I have a sweet tooth.. no, no…I really do! I know that I haven’t made this obvious here on my blog what with the lack of commentary on Top Pot doughnuts and utter silence about Snickers. So if this comes as a surprise please forgive me… my sweet tooth is sooo gnarly that it cannot be contained by my inability to eat gluten…right now.

So I GIVE YOU…all 10 readers…my favorite gluten-free (to my knowledge) treat!

Avalanche Bark*

1 package (12 oz) package Nestle White Chocolate Chips

1/4-1/2 cup peanut butter of your choice

3-5 cups Rice Krispies

1 1/2 cups mini marshmallows

1/4 cup mini semi-sweet chocolate chips*

*Feel free to manipulate the ratio of ingredients based on your inclinations; I think the only real rule here is that there is a chocolate-peanut butter base and rice cereal. Everything else is up to you, be brave; add sprinkles at your own peril.

It really doesn’t get much easier than this recipe, seriously. Ready?

1. Melt white chocolate with peanut butter on low heat in a small saucepan until smooth

2. Pour over Rice Krispies

3. Toss in marshmallows

4. Stir

5. Plop into whatever receptacle strikes your fancy for cooling. I use a large, rectangular glass baking dish. This is the part where you would add the semi-sweet chips if you’re into that. I love chocolate, but it hates me so I abstain…don’t be like me…and please don’t tell me how great it is. I know it’s awesome.

6. Lick everything…

It only takes a few minutes to cool to a reasonable temperature so there is really very little waiting here. You can see why I’m obsessed.  Want > Make > Eat in like 15 minutes > Dangerous!! You have been warned.

Nom.