Kamikaze Chews

My quest to make home­made Little Debbie Star Crunch™ start­ed off yes­ter­day. As far as I can tell, Star Crunch is puffed rice, caramel and a choco­late coat­ing. They are gooey and de­li­cious. My own for­ay turned out to be pret­ty tasty, but much chewier than gooier. If you’ve ever had a Charleston Chew, then that is the lev­el of chewi­ness we are deal­ing with here. Recipe as fol­lows:

16oz caramels
12oz choco­late morsels
an un­known amount of puffed rice [Rice Krispies]

Melt the caramels in a dou­ble boil­er. That is, boil wa­ter in a big pot and put the caramels in a small­er pot with­in the boil­ing wa­ter. This will take for-freakin-ever. Once the caramels soft­en, you can mash ‘em to­geth­er and stir them about to speed up the melt­ing process. They prob­a­bly won’t com­plete­ly liquify, so when you think they are as good as they get dump in some puffed rice and stir it to­geth­er. Dump in more puffed rice and stir some more. When you’ve got an even­ly mixed half-rice half-caramel con­coc­tion go­ing, start mak­ing mud pies out of the stuff. It will like­ly be hard­en­ing again so work quick­ly and put the pat­ties on wax pa­per to cool. If you make them half dol­lar sized you should get a cou­ple dozen. If you make them Adam-sized you’ll get a half dozen.

Now dou­ble boil the choco­late. This will be so much faster than the caramels that you will be amazed, even if you’ve dou­ble boiled choco­late many times. Dip the caramel-rice pat­ties in the choco­late and put ‘em back on the wax pa­per to cool.

A cou­ple hours lat­er they will be ful­ly con­sum­able. They would be amaz­ing­ly awe­some if they weren’t so chewy, so in the fu­ture I’m go­ing to make them bite-sized.

5 thoughts on “Kamikaze Chews

  1. In the fu­ture, you may want to try melt­ing the choco­late and the carmel to­geth­er then adding the puffed rice. This will help make it less “chewy”..lol good luck!

  2. I know this ar­ti­cle is pret­ty old, but what the hell.  Star Crunches ac­tu­al­ly have a “cook­ie” cen­ter.  It doesn’t seem like a cook­ie, but it does have one.  Next time you buy one, bite in­to it and check out the cen­ter, there will be some­thing oth­er than choco­late, caramel, and puffed rice that looks cook­ie-ish.  It al­so says some­thing about the cook­ie part on the box.  As far as I can tell, you take the “cook­ie” and then cov­er it in caramel.  Then you take that and roll/​dredge it in puffed rice and then you cover/​dip the whole thing in choco­late.  I’m eat­ing one right now, and this seems to be how it was con­struct­ed,

  3. Hmm. I hate to ad­mit it, but I think Mike is right. Maybe a re­al­ly thin cook­ie… like a vanil­la Moravian cook­ie… would work?

  4. Its ac­tu­al­ly a mo­lasses and raisin cook­ie. Covered in carame­ly good­ness, crispies, and milk choco­late

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