Summer Avalanche Bars - gooey rice krispies dessert bars filled with white chocolate, peanut butter, mini marshmallows and fun sprinkles! www.crunchycreamysweet.com
Line 8" x 8" baking dish with parchment paper. Lightly grease the bottom and sides of the paper. Set aside.
To toast the coconut, place it in a non-stick pan set over medium heat. Toast until golden, stirring frequently. Set aside to cool.
In a large microwave-safe bowl, melt white chocolate chips in 20-second increments. Stir until smooth. Add peanut butter and stir again.
Add rice krispies and coconut and stir gently to coat.
Add mini marshmallows and gently fold in. Place the mixture in your baking dish. Spread evenly.
Top with sprinkles and gently press down with a piece of parchment paper or the back of a spoon sprayed with cooking oil ( it will help with the stickiness ).
Refrigerate until set, at least 30 minutes. Cut into bars and serve. Store in the refrigerator.