Do you remember those nostalgic days when your mom packed a Little Debbie’s Star Crunch in your lunchbox? It was a crunchy, sweet delight that we all cherished. But as we got older, we realized those store-bought treats weren’t the healthiest option. That’s why I’ve crafted a homemade, Healthier Little Debbie’s Star Crunch that’s not only delicious but also a tad more nutritious. Made with simple ingredients, it’s a nostalgic treat that’s easy on the tummy. What could be better than that?
Healthier Little Debbie’s Star Crunch
Ingredients
- 2 cups dairy-free chocolate chips
- 1 tablespoon coconut oil
- 3 cups mini marshmallows ensure they’re vegan-friendly for a vegan recipe
- 2 1/2 cups brown rice cereal or Rice Krispies
- 3/4 cup date caramel sauce see link for the recipe
- A pinch of sea salt flakes
Instructions
- Begin by lining two baking sheets with parchment paper and set them aside.
- Heat a large pot over low heat on the stove. Add the chocolate chips and coconut oil. Stir until the chocolate is melted and blends well with the coconut oil, being careful not to let it burn.
- Once the chocolate is smooth, add the date caramel and mini marshmallows. Stir until the mixture is smooth once again.
- Turn off the heat and add the cereal to the mixture, making sure it’s fully coated in chocolate.
- Let the mixture cool to room temperature. Meanwhile, prepare another baking sheet lined with parchment paper.
- Once cooled, use a cookie cutter or spoon to shape the cereal mixture into circles on the prepared baking sheet. You should get around 10 large circles or 16 smaller ones. If using a cookie cutter, remember to grease it to prevent sticking. Press down each cluster to flatten, then repeat the process.
- Refrigerate the clusters for about 30 minutes until they firm up. Once set, sprinkle lightly with flaky sea salt and enjoy! Store these treats in an airtight container at room temperature or in the refrigerator for up to two weeks.