Recipe by blancpage
For some reason I have been craving those Star Crunch cookies from Little Debbie. Be warned these taste little or nothing like them, but I decided to try experimenting with what I knew went well together. I never got a chance to read the ingredients on those Star Crunch cookies, but I have an inkling that they contain dairy or milk ingredients, which my IBS doesn't appreciate. Although I'm very sure the Star Crunch cookies don't have peanut butter in them, I can't resist peanut butter. I love chocolate, love Rice Krispies, love peanut butter, and love caraemel. Why not combine them? One of the recipe ingredients happens to be from a recipe posted on Zaar - Recipe ##108430. If you don't need to worry about (my IBS) dietary restrictions, feel free to substitute the real deal. Btw I totally messed up on the ratios of ingredients, but I couldn't subtract the liquid out and didn't have any more Rice Krispies cereal so this recipe is written exactly as I made it. You might want to lessen the amount of the other ingredients or increase the amount of Rice Krispies. I've incorporated the Non-Dairy caramel sauce into the other recipe ingredients, and in this I've only used half the caramel sauce recipe which yields just over 1/2 cup of sauce. Prep time is cook time, cook time is fridge time. Update: A couple days later, these are still in the fridge and I'm nibbling on them. I strongly advise that you keep these in the fridge or they'll melt, lol. I think I should nickname these 'spoon cookies' because you almost have to eat them with a spoon... almost embarrassed to have posted this, but oh well. I'm sure someone with more experience will have better luck with my ratios. At least the caramel sauce turned out perfectly... lol. Um, edited again to add that if you cook these too long, they end up more chewy and less crispy, especially after refrigeration. Sheesh, I hope someone tries this and makes it better! *lol*
Top Review by White Rose Child
These tasted yummy! I changed things around a bit; for instance, added a touch of butterscotch extract to the caramel, and I reduced the second amounts of sugar and margarine. I spread the mix in an 8 by 8 pan to make thick rice crispie squares. I reccommend keeping them in the freezer, they stay very firm that way. Verdict: this is a fun recipe for anyone to play around with and would be pretty hard to mess up. My friends and I ate more than half the batch in one late-night sitting!! Thanks for inventing and posting :-)
- 1⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄4 cup non-dairy coffee creamer, undiluted (I used Silk brand)
- 1 tablespoon dairy-free margarine (I used Smart Balance with Flaxseed OIl)
- 1⁄4 cup dairy-free margarine (use a bit less if desired, I used Smart Balance with Flaxseed Oil)
- 1⁄4 cup sugar
- 1⁄4 cup soymilk (I use Silk Unsweetened Organic)
- 2 tablespoons cocoa
- 1⁄4 cup peanut butter (Jif creamy is the best imo)
- 1 teaspoon vanilla
- 4 cups crisp rice cereal (Rice Krispies cereal)
Directions See How It's Made
- In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
- Turn off heat. Mixture will continue to boil, stir often. When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
- Let sit to thicken a few minutes. You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
- Meanwhile, in a large saucepan combine next four ingredients over medium-high heat. As soon as mixture begins to boil, stir in peanut butter and vanilla. Turn off heat and continue stirring to melt peanut butter.
- Stir in crisp rice cereal. Stir in caramel sauce. Combine all well. See note below. I have no idea how much this yields.
- NOTE: At this point I realized that my mixture was going to be too watery. I thought about adding some marshmallows, but decided not to. I had run out of crisp rice cereal. I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool. But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet. It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling. Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula. I thought the taste was very good, sweet and rich. Tastes nothing much like what I was going for but tastes good imo. The 'cookie' completely falls apart so eat carefully, lol! Just have to experiment with the ratios more when I can buy more cereal. Well, hope no one is too disappointed or frustrrated by my poor efforts. :D Have fun!