cold hands, warm heart

My toes and fingers are almost always cold, and I've come to terms with it.

I've learned that I just can't go barefoot or sockless when it's less than 75 (I'd rather have it eighty, ninety, one hundred degrees!) degrees and that lined pockets are my very good friend. That said, southern North Carolina has been a very fitting place for me to live--the winters are quite mild and I haven't seen more than a couple inches of snow in the three years I've been here.

This winter has been no exception, at least so far. It's barely dipped down into freezing temperatures, and you'll get no complaints from me, especially since a certain critter who shall remain nameless demands outside time whether I like it or not. I still like snow, as long as I can appreciate it from inside a warm house and don't have to drive in it. I got more than my fill of that in New York (and perhaps lost a few months off of my life because of it!)!

Where am I going with this talk of snow? To these fantastically named avalanche bars, of course! The use of white chocolate and marshmallows make the name appropriate, and provide what is probably the only positive connotation of a snow slide that you'll ever know! These are essentially just a thicker version of my grandma's Christmas cookies, and they're just as tasty but with far less hands-on work. Some folks add chocolate chips, but I wanted my avalanche to be as pure as the undriven snow!

Snow Slide Bars for an (As-Yet) Snowless Winter
Makes 9 bars
(printable recipe)
Ingredients:

• 12 ounces white chocolate, chopped, or 2 cups white chocolate chips
• 1/4 cup creamy peanut butter
• 3 cups crispy rice cereal
• 1-1/2 cups mini marshmallows
• 1/2 cup peanuts, chopped

Directions:
Lightly grease an 8x8-inch or 9x9-inch square baking pan, or even a pie plate.
In microwave-safe bowl, melt the chopped white chocolate or chips in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted. You can also use a double boiler for this, and that's the method I prefer.
Add the peanut butter to the melted chocolate and stir until smooth.
Place the rice cereal in a large bowl. Add the melted white chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 5 minutes.
When the cereal mixture has cooled, fold in the marshmallows and peanuts.
Spread into prepared pan, compressing lightly with the back of your spoon, taking care not to crush the cereal. Refrigerate until set, at least 30 minutes, then cut into squares (or wedges!) and serve.