Here is another week where the house presents more problems. Luckily, I am well aware of how old houses work. This problem is actually in something new. The new plumbing under our kitchen sink was jury-rigged together by a friend who knew more about plumbing. Well, it’s now leaking. Tony is working on making a fix. Hopefully, it works. The joys of home ownership.

This week’s recipe is a no cook cookie recipe. I am starting with a recipe from Pinky Girl for Avalanche Cookies. I am attempting to make these lower carb. There are a lot of sugary items in this recipe. I think I can substitute most of them. One will take a little more work, namely the marshmallows. However, I am borrowing a recipe from The Big Man’s World to accomplish this. I can make the marshmallows in the morning and then use them to finish the recipe in the afternoon. These should be real good!

Here are the original stats:

Here’s what I changed:

• I replaced the salted butter with unsalted butter to reduce the sodium.
• I replaced the caramel syrup with a sugar free variety to reduce the sugar.
• I replaced the marshmallows with some of the marshmallows from the Big Man’s World
• I replaced the chips with sugar free chips to lower the sugar.
• I deleted the flaky salt to lower the sodium.

Here are the final stats:

Here is the final recipe:

Lower Carb Avalanche Cookies

Makes 14 Cookies

• 3 tablespoons sugar free white chocolate chips
• ¾ cup crunchy peanut butter
• 4 tbsp unsalted butter
• 2¼ cups Rice Krispie cereal
• 8 marshmallows from the Big Man’s World Recipe
• 3 tbsp sugar free caramel syrup
• ¼ cup mini sugar free semi-sweet chocolate chips

• Line a large 18×13 inch sheet pan with parchment paper and set aside.
• Over low heat in a medium sized saucepan, melt together the white chocolate chips, crunchy peanut butter, and butter. Stir frequently to keep from burning. Make sure the heat is on low or your chocolate may seize if heated too quickly.
• Once melted, take the pan off heat and stir in the Rice Krispies cereal, marshmallows, and caramel syrup until completely incorporated.
• Use a ¼ cup measuring cup or scoop to drop large balls of the mixture onto the prepared sheet pans.
• Sprinkle all cookies with mini chocolate chips before they start to set.
• Let cookies firm up at room temperature for at least 20-30 minutes before plating and serving.