Avalanche Bark
½ cup creamy peanut butter 2 (12-ounce) packages white chocolate chips 2 cups Rice Krispies ¾ cup mini chocolate chips 1 cup miniature marshmallows, slightly packed

Place mini chocolate chips in the freezer to harden.

Line the bottom of a 9 x 13-inch pan with parchment paper; grease the sides with butter. Set aside.

Melt the peanut butter and white chocolate chips in the top of a double boiler over medium heat. Stir until mixture is completely melted. Remove from heat, and allow to cool for about 5 minutes.

Stir in Rice Krispies and set aside and allow to cool to room temperature. This will take a while but is necessary to keep the chocolate chips and marshmallows from melting. Do not place the mixture in the refrigerator to speed up the cooling time - it will harden too much to work with.

When the mixture is close to room temperature, fold in the chocolate chips and marshmallows. Do not over mix, or the chips will melt. Pour into prepared 9 x 13-inch pan. Smooth out the top. Set aside to harden completely.

Cut into desired size, like fudge. Yield: About 2 pounds.