Little Debbie Star Crunch are quite possibly my favorite junk food from childhood.
Here’s my recipe. Yield 12-16, depending on size.
- 1/2 bag caramels, unwrapped
- 1/2 bag marshmallows (about 12)
- 2 tablespoons butter, divided
- 1 teaspoon vanilla
- Pinch of salt
- 1 bag semi-sweet chocolate chips
- Milk or water, as needed
- Rice Krispies (enough, maybe 1/4 box)
- Melt camels and 1 tablespoon butter in a double boiler until you can stir them with a spatula. Add vanilla and salt.
- Add marshmallows to caramel mixture, and allow to melt. Fold gently with spatula to maintain fluffiness.
- Fold in as many Rice Krispies as the caramel-marshmallow mixture can adequately coat. Remove from heat.
- Spray your hands with Pam and prepare yourself to ignore the pain of handling something hot. Working quickly, form the mixture into little pucks, and place on wax paper to set.
- Melt the chocolate chips and remaining butter in the double boiler until it is thin enough to coat a spoon. Add milk (or water if you happen to be out of milk, like I was) one or two teaspoons at a time if the chocolate is too think.
- Using chopsticks, dip the carmel-krispie centers into the chocolate one-at-a-time. Set on wax paper elevated on a cooling rack. Cool until chocolate is firm.
I like to eat them slightly cooler than room temperature, kind of like if they spent the morning in your lunch box next to an ice pack. This effect can be simulated by refrigerating the Star Crunch, then pulling them out 20-30 minutes before you want to eat one.