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–+ servings

Homemade Epic Starcrunch

A salted caramel patty wrapped in a crunchy milk chocolate coating
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Caramel Resting Time 4 hours
Course Dessert
Cuisine American
Servings 16 pieces

Equipment

Ingredients
  

Caramel

  • 680 grams evaporated milk 2, 12 ounce cans
  • 380 grams white sugar
  • 300 grams brown sugar
  • 280 grams heavy cream fill up one of the 12 ounce cans
  • 200 grams butter
  • 570 grams corn syrup
  • 4 grams salt

Chocolate Crunch

  • 672 grams chocolate flavored candy wafers or milk chocolate bars
  • 100 grams crispy puffed rice cereal (rice krispies)

Instructions
 

Caramel

  • Line a 9 x 13" pan with parchment.
  • In a heavy duty, thick bottomed pot, combine all caramel ingredients.
  • Bring to a boil over medium heat, stirring constantly.
  • Once boiling, increase heat to medium high.
  • Continue cooking until 239F. Pour on prepared parchment pan.
  • Cool completely, approx. 4-6 hours or overnight.
  • Using a 2' diameter circular cookie cutter, cut caramel circles out. Place on parchment paper.
  • Leftover caramel can be melted down and reused.

Making the starcrunch.

  • Preheat oven to 350F.
  • Line a 9 x 13" sheet pan with crisp rice cereal. Heat rice crisp for 5 minutes in the oven while you are melting the chocolate.
  • Melt chocolate in a bowl large enough to combine the chocolate and rice crisp.
  • Combine melted chocolate and warm rice crisp. Make sure you completely cover the rice crisp.
  • Using your hands, apply chocolate mix completely around the caramel circle.
  • Set on parchment and allow to set up. This should not be refrigerated.
  • Store in an airtight container. Shelf life is approximately 4 months.

Video

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