Avalanche Bark Hearts
I was first introduced to Avalanche Bark when visiting The Rocky Mountain Chocolate Factory at the local mall and it was love at first taste. The melt in your mouth peanut butter/chocolate combined with the crunchy rice cereal and mini chocolate chips makes the perfect blend of flavors and textures.
When I was trying to decide what to offer for my local Valentine’s Presale I knew I wanted to have something fun that wasn’t my normal decorated cookies and I knew these Avalanche Bark Hearts would be the perfect fit – easy to make and super tasty – and in my opinion not enough people have tried these and that must be changed!
Supplies
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Silicone Heart Mold Tray – this is a two pack and I use both trays during the process. You can get by with just one tray but it is nice having two!
Large Bowl
Mixing tool (Spatula)
Ingredients
White Chocolate (chips or melting wafers)
Peanut Butter, Creamy
Crispy Rice Cereal
Mini Marshmallows, cut in half or smaller
Mini Chocolate Chips
Decorative Chocolate ( pre colored melting wafers, or melting wafers and oil based food coloring)
Instructions
Place mini chocolate chips in the freezer.
Add mini marshmallows (cut in half!) and crispy cereal to a large mixing bowl.
In a microwave safe bowl melt together peanut butter and 12oz of white chocolate (chips or melting wafers) in 30 second intervals.
Add the melted peanut butter/chocolate to the large mixing bowl of marshmallows/cereal.
Add mini chocolate chips to the bowl and stir to combine.
Working quickly, fill one, twelve heart tray, with avalanche mixture, making sure to fill the entire cavity. (this is easier to do with a warm mixture – but still very manageable as it cools down).
Freeze tray of hearts for 20 minutes.
Melt 12oz of decorative chocolate. (Chocolate wafers can be bought in a wide variety of colors, or you can melt white chocolate and color it with an oil based food coloring.)
Grab the second heart tray and, working one cavity at a time, place a small amount of decorative chocolate in making sure the whole bottom is covered.
Take out one avalanche heart and place it upside down (so the flatter side is now facing the outside of the tray) into the decorative chocolate – gently pressing it down as far as it will go.
Continue with remaining hearts.
While the chocolate hardens (It should only take between 5 – 10 minutes) add the remaining avalanche mixture to the now empty first tray. The mixture will be a bit harder to deal with now that it has cooled a bit – but still very manageable. Then, again, place in the freezer for 20 minutes.
By now your decorative chocolate has hardened. Carefully take out each heart and place them, chocolate side up, spaced out, on a baking sheet lined with parchment paper.
Once all (both trays) of the Avalanche Bark hearts are on the parchment lined baking sheet melt the remaining decorative.
Place melted chocolate into a piping bag.
Cut a small whole at the tip of the piping bag and slowly drizzle chocolate over the Avalanche Hearts.
All done! The chocolate drizzle will harden pretty quickly and they are good to go!
Frequently Asked Questions
Can I freeze avalanche bark?
Yes, be sure to store it in an airtight container.
What it I don’t have a heart shaped mold?
For thicker bars place mixture in an 8×8 pan to cool, or a 9×13 pan for thinner bars.
Do you prefer already colored chocolate or do you use food coloring?
I have done both! The pre-colored gives a more uniform color if you are making a large quality (as opposed to trying to get the same color batch after batch coloring it yourself).
** avalanche bars can also be made without decorative chocolate
More Recipes
Ultimate Dutch Stroopwafel Recipe w/Lyle’s Syrup
Royal Icing Decorating
Want to learn how to decorate cookies with Royal Icing? Check out these posts for helpful info a easy to follow tutorials!
How to Decorate Cookies with Royal Icing
Decorate Valentine’s Day Heart Cookies
Mini Donut Cookie Decorated with Royal Icing
Recipe
Avalanche Bark Hearts
Ingredients
Equipment
Method
- Place mini chocolate chips in the freezer.
- Add mini marshmallows (cut in half!) and crispy rice cereal into a large bowl.
- In a microwave safe bowl melt white chocolate and peanut butter together in 30 second increments.
- Add melted chocolate/ peanut butter combo to the bowl of mini marshmallows and cereal.
- Add mini chocolate chips to the mixture.
- Working quickly, fill one, twelve heart tray, with avalanche mixture, making sure to fill the entire cavity.
- Freeze tray of hearts for 20 minutes.
- Melt 12oz of decorative chocolate. (Chocolate wafers can be bought in a wide variety of colors, or you can melt white chocolate and color it with an oil based food coloring.)
- Grab the second heart tray and, working one cavity at a time, place a small amount of decorative chocolate in making sure the whole bottom is covered.
- Take out one avalanche heart and place it upside down (so the flatter side is now facing the outside of the tray) into the decorative chocolate – gently pressing it down as far as it will go.
- Continue with remaining hearts.
- While the chocolate hardens (It should only take between 5 – 10 minutes) add the remaining avalanche mixture to the now empty first tray. The mixture will be a bit harder to deal with now that it has cooled a bit – but still very manageable. Then, again, place in the freezer for 20 minutes.
- By now your decorative chocolate has hardened. Carefully take out each heart and place them, chocolate side up, spaced out, on a baking sheet lined with parchment paper.
- Once all (both trays) of the Avalanche Bark hearts are on the parchment lined baking sheet melt the remaining decorative.
- Place melted chocolate into a piping bag.
- Cut a small whole at the tip of the piping bag and slowly drizzle chocolate over the Avalanche Hearts.
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