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 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?!
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.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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