Description

These Homemade Star Crunch Truffle Balls are a delightful twist on a classic snack cake, combining crushed Rice Krispies with a rich caramel and marshmallow mixture, all coated in smooth dark chocolate. Easy to make and perfect for sharing, these treats offer a crunchy, chewy, and chocolatey indulgence that captures the nostalgic flavors of the original star crunch cake in a bite-sized truffle form.

Ingredients

Scale

For the Caramel Mixture

1 (11 ounce) bag of caramels (bits or about 35 unwrapped caramel squares)
4 tablespoons unsalted butter, room temperature
4 cups Rice Krispies cereal
2 cups mini marshmallows
2 tablespoons dark chocolate chips

For the Coating

12 ounces dark chocolate discs or chips
2 tablespoons vegetable shortening

Instructions

Prep the cereal: Place the Rice Krispies cereal in a zip-top bag, squeeze out all the air, and gently crush the cereal using a rolling pin, a can, or your hands until the pieces are smaller and closer in size to the cereal used in the original Star Crunch snack cake.
Prepare the cereal for mixing: Remove the crushed cereal from the bag and pour it into a metal or glass bowl. Set aside until ready to combine with the caramel mixture.
Make the caramel mixture: In a medium, heavy-bottomed saucepan, melt the butter and caramel pieces over medium heat. Stir and whisk continuously to fully combine and smooth the mixture.
Add chocolate chips: Stir in 2 tablespoons of dark chocolate chips to the melted caramel and butter, continuing to stir until the chocolate is fully melted and incorporated.
Incorporate marshmallows: Add the mini marshmallows to the saucepan and stir vigorously until they are completely melted and the mixture is evenly combined. This may require some arm effort as the mixture thickens.
Combine with cereal: Pour the warm caramel and marshmallow mixture over the crushed Rice Krispies in the bowl. Stir quickly to combine all the ingredients before the mixture becomes too stiff to work with.
Cool slightly: Allow the caramel cereal mixture to cool for a few minutes so it becomes easier to handle, but still pliable for shaping.
Form the truffles: Using a small ice cream scoop coated with non-stick spray, scoop and roll the mixture into uniform 1.5-inch balls. Work quickly while the mixture is still malleable.
Melt the coating: Set up a double boiler and melt the dark chocolate discs with vegetable shortening until smooth and glossy, perfect for dipping.
Dip the truffles: One at a time, dip each caramel cereal ball into the melted chocolate, rolling them to coat completely. Use a fork to lift them out, tapping off excess chocolate back into the bowl.
Set on baking sheet: Place the coated truffles on a parchment-lined or silicone baking sheet in a single layer.
Repeat coating: Continue dipping all truffles until each one is evenly coated with chocolate.
Chill to set: Place the tray of truffles in the refrigerator and chill for about 20 minutes, or until the chocolate coating is fully set.
Store properly: Once chilled, store the truffles in an airtight container. For best freshness and texture, consume within 1 to 2 days.

Notes

Coating the ice cream scoop with non-stick spray ensures the sticky mixture doesn’t cling and makes rolling easier.
Work quickly when mixing the caramel with the cereal to prevent the mixture from hardening.
Using a double boiler to melt chocolate and shortening prevents burning and ensures a smooth coating consistency.
The addition of vegetable shortening in the chocolate coating helps to create a shiny, firm finish.
Store the truffles in a cool place or refrigerate to maintain their shape and texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: star crunch truffle balls, caramel truffles, homemade snack cake, rice krispies truffles, chocolate coated treats, marshmallow caramel dessert