I have to admit~ I kinda have a love affair with marshmallows. Yep, I’m ‘airing out the closet’ and my deepest darkest secrets are coming forth…
I always have an emergency chocolate stash in my house somewhere just for me. (And no, you cannot use Pokémon Go as an excuse to search my house for it). On the rare occasion I forget to replenish it I (try not to panic!) usually have a last resort in the baking section of my pantry.
I pull out the peanut butter, chocolate chips and marshmallows, stick spoonfuls of peanut butter into a bowl filled with said chocolate and marshmallows and eat away. Yep. I’ve done it for years. Don’t judge me :0) Has anyone else ever done this besides me?? Well now I’ve finally got my act together and combined these three terrific flavors into a recipe I call Rocky Road No Bake Cookies! And the recipe is just perfect for back to school time too!
These cookies are hands down my new favorite no bake cookies. Hello marshmallows! Hello chocolate! Hello peanut butter! Hello EASY sweet tooth satisfaction. I grew up eating the classic chocolate oatmeal no bakes; we always called them p%* cookies just for laughs! I have to say this was a super challenging photoshoot. No matter what I did they still look like p%* to me but that’s what makes no bakes fun! Just keepin’ it real folks :0)
The only effort required in making these cookies is melting almond bark. Then after it’s cooled you just stir everything else in and place spoonfuls out to set on parchment paper. You can easily exchange the milk chocolate almond bark for the white chocolate. My husband actually likes the white chocolate version better.
These cookies make a great snack for hungry kids returning home from school; for anyone looking to satisfy their sweet tooth; or for the mom who needs a quick batch of cookies for an after school activity. I hope you enjoy!Print
- 1/2 cup mini chocolate chips
- 16 oz almond bark or candi quick (milk chocolate or white)
- 1 cup chunky peanut butter
- 2 cups crisped rice cereal
- 2 cups mini marshmallows
- Place the mini chocolate chips in the freezer to chill while you make the cookies.
- In a medium sized microwave safe mixing bowl, melt the almond bark on half power for about two to three minutes, stirring every minute until melted and smooth.
- Stir in the peanut butter, then the crisped rice. If the mixture feels warm to the touch, let it cool for about 10 minutes.
- Stir in the marshmallows, followed by the mini chocolate chips. Scoop individual cookies out onto parchment paper to cool and solidify, about an hour.
- Category: Dessert
- Cuisine: American
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