Do you remember those childhood days when your mom would pack a Little Debbie’s Star Crunch in your lunch box? It was a sweet, crunchy treat that we all loved. But as we grew older, we realized that these store-bought snacks were not exactly healthy. So, I decided to create a homemade, Healthier Little Debbie’s Star Crunch that is not only delicious but also a little more nutritious. It’s made with only a few simple ingredients for a nostalgic treat that is gentle on your tummy. What could be better than that?!
Friends, I mean it when I say that there is truly nothing better than a treat that takes you back to your childhood. Part of the joy of food is the nostalgia that it brings, and when we eat a food that reminds us of our childhoods, it can bring back those sweet, nostalgic feelings of being a little kid. Back in the good ole’ days. 😉
When I was a kid, I LOVED the days where I would open my lunchbox and find a Little Debbie’s treat tucked inside. Whether it was a delicious Star Crunch or a Cosmic Brownie, finding one of these treats in my lunchbox was always a sign that it was going to be a good day.
But of course, just because a food is nostalgic, doesn’t mean it’s good for us. In fact, Little Debbie treats tend to be loaded with fillers, synthetic ingredients, and more sugar than we need in a day. Not to mention, if you aren’t a kid, then you may find that the flavors of the treats are… well, less than satisfying.
My take on the Little Debbie classic is not only healthier, but in my opinion, tastes even BETTER. And that’s because we’re using real ingredients here! I absolutely loved how this Star Crunch turned out, and I know you will, too.
What You Need to Make This Copycat Little Debbie’s Recipe
One of the secrets to making this recipe taste JUST like the Star Crunch that you know and love, is a homemade caramel sauce. Specifically, a Date Caramel Sauce. My homemade recipe uses just 4 ingredients, and is essential to bringing this delicious recipe to life! In addition to that delectable date caramel, you will also need the following ingredients:
- Dairy-Free Chocolate Chips: To keep this recipe dairy-free, I highly recommend using dairy-free chocolate chips. My absolute favorites are by Hu!
- Coconut Oil: A little coconut oil will ensure that the chocolate melts perfectly. Don’t skip this!
- Mini Marshmallows: Mini marshmallows are key to making this Star Crunch taste just like the real thing. If you are vegan or vegetarian, make sure that your marshmallows are vegan-friendly, as most marshmallows do contain gelatin.
- Brown Rice Cereal or Rice Krispies: In order to get the “crunch” in Star Crunch, you will need a crispy brown rice cereal.
- Sea Salt Flakes: A pinch of sea salt ensures that this star crunch doesn’t turn out too sweet!
How to Make This Better-For-You Star Crunch
To make this absolutely crave-worthy Star Crunch, start by lining two baking sheets with parchment paper and set them aside.
Next, place a large pot on the stove over low heat and add the chocolate chips and coconut oil. Stir until the chocolate is melted and fully combined with the coconut oil, being careful not to burn it. Once the chocolate is melted and smooth, add in your date caramel and mini marshmallows, and continue to stir until it is smooth once again.
Then, once your mixture is smooth, turn off the heat and add in your cereal, tossing to ensure that it is fully coated in the chocolate mixture. Let your mixture cool to room temperature. While it’s cooling, line a baking sheet with parchment paper and set it aside.
Once your mixture is cool, use a cookie cutter or a spoon to spoon out circles of the cereal mixture onto the baking sheet. You should end up with 10 large circles, or 16 smaller ones. If you are using a cookie cutter for this, be sure to spray the inside of the cookie cutter first, to ensure that the cereal doesn’t stick to it. Press each cereal cluster down to flatten them, then remove the cookie cutter and repeat.
Finally, refrigerate your clusters for 30 minutes, until they solidify. Once they’re done, remove them from the fridge, sprinkle them lightly with flaky sea salt, and enjoy! These cookies can be stored in an airtight container, at room temperature, or in the refrigerator, for up to two weeks.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 Cups Dairy-Free Chocolate Chips
- 1 Tablespoon Coconut Oil
- 3 Cups Mini Marshmallows, to make this recipe vegan, make sure you're using vegan-friendly marshmallows!
- 2 ½ Cups Brown Rice Cereal or Rice Krispies
- ¾ Cup Date Caramel Sauce, click here for the recipe!
- 1 Pinch Sea Salt Flakes
Instructions
- Start by lining two baking sheets with parchment paper and set them aside.
- Next, place a large pot on the stove over low heat and add the chocolate chips and coconut oil. Stir until the chocolate is melted and fully combined with the coconut oil, being careful not to burn it.
- Once the chocolate is melted and smooth, add in your date caramel and mini marshmallows, and continue to stir until it is smooth once again.
- Then, once your mixture is smooth, turn off the heat and add in your cereal, tossing to ensure that it is fully coated in the chocolate mixture.
- Let your mixture cool to room temperature. While it's cooling, line a baking sheet with parchment paper and set it aside.
- Once your mixture is cool, use a cookie cutter or a spoon to spoon out circles of the cereal mixture onto the baking sheet. You should end up with 10 large circles, or 16 smaller ones. If you are using a cookie cutter for this, be sure to spray the inside of the cookie cutter first, to ensure that the cereal doesn't stick to it. Press each cereal cluster down to flatten them, then remove the cookie cutter and repeat.
- Finally, refrigerate your clusters for 30 minutes, until they solidify. Once they're done, remove them from the fridge, sprinkle them lightly with flaky sea salt, and enjoy! These cookies can be stored in an airtight container, at room temperature, or in the refrigerator, for up to two weeks.
Rate & review
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What others are saying
Love these! I completely agree that they’re better than the original! We kept these in the fridge. My kids (3 and 5) love them!
Woohoo! I am so thrilled to hear that, Valorie! Thank you so much for making this recipe, and for leaving such a kind review!