Star Crunch Cookies

These no bake Star Crunch Cookies are a copycat Little Debbie snack that's chewy, chocolatey, caramel-filled, and loaded with gooey marshmallows and rice krispies cereal.

Servings: cookies

Author: Miranda Couse

Ingredients

1/2 cup salted butter
1/2 cup unsweetened cocoa powder sifted if lumpy
14 ounces sweetened condensed milk
21 Werther’s soft caramels 4.51 ounce bag
1 teaspoon vanilla extract
1/8 teaspoon salt
10 ounces mini marshmallows about 6 cups
5 1/2 cups Rice Krispies cereal

Instructions

Line 2 cookie sheets with parchment paper. Lightly spray the parchment paper with nonstick cooking spray.
In a large saucepan, add the 1/2 cup salted butter and 1/2 cup unsweetened cocoa powder. Place over medium-low heat and whisk until the butter is melted.
Add the 14 ounces sweetened condensed milk and whisk until well combined.
Add in the unwrapped 21 Werther’s soft caramels. Swap the whisk for a spatula and stir occasionally until the caramels melt into a smooth mixture. The mixture may look broken, but it will come together as the caramels melt.
Add in the 1 teaspoon vanilla extract, 1/8 teaspoon salt, and 10 ounces mini marshmallows. Stir until the marshmallows is completely melted and combined.
Remove from the heat. Working quickly, add in the 5 1/2 cups Rice Krispies cereal and stir until completely coated with the mixture
Spray a large cookie scoop with nonstick cooking spray. Scoop the cookies and drop them onto the prepared cookie sheets. Flatten slightly.
Refrigerate for 30 minutes to 1 hour to firm up.
Remove from the cookie sheets and enjoy.

Notes

Storage: Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. For a firmer texture, keep them in the refrigerator.

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