Our homemade star crunch cookies feature crispy rice cereal, gooey caramel and creamy chocolate. The best part is you'll only need 5 simple ingredients and no baking required to make this easy copycat recipe.
Place the butter, chocolate chips and caramel bits in a large microwave-safe dish (or use a large glass liquid measuring cup). Microwave at 50% power for 1 minute.
Stir the mixture and microwave for 30 seconds at 50% until melted and creamy.
Add the marshmallows and microwave for 30 seconds at a time, stirring after each cycle, until mixture is smooth.
Add the rice cereal and mix until the cereal is fully coated.
Spray hands with a bit of oil or nonstick cooking spray. Using a 1/4 measuring cup or #14 cookie scoop, portion out the mixture and roll it into a ball.
Place the rolled balls on a parchment paper lined baking tray. Compress the balls with your hand or the flat side of a glass or a measuring cup.
Repeat until 8 cookies are pressed.
Let sit for 5 minutes to firm up before smoothing the edges of the cookies with your fingers. You may want to grease your fingers if the cookies are sticky.
Allow cookies to set for an hour. If bottoms are still sticky, flip them over and let them set up for 30-60 more minutes.
Serve right away or wrap individually in plastic wrap or parchment paper.
Notes
Use Cocoa Krispies in place of regular rice cereal for a mega chocolate flavor.
To store: after cookies have set up, store them in an airtight container on the counter for up to 1 week. Place a layer of parchment paper between the cookies if you need to stack them - this will keep them from sticking together.
The rice cereal will soften up the longer you store them and they won’t be as crispy.
For longer storage, store in the refrigerator for 2-3 weeks. Wrap each cookie individually in plastic wrap or parchment paper before storing. Allow to come to room temperature before eating.