Homemade Little Debbie Star Crunch Recipe

Introduction

If you’re craving a nostalgic, chocolaty crunch treat, homemade Little Debbie Star Crunch cookies are the perfect choice. These delightful no-bake cookies combine rich cocoa, gooey caramel, and crispy cereal for an irresistible dessert that’s easy to make at home.

Ingredients

• ½ cup salted butter
• ½ cup unsweetened cocoa powder
• ½ teaspoon espresso powder
• 14 oz. sweetened condensed milk
• 20 soft caramels (such as Werther’s)
• 5 ½ cups mini marshmallows (about 1 10 oz. bag)
• 5 cups Rice Krispy cereal
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large pot, combine the butter, cocoa powder, and espresso powder. Melt over medium-low heat, stirring occasionally until smooth.
2. Step 2: Whisk in the sweetened condensed milk until fully blended.
3. Step 3: Add the caramel candies and stir constantly until completely melted and smooth.
4. Step 4: Stir in the mini marshmallows and continue mixing until melted and smooth.
5. Step 5: Remove the pot from heat and quickly stir in the vanilla extract.
6. Step 6: Add the Rice Krispy cereal and fold gently until the cereal is evenly coated with the chocolate mixture.
7. Step 7: Line two baking pans with parchment paper. Use a large cookie scoop to drop scoops of the mixture onto the parchment.
8. Step 8: Refrigerate the cookies for 30 minutes to 1 hour to allow them to set.
9. Step 9: Serve immediately or store in an airtight container for up to three days.

Tips & Variations

• Use unsalted butter with an extra teaspoon of salt if preferred.
• Omit espresso powder for a kid-friendly version without the coffee flavor.
• Try almond extract or other flavor extracts instead of vanilla for a unique twist.
• Adjust the amount of Rice Krispies cereal for desired crunchiness: less for crunchier, more for softer texture.
• Use Chocolate Rice Krispies to boost the chocolate flavor even more.

Storage

Store Star Crunch cookies in an airtight container at room temperature or in the refrigerator for up to three days. If refrigerated, allow them to come to room temperature for a few minutes before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make a double batch?

Yes, you can easily double the recipe. Just be sure to use a larger pot or mixing bowl to accommodate the increased volume and mix everything evenly.

Can I substitute the butter for margarine?

Yes, margarine can be used instead of butter. Keep in mind the flavor may be slightly different, but the cookies will still turn out delicious.

Homemade Little Debbie Star Crunch Recipe

Print Recipe

★★★★★

4.5 from 617 reviews

This homemade Little Debbie Star Crunch recipe lets you recreate the iconic chocolatey, caramel, and marshmallow coated crispy rice cookies right in your own kitchen. Combining salted butter, unsweetened cocoa, espresso powder, soft caramels, and sweetened condensed milk melted into a luscious coating, this no-bake cookie delivers crunchy, gooey, and deeply chocolate-flavored treats perfect for dessert or snacking.

• Author: Elena
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 1 hr 30 mins
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup salted butter
• ½ cup unsweetened cocoa powder
• ½ teaspoon espresso powder
• 14 oz. sweetened condensed milk
• 20 soft caramels (e.g. Werther’s)
• 5 ½ cups mini marshmallows (approximately 1 10 oz. bag)
• 5 cups Rice Krispy cereal
• 1 teaspoon vanilla extract

Instructions

1. Melt Butter and Cocoa: In a large pot, combine salted butter, unsweetened cocoa powder, and espresso powder. Melt over medium-low heat, stirring occasionally to ensure all ingredients are fully melted and combined.
2. Add Condensed Milk: Whisk in the sweetened condensed milk thoroughly, mixing until combined and smooth.
3. Incorporate Caramels: Add the soft caramel candies and stir constantly over low heat until they are completely melted and the mixture becomes smooth and cohesive.
4. Mix in Marshmallows: Stir in the mini marshmallows and continue mixing until fully melted and smooth in the chocolate caramel base.
5. Finish with Vanilla and Cereal: Remove the pot from heat and quickly stir in vanilla extract. Add Rice Krispy cereal and gently fold until the cereal is evenly coated with the chocolate caramel mixture.
6. Form Cookies: Line two baking pans with parchment paper. Using a large cookie scoop, drop scoops of the mixture onto the parchment, shaping into cookie-sized portions.
7. Chill: Place the pans in the refrigerator and allow the cookies to set for 30 minutes up to 1 hour until firm.
8. Serve and Store: Serve the Star Crunch cookies immediately or store them in an airtight container for up to three days to maintain freshness and texture.

Notes

• Use regular unsalted butter plus 1 teaspoon salt if salted butter is unavailable.
• Omit espresso powder for a kid-friendly version without coffee flavor.
• Try almond extract or other flavor extracts instead of vanilla for variety.
• Adjust the amount of Rice Krispy cereal to control cookie crunchiness—less for crunchier, more for softer cookies.
• Substitute chocolate-flavored Rice Krispies for an extra chocolate kick.
• You can double the recipe but use a larger pot for mixing.
• Margarine can substitute butter, though flavor may vary slightly.

Keywords: Little Debbie Star Crunch, copycat cookies, chocolate crispy treats, no-bake cookies, caramel marshmallow cookies