These no-bake Avalanche Cookies are loaded with white chocolate, peanut butter, crispy rice cereal, and marshmallows. An easy treat that’s perfect for parties and freezer-friendly too!

I love no-bake dessert recipes and this one for Red White and Blue Chocolate Bark has become a new favorite. If you’ve ever enjoyed a chocolate bark recipe that someone else made, you’re going ...

Cook, stirring, until melted. (You can also melt the white chocolate in the microwave in 15-second intervals, stirring.) Gently stir in the coconut oil and lemon zest. Remove the bowl from the pan.

Transfer the baking sheets to the oven and bake the shortbreads for 20 to 25 minutes, until light golden. Leave to cool on the tray for 2 minutes, then transfer them to a wire rack to cool completely.

Add the white chocolate chips, cherries and walnuts and stir again on the lowest speed until combined. Cover the bowl with a tea towel and let the dough hydrate for 15 -20 minutes.

Place in the freezer to cool completely before filling. 3. Melt the white chocolate for 1-2 minutes in the microwave, stirring every 30 seconds until melted, and set aside to cool to room ...

Bake in preheated oven until a wooden pick inserted in centers comes out clean, about 18 minutes. Let cool in tray for 2 minutes, then transfer Cupcakes to a wire rack and let cool completely ...

200g (7oz) milk chocolate for baking, finely chopped or grated 50g (2oz) white chocolate, chopped Grease a 30cm x 20cm (12in x 8in) tray bake or roasting tin and line the base with baking paper.

150g white chocolate, drops (divided into 75g and 75g) 300g plain flour 4 level tsp baking powder ½ tsp salt 100g caster sugar 300ml milk 1 large egg, lightly whisked 60g butter, melted Method 1.