Description
If you love Little Debbie’s Star Crunch cookies, this homemade no-bake version will be your new favorite! These chewy, crunchy, and gooey treats combine crispy Rice Krispies with caramel, chocolate, and marshmallows for the ultimate snack. Quick, easy, and perfect for any occasion!
Ingredients
Units
Scale
- 1/2 cup (1 stick, 4 oz) unsalted butter
- 11 oz package caramel bits
- 10 oz package mini semi-sweet chocolate chips
- 1/4 cup milk
- 10 oz package mini marshmallows
- 6 cups (170g) Rice Krispies
Instructions
- Line two half-sheet pans with parchment paper. Set aside.
- In a large saucepan over low heat, melt butter, caramel bits, chocolate chips, and milk, stirring occasionally for about 15 minutes until smooth.
- Add mini marshmallows and continue cooking over low heat, stirring occasionally, until fully melted and smooth (about 5 minutes).
- Remove from heat and stir in Rice Krispies, gently mixing until well coated.
- Scoop ¼ cup portions of the mixture onto prepared sheet pans. Let cool for 5 minutes, then press each portion into a disc shape, smoothing the edges.
- Allow to cool completely. Store in an airtight container for up to a week.
Notes
- Butter Substitute: If using salted butter, reduce additional salt in the recipe if modifying.
- Caramel Bits Alternative: You can use soft caramel candies, unwrapped and melted with 1-2 tablespoons of milk.
- Chocolate Chips: Regular semi-sweet chocolate chips work if mini chips are unavailable.
- Storage: Keep cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate and let come to room temperature before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 237
- Sugar: 24g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg