Made with creamy milk chocolate, gooey caramel, and crispy rice, these chewy yet. Sweet and loaded with chocolate with a hint of caramel, these out-of-this-world cookies are full of flavor and texture. With just 5 ingredients, this copycat Little Debbie recipe is super simple and gluten-free. Add sea salt flakes and ENJOY! Cookies can be stored in an airtight container at room temperature or in the refrigerator for 2 weeks. Feeling nostalgic Whip up a batch of these addictive no-bake cookies to satisfy your sweet tooth. Press to flatten and gently remove the cookie cutter. If using cookie cutter like I did, spray the inside with non-stick spray and fill the cookie cutter with mixture. Next, you can either use a cocoa cutter for this or just plop 3-4 tablespoons of mixture on the parchment paper. Toss to ensure all of the cereal is coated with the chocolate-marshmallow mixture. Once melted and smooth, add the date caramel, then the marshmallows and continue stirring until melted and smooth. Melt the chocolate chips and coconut oil over very low heat so the chocolate doesn’t burn. Place a large pot on the stove over low heat. Because what can’t Little Debbie do? #littledebbies #starcrunchcopycat #starcrunch #nostalgiceats Copycat Little Debbie Star Crunch (Makes 10 large rounds or 16 smaller ones) 2 cups dairy-free chocolate chips 1 tb coconut oil 3 cups mini marshmallows 2 1/2 cups brown rice cereal or rice crispies 3/4 cup date caramel sauce-see previous reel Sea salt flakes Date caramel-see previous reel 1 1/2 cups medjool dates, pitted (about 16 dates) 1 tsp sea salt 2 tsp vanilla extract 1/3 cup melted coconut oil 1 1/4 cups almond milk (or milk of choice), WARM Line two baking sheets with parchment paper and set aside.
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