Copycat Star Crunch Cookies


  • 4 tablespoons butter
  • 6 oz milk chocolate chips
  • 8.5 oz gluten-free soft caramels
  • 4 cups mini marshmallows
  • 4 cups gluten-free crispy rice cereal

YIELD: 12 servings


Melt the chocolate chips, caramels, and butter in a heavy bottom pot until smooth, stirring the entire time.

Add the marshmallows and stir until the marshmallows are completely melted and the mixture is totally smooth.

Add the rice cereal and stir together. Set the mixture aside to cool for 2 or 3 minutes.

Scoop out mixture with a 1/4 or 1/3 cup measuring roll into a ball, flatten into a disc using the back of the measuring cup or your palm.

Let set at least 1 hour. Store in an airtight container.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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