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Recreate one of your favorite childhood cookies with this easy, no-bake, copycat recipe for star crunch cookies. They're chewy and chocolaty with a caramel flavor and crispy rice crunch in every bite.


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins
30 mins
1 hr
16 cookies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Editor's Note:

Nutrition data for this recipe is for 1/2 a bag of caramels, which should be about 36 caramels. You will only be using 24 caramels for this recipe.

Nutrition Facts

272 calories; fat 9g; cholesterol 24.3mg; sodium 188.8mg; carbohydrates 45.3g; protein 3.4g. Full Nutrition