Rocky Road No Bake Cookies

• Vegan
• Gluten free

• Baking & Spices

  • 1/2 cup Chocolate chips, mini

Found on goldilockskitchen.com

Description

Ingredients

• 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

Directions

• 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.