Avalanche Bark from Rocky Mtn. Chocolate Factory - Clone
- 1/4 cup (60 ml) creamy peanut butter
- 1-3/4 cups (425 ml) white chocolate chips
- 1 cup (225 ml) Rice Crispies cereal
- 1/2 cup (125 ml) (slightly packed) mini marshmallows
- 1/4 cup (60 ml) semi-sweet chocolate chips (frozen)
- In double boiler (or metal bowl over a sauce pan filled
- 1/4 about full of water) over medium-high heat, add
- white chocolate chips and peanut butter.
- Constantly stir with wire wisk until completely melted.
- Remove from heat (and remove off bottom boiling water).
- Set aside and let cool for about 5 minutes
- Transfer mixture to a mixing bowl.
- Fold in all of the rice crispies.
- Let cool till it barely feels warm (if you add the marshmallows and semi-sweet chocolate chips when it's too warm, they will melt and that's not what you want).
- It will take a while to cool, but do not cool it down in the refridgerator or it will set up.
- While you wait, line a 4"x8.5" loaf pan with plastic wrap.
- You may even want to lightly spray the plastic with cooking spray first for easier removal.
- When the mixture is cooled, fold in marshmallows first then the semi-sweet chips (just fold to distribute, don't over work the mixture).
- Pour the mixture into the prepared pan, fold the excess plastic wrap over top and gently press the mixture so it's even in the pan.
- The harder you press, the denser the bark will be.
- Now it's time to put in the fridge to set it up.
- It will take about 20 to 30 minutes to completely set up.
- When set, remove from pan and cut into desired size pieces.
peanut butter, white chocolate chips, cereal, marshmallows, semisweet chocolate chips
Taken from online-cookbook.com/goto/cook/rpage/001568 (may not work)