Connie's Easter Avalanches (Gluten Free)
These bars make great gifts!
Ingredients
- 2 bags white chocolate chips (I like Nestle & Ghiradelli)
- 2 bars Lindt white chocolate (chopped)
- 6-8 Lindor individually wrapped truffles: white chocolate, milk & fudge swirl are great!
- 1 cup (more or less) of creamy or crunchy peanut butter
- 1 – 1 ½ cups marshmallows
- 1-2 cups Rice Krispies cereal
- 1 cup chopped pecans (cashews & macadamia nuts are good, too)
- 1 cup M&M’s plain (pastel colored)
- ½ cup Mini Cadbury Cream Eggs
- Mini chocolate chips to decorate the top
- Mini M&M’s for decorating
- Sprinkles for decorating the top work, as well!
Instructions
- In a large glass bowl, combine chocolate chips, chopped white chocolate bars and melt. Stir to combine. (You can melt the chocolate in the microwave, in short intervals or in a glass bowl over simmering water. If you use the simmering water – double boiler method- be sure not to let any drops of water get into the bowl of chocolate. This will cause it to “seize” and become unworkable).
- Add the Lindor white chocolate truffles and Cadbury mini cream eggs, microwave for about 15 seconds, stir to combine.
- Next, add peanut butter to the white chocolate mixture & microwave for about 20 seconds. Stir to combine.
- Then add the marshmallows, microwave for 25-30 seconds. Stir to combine.
- Now, the fun begins: Stir in the rice krispies, pecans & plain M&M’s. If you add peanut M&Ms, keep in mind they are harder to cut through later on.
- Pour into a foil-lined (very lightly sprayed) 13 x 9 inch pan.
- Sprinkle the top with mini chocolate chips & mini M’M’s. Pat down lightly with the back of a spoon.
- Let “set” up or chill in frig for short time. Lift out of pan & remove foil. Cut into pieces. For Easter, we cut a few with spring and Easter cookie cutters, then cut the left overs into bite size squares! Enjoy!