Homemade Star Crunch
If you loved the Little Debbie star crunch cookies as a kid then you will love this homemade star crunch recipe! These no bake cookies are made with crispy rice cereal, melted chocolate and gooey caramel.
Servings: 18 cookies
Calories: 257kcal
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter
- ½ cup (42 g) unsweetened cocoa powder
- 14 ounces sweetened condensed milk
- 22 soft caramels I used Werther’s Soft and chewy caramels
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 cups (10 ounces) bag of mini marshmallows
- 6 cups rice krispies
Instructions
- Line a large baking sheet with parchment paper or wax paper. You can also grease the paper to help them easily release.
- In a large pot over low heat melt the butter then stir in the cocoa powder. ½ cup (1 stick, 113 g) unsalted butter ½ cup (42 g) unsweetened cocoa powder
- With a wooden spoon or spatula, stir in the sweetened condensed milk and mix together until fully combined. 14 ounces sweetened condensed milk
- Add the caramels and mix until melted and combined, the mixture may look slightly broken at first but it will smooth out. 22 soft caramels
- Add the vanilla, salt and marshmallows and mix until melted and combined. 1 teaspoon vanilla extract ¼ teaspoon salt 6 cups (10 ounces) bag of mini marshmallows
- Remove from heat and quickly stir in the cereal. 6 cups rice krispies
- Using a large cookie scoop, drop scoops onto the prepared baking sheet. Flatten slightly. I like to lightly spray my hand with cooking spray (or you can dampen your hands) to help press them down so they don't stick.
- Refrigerate for 30 minutes to 1 hour. Remove from the baking sheet and enjoy or store!
Video
Notes
- Storage: You can store these cookies in an airtight container at room temperature for up to 4 days. You can also store in the fridge where they will last longer (up to 3 weeks).
- Freezing: Yes you can freeze these for up to 3 months in a freezer bag. I like to eat them straight from the freezer! But you can let them thaw first before biting into these chewy cookies.
- Don't skip the refrigeration: They can stick to the cookie sheet and chocolate will stay soft if you don’t refrigerate.
- Parchment paper: Parchment will help with removing from cookie sheet. But you can also use wax paper. You can also grease the paper if you want.
- Size: Can use a smaller cookie scoop and make the cookies smaller.
- Be sure to flatten: Flatten slightly with the palm of your hand (I like to lightly grease the palm of my hand so it doesn’t stick).
- Dairy Free: Use a dairy free butter (like Earth Balance or Miyoko's), coconut condensed milk, coconut caramels. You could also swap out the butter and try using melted coconut oil.
- Vegan: Use a dairy free butter (like Earth Balance or Miyoko's) or melted coconut oil, coconut condensed milk, coconut caramels. Use vegan marshmallows.
- Switch up the cereal: You can use cocoa rice Krispies cereal instead for even more chocolate flavor.
Nutrition
Calories: 257kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 154mg | Potassium: 159mg | Fiber: 1g | Sugar: 31g | Vitamin A: 842IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 3mg