Ingredients
•2 cups white chocolate chips
•1 cup almond bark (or white chocolate bark)
•1 ½ cups salted roasted almonds, chopped
•1 ½ cups crispy rice cereal (such as Rice Krispies)
•1 teaspoon vanilla extract
•1 cup mini marshmallows (optional)
Instructions
- Prepare the Baking Sheets: Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick when setting.
- Melt the White Chocolate and Almond Bark: In a microwave-safe bowl, combine the white chocolate chips and almond bark. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
- Mix in the Almonds and Cereal: Once the white chocolate and almond bark mixture is melted, stir in the chopped almonds and crispy rice cereal. Mix well to coat the ingredients evenly.
- Add Vanilla and Marshmallows: Stir in the vanilla extract. If you’re using marshmallows, fold them into the mixture gently so they don’t melt.
- Form the Cookies: Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Use the back of a spoon to lightly press each mound into a cookie shape.
- Let Them Set: Place the baking sheet in the fridge for about 30 minutes or until the cookies have fully set and hardened.
- Serve and Enjoy: Once the cookies are set, remove them from the fridge and enjoy your no-bake white chocolate almond bark cookies. Store any leftovers in an airtight container at room temperature or in the fridge.