Are you longing for that chocolate crunch taste that is also familiar? Little Debbie Star Crunch Copycat is the dessert to make at home when you’re craving chocolate with a crunch. These were one of my all time favorite snacks to grab whenever we stopped at the store!
Little Debbie Star Crunch is a delicious, iconic cereal that everyone loves. But sometimes, it’s hard to find in stores. That’s where this recipe comes in! With just a few simple ingredients, you can make your own Star Crunch at home, and it’ll taste even better than the original. Anything homemade always tastes a lot better than buying it!
To be honest, every household needs a “go-to” dessert they can make when they’re craving that comfort food from their childhood. Most people can finish off a box of Little Debbie Star Crunches in no time, and now you can make them at home, save money, and eat as many as you’d like!
Why You’ll Love Making This Little Debbie Star Crunch Recipe
- It’s a lot cheaper than buying the cereal in stores.
- You can control the ingredients that go into it.
- Little Debbie Star Crunches tastes even better than the store-bought version!
Ingredients
- Salted butter – You’ll want salted butter to help melt everything to perfection.
- Unsweetened cocoa powder – The cocoa powder is the secret to making the Star Crunch nice and chocolaty!
- Espresso powder – That extra little “zing” in this dessert will be thanks to the espresso powder.
- Condensed milk – A little bit of condensed milk goes a long way in this dessert.
- Soft caramels – You can choose whichever kind you like. I used Werthers.
- Mini marshmallows – You can always use extra marshmallows if you’d like.
- Rice Crispy cereal – You probably have a box of this cereal in your pantry right now.
- Vanilla extract – I love to use vanilla extract in all my baking, especially in this dessert.
How to Make Little Debbie Star Crunch
- Add butter, cocoa powder, and espresso powder in a large pot. Melt over medium-low heat, stirring occasionally.
- Whisk in the sweetened condensed milk unit combined.
- Add in the caramel candy and constantly stir until completely melted and smooth.
- Add in the marshmallows and mix until melted and smooth.
- Remove from heat and quickly stir in the vanilla extract. Add in the Rice Crispy cereal and fold until the cereal is evenly coated with the mixture.
- Line 2 baking pans with parchment paper and use a large cookie scoop to scoop out the cookies onto the parchment.
- Place in the refrigerator and allow to set for 30 minutes to 1 hour.
- Serve immediately or place in an airtight container for up to three days.
Substitutions and Variation Options
- Use regular butter instead of salted.
- Add a teaspoon of salt if using unsalted butter.
- Omit the espresso powder for a kid-friendly version.
- Try using almond extract or another flavor of extract in place of the vanilla.
- For a crunchier Star Crunch, use less Rice Krispies.
- For a softer Star Crunch, use more Rice Krispies.
- Use Chocolate Rice Krispies for extra chocolate goodness!
FAQs for Homemade Little Debbie Star Crunch
Can I make a double batch?
Yes, you can easily double this recipe if you want to make a larger batch. Make sure to use a larger pot or bowl when mixing everything.
Can I substitute the butter for margarine?
Yes, you can use margarine instead of butter if you’d like. Remember that the flavor may be slightly different, but it will still taste good.
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Little Debbie Star Crunch
Ingredients
- ½ cup salted butter
- ½ cup unsweetened cocoa powder
- ½ teaspoon espresso powder
- 14 oz. sweetened condensed milk
- 20 soft caramels I used Werther’s
- 5 ½ cups mini marshmallows about 1 10 oz. bag
- 5 cups Rice Krispy cereal
- 1 teaspoon vanilla extract
Instructions
- In a large pot, add the butter, cocoa powder, and espresso powder. Melt over med-low heat, stirring occasionally.
- Whisk in the sweetened condensed milk unit combined.
- Add in the caramel candy and stir constantly until completely melted and smooth.
- Add in the marshmallows and mix until melted and smooth.
- Remove from heat and quickly stir in the vanilla extract. Add in the Rice Krispy cereal and fold until the cereal is evenly coated with the mixture.
- Line 2 baking pans with parchment paper and use a large cookie scoop to scoop out the cookies onto the parchment.
- Place in the refrigerator and allow to sit for 30 minutes to 1 hour.
- Serve immediately or place in an airtight container for up to three days.
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