No-Bake Star Crunch Cookies: Better Than the Original
Chula King
If you are a fan of Little Debbie's Star Crunch cookies, you will absolutely love this recipe. This copycat recipe takes the beloved no-bake treat to a whole new level. With a yummy mix of Rice Krispies, caramel bits, semi-sweet chocolate chips, and mini marshmallows, these cookies are a perfect blend of chewy, crunchy, and gooey.
½cup(1 stick, 4 ounces, 113 grams) unsalted butter (See Tip 1)
11ouncepackage of caramel bits (See Tip 2)
10ouncepackage of mini semi-sweet chocolate chips (See Tip 3)
¼cupmilk
10ouncepackage of mini marshmallows
6cups(6 ounces, 170 grams) Rice Krispies
Instructions
Line two half-sheet pans with parchment paper. Set aside.
Add the butter, caramel bits, chocolate chips, and milk to a large saucepan. Cook over low heat, stirring occasionally, until all ingredients are melted, about 15 minutes.
Add the mini marshmallows. Cook over low heat, stirring occasionally, until the mini marshmallows are melted and the mixture is smooth, about 5 minutes.
Remove the pan from the heat and add the Rice Krispies. Gently stir until the Rice Krispies are well coated.
Scoop ¼ cup of the cookie mixture onto the prepared sheet pans. Allow to cool for 5 minutes. Then, press the cookies with your hand to form a disc. Use your fingers to smooth the cookies into a round shape.
Allow to cool completely. Store in an airtight container for up to a week. (See Tip 4)
Yield: 22 Star Crunch Cookies.
Video
Tips/Notes
May substitute salted butter for the unsalted butter.
Unwrapped caramels may be substituted for the caramel bits.
You may substitute regular semi-sweet chocolate chips or milk chocolate chips for the mini semi-sweet chocolate chips.
The Star Crunch cookies tend to be sticky. To help minimize the stickiness, gently turn the cookies over after about an hour to allow them to "dry" in the air.