Homemade Star Crunch Recipe

20160424-star-crunch-no-bake-cookies-vicky-wasik-12.jpg
Vicky Wasik

Why It Works

  • Due to its shallow depth, this caramel is easier to judge by color than by temperature, so aim for a light amber hue.
  • Chilled cream shocks the caramel to halt cooking.
  • A final cooking temperature of 245°F gives the caramel a thick and chewy texture.
  • The dairy in milk chocolate gives the cookies a fudge-like texture.

With gooey homemade caramel, creamy milk chocolate, and crunchy rice, these no-bake cookies are as satisfying as a candy bar, but way easier to make. Just boil up a pot of sugar water until it turns thick and golden like clover honey, then add some chilled cream and simmer a few minutes more. Once it's cool, stir in a handful of chopped milk chocolate and some Rice Krispies, and you're done! The hardest part is simply waiting for the molten "batter" to set.

Recipe Facts

3.3

(13)

Active: 30 mins
Total: 2 hrs
Serves: 15 cookies

Rate & Comment

Ingredients

  • 4 ounces water (1/2 cup; 115g)

  • 7 ounces sugar (1 cup; 200g)

  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; other salts may contain additives that induce crystallization

  • 10 ounces heavy cream (1 1/4 cup; 280g), straight from the fridge

  • 3 ounces milk chocolate, minimum 26% cocoa butter (2/3 cup; 85g), very finely chopped (see note)

  • 1 1/2 ounces Rice Krispies (1 1/2 cups; 45g)

Directions

  1. Combine water, sugar, and salt in a 3-quart stainless steel saucier over medium-high heat. Stir occasionally with a fork until sugar dissolves and syrup is bubbling hard, about 2 minutes. Stop stirring and simmer until syrup turns pale gold, like clover honey, roughly 8 minutes. Meanwhile, measure out cream so it will be ready to add at a moment's notice.

  2. When syrup turns pale gold, add cream and reduce heat to medium-low. Cook, stirring constantly with a heat-resistant spatula, until the foam subsides and the boiling caramel seems more molten than foamy, about 6 minutes. Clip-on a digital thermometer and continue cooking, stirring occasionally, until caramel registers 245°F, about 5 minutes more.

  3. Immediately transfer caramel to a heat-resistant bowl and allow to cool until it registers 140°F on a digital thermometer, about 40 minutes. Stir in milk chocolate until fully melted, then fold in rice. Divide into about 15 one-ounce (2-tablespoon) portions and arrange on a parchment-lined half sheet pan or cutting board, then flatten into disks with the palm of your hand. Let stand at room temperature until fully set, about 1 hour, and transfer to an airtight container with a sheet of parchment between each layer. Star Crunch will keep up to a week at room temperature, or a month if refrigerated.

Special Equipment

3-quart stainless steel saucier, heat-resistant spatula, clip-on digital thermometer

Notes

This recipe requires good-quality milk chocolate, free from artificial ingredients and added fats such as palm oil. Look for brands with no less than 26% cocoa butter, or see our favorite supermarket milk chocolates for baking.

This Recipe Appears In

Nutrition Facts (per serving)
157 Calories
8g Fat
20g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 15
Amount per serving
Calories 157
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 27%
Cholesterol 22mg 7%
Sodium 77mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 17g
Protein 1g
Vitamin C 2mg 10%
Calcium 24mg 2%
Iron 1mg 6%
Potassium 43mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)