? These bars were one of my favorite things to get there. Thanks so much for the recipe. Now I can make them at home.

  2. 5 stars
    How did I miss these at the Rocky Mountain Chocolate Factory??? I never seemed to venture past there amazing candy coated apples!! 😉 You can bet these Avalanche bars will be making an appearance in my kitchen, STAT!

  3. 5 stars
    The name of these are so fun, but what's in 'em even more so! They would disappear so fast if I had them on a platter over the holidays!!

  4. Found this recipe on pinterest. Pinned! These look AMAZING! I had never heard of avalanche bars then googled them after I found your pin...apparently they are a whole thing I'm missing out on. Yum!

  5. Love this recipe! It was a big hit when I made it for the nurses at my dad's SNF. I will definitely make this again and again.

  6. Double the peanut butter for SURE. I don’t use choc chips as an ingredient and it comes out like peanut butter fudge with a light crunch.... SO GOOD!

  7. I had a Peanut Butter Avalanche Bar at Whole Foods the other day, and it was amazing. So I started a serious search to find a recipe so I could replicate it at home. Your recipe with the suggestion to double the amount of rice krispies seemed closest to what I had at the store.

    So, I made the recipe following all the instructions, but I did double the cereal and the peanut butter. These came out amazing and are delicious and rich. I am sending a big batch with my daughter to work tomorrow and will be eager to hear the reviews.

    However, I did notice that they came out a little bit crumbly when i cut them into squares. So, I am wondering if the increase in rice krispies needed something else increased to help keep them together? Any thoughts on this? What if we melted some mini marshmallows with the white chocolate and peanut butter to help create a better glue???

    1. Yes, if you wanted to increase the rice krispie ratio to make it closer to a rice krispie treat, it would work to melt extra marshmallows to help them stick together more. I would do the marshmallows first (probably 3-4 cups) with a couple tablespoons of butter, just like I was making regular rice krispie treats, then once those were molten, I would add the white chocolate chips and let the heat from the marshmallows melt the chocolate and peanut butter.

  8. I researched Avalanche Bars and your recipe was the highest rated out of all. I made them today and they are beyond amazing. I am so excited to put them in treat bags and let all my friends and family enjoy them as much as I do. Thank you!
    Question- Can I store them in a sealed container for a few days? Hoping that I can freeze them as well. How long will they last in the freezer?

    1. Hi! So glad you like them! Yes they will be good for 4-6 days in a sealed container. If you freeze them, I would say they would be good for six months. Just make sure you fully defrost them before eating. Enjoy!

  9. 5 stars
    These are amazing! Only changes I made were using crunchy peanut butter & cocoa pebbles instead of Rice Krispies.

  10. Coming from a past rmcf employee, you nailed it! My one recommendation would be adding chocolate chips to the top of the bark while it’s still not solidified instead of adding to the whole recipe! That way they stay crunchy

    1. Oh wow, thank you so much! And that's a great tip about adding the chocolate chips to the top! I'm going to try that the next time I make a batch!

  11. 5 stars
    These are the best! My daughter made these while working at RMCF in Laguna Beach when she attended college there. She makes when home during Christmas season along with chocolate covered strawberries ❤️ She also repainted their sign right before covid.