Sweet, crisp, gooey, and chewy describe these Star Crunch Rice Krispie Treats! Perfect for the lunch box and bake sales!
Course Dessert, Snack
Cuisine American
Keyword caramel, chocolate, Rice Krispies
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Cool time 15 minutesminutes
Total Time 40 minutesminutes
Servings 20cookies
Calories
Ingredients
11ozKraft caramel bits
½cupunsalted butter (chopped into pieces)
¼cupraisin puree
¼cupunsweetened cocoa powder
½cup1-minute rolled oats
½cupchocolate chips (I used half semi-sweet & half milk chocolate)
8ozmini marshmallows
½teaspoonvanilla extract
6cupsRice Krispies cereal
Instructions
Make the raisin puree and set aside. (see notes section for how to make raisin puree)
Line a space on the counter with parchment paper. (This is where the cookies will set up)
In a large pot, over low heat, add caramels and butter, stirring until caramel begins to melt.
11 oz Kraft caramel bits, ½ cup unsalted butter
Add raisin puree, cocoa powder, and oats. Stir until the caramel has completely melted.
¼ cup raisin puree, ¼ cup unsweetened cocoa powder, ½ cup 1-minute rolled oats
Stir in chocolate chips until melted.
½ cup chocolate chips
Stir in marshmallows and continue stirring until marshmallows have melted and combined.
8 oz mini marshmallows
Stir in vanilla extract.
½ teaspoon vanilla extract
Stir in Rice Krispies cereal until completely coated.
6 cups Rice Krispies cereal
Using a large cookie scoop (about 1/4 cup worth), scoop out the mixture, packing it in the scoop tightly.
Place the mixture on the prepared parchment paper. (they will be very sticky)
Allow the treats to sit for about 10- 15 minutes or until the tops aren't as sticky.
Press the treats into a patty shape with the bottom of a flat measuring cup. (If the bottoms are also still sticky, flip them over and let them set)
Let the treats sit until firm and completely cooled.
Store between layers of parchment paper or (wrap individually in plastic wrap) and place in an airtight container.
Video
Notes
How to make raisin Puree
In a small bowl, add raisins and cover with boiling water. Let sit for 15-20 minutes or until the raisins are rehydrated and plump. Remove 1/8 cup of the water and drain the rest. Add the raisins and reserved water to a small food processor or blender and blend until creamy. Set aside until ready to use.