Healthy Star Crunch Recipes

HEALTHY STAR CRUNCH

Steps:

• Line two baking sheets with parchment paper. Set aside.
• Slice your dates and cover them in a small bowl with hot water. Allow to soak for at least 5 minutes. Once soaked, drain and transfer dates to a high powered blender. Add salt, coconut milk, maple syrup, and vanilla extract. Blend on high until smooth.
• Place chocolate chips in a microwave safe bowl. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost entirely melted. Add coconut oil to chocolate. Stir until remaining chocolate chips and coconut oil have melted. Allow chocolate to cool for 2 minutes.
• Place brown rice cereal in a large bowl. Add a 1/2 cup of the date caramel followed by the melted chocolate to the rice cereal. Using a large spoon or spatula, gently fold mixture until rice cereal is completely coated.
• Using a tablespoon, scoop rice mixture and place onto prepared baking sheet. Use your fingers to help form a tight disc. Press down on top of each disc slightly (using a small piece of parchment helps here). Mixture might seem crumbly, but once chilled it will set. Continue in even rows until all of rice mixture has been used.
• Place baking sheets in the refrigerator for star crunch to chill and set for at least 2 hours.
• Cookies can be stored in an airtight container at room temperature or in the refrigerator.

HOMEMADE STAR CRUNCH COOKIES

Steps:

• Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
• Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
• Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
• Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
• Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.