Avalanche Bars - Final Week

Well, all good things must come to an end. After nearly three months, we are on the final week of our 12 Weeks of Christmas Cookies group. It has been a wonderful time for me. I found so many new and delicious recipes, tried and loved them, and got to know an amazing group of talented, kind, and awesome bloggers. A big thanks to April for starting the ball rolling and allowing us all to have this memorable opportunity.

They say that chocolate releases endorphins and you become happier as a result. So, I can think of no better way to raise my spirits than to share a delicious chocolate treat with you all. They're called Avalanche Bars.


I found them on Cookies and Cups' website. They are originally made with white chocolate and peanut butter. But, being a dark chocolate kind of girl, I changed the recipe to suit my own tastes. I used a combination of dark chocolate and butter and added chopped up pretzels and marshmallows to the mixture. To top them off, I used some chocolate covered toffee bits.

I also made them in a silicone muffin tin instead of a pan. It worked out so well. Not only did they pop out perfectly without a fight, but they also had a cute little shape to them, just perfect for a handheld treat.


The result was fantastic. It's like eating a delicious candy bar. You get a


CRUNCH from the Rice Krispies

CHEWY from the marshmallows


SALTY/SWEET from the pretzels and chocolate.









So, although this baking event is coming to a close, you don't have to feel sad. Make these Avalanche Bars and get happy!

Avalanche Bars (adapted from Cookies and Cups)

12 oz. bag semisweet chocolate chips (or milk chocolate if you prefer)
1/4 c. butter (or peanut butter)
3 c. Rice Krispies
1/2-3/4 c. chopped pretzels
1 1/2 c. mini marshmallows
chocolate covered toffee bits (for sprinkling on top)

Lightly grease a 9x9 pan. In a microwave-safe bowl, dump in chocolate chips and heat on medium power for 1 minute. Stir and continue in 30 second increments until chips are melted.

Combine the butter with the melted chips. Add the Rice Krispies. Let cool a little and add the marshmallows. Press into the pan and spread evenly, pressing lightly with the back of a spoon, but do not compact too much, otherwise they will get hard. Top with toffee bits.

Notes:

• You can also use peanut butter in place of the butter and substitute any candies or mix-ins you wish.
  
• I noticed that the chocolate tended to seize when I added in the butter (there was no water anywhere so I'm not sure why this happened). To fix this, I stirred in a little oil and it softened up again.

I have a whole lot of other variations of this recipe that I intend to try one day.

1. Dark chocolate + peanut butter + marshmallows and peanut butter chips + PB drizzle
   
2. Dark chocolate + butter + mint chips (or Andes chocolates)
3. Dark chocolate + butter + milk chocolate chips + toffee pieces or caramel bits
   
4. Dark chocolate + peanut butter + pretzels + honey roasted peanuts + PB drizzle
5. Peanut butter chips + butter + marshmallows + chocolate or butterscotch chips

Week 12 Twelve Weeks of Christmas: