It is the week of the Super Bowl. I’m pretty sure there are probably more calories consumed on Super Bowl Sunday than any other day.
This weekend I came across a delightful little recipe for Homemade Star Crunch from Averie Cooks. I was pretty excited. I have very fond memories of star crunches. Growing up my brother and I (ok, I think my dad helped too) could eat an entire box within a day of my mom bringing them home from the store. I don’t know if I should be proud or ashamed of that.🙂
Star Crunch Footballs
11-ounces unwrapped caramels
1/4 cup unsalted butter (half of one stick)
2 cups mini-marshmallows (half of one standard 10-ounce bag)
4 cups Rice Krispies cereal
one 12-ounce bag (2 cups) milk chocolate chips, melted for dipping
2 to 3 tablespoons vegetable shortening, optional but highly recommended
1/4 cup white chocolate chips
1 teaspoon oil
Line a baking sheet with a Silpat liner or parchment paper, set aside. In a large microwave-safe bowl, add the caramel and microwave on high power to soften and melt, about 2 minutes, stopping every 30 seconds to check and stir. The caramels will be thick even when melted.
Add the butter to the caramels, and heat on high power to melt the butter, about 1 minute. Stir the butter and caramel together to combine; the butter will pool and may be difficult to incorporate and it’s okay if there’s some pooling.
Add the marshmallows and heat to melt them, about 2 minutes, stopping every 30 seconds to check and stir to combine. Marshmallows will swell and puff and after about 2 minutes of intermittent heating, they should be sufficiently soft enough to stir into the butter-caramel mixture. Quickly and briefly fold to combine. While the mixture is still nice and hot, add the cereal and stir to combine, mixture will cool down and firm up quickly.
Spray your hands with cooking spray or grease them with butter and form footballs, about 3-inches from tip to tip. The batter will be warm but cool enough to handle easily; if yours is too warm, wait until it cools sufficiently to handle it to shape the footballs. Place on prepared baking sheet sheet, cover with plastic wrap, and allow them to firm up for at least 2 hours before dipping them in chocolate.
In a large microwave-safe bowl, add the chocolate and shortening (helps chocolate stay much smoother and for a longer period and highly recommend), and heat on medium power to melt, about 1 minute. Heat in 30-second bursts, stopping to check and stir after each, until chocolate can be stirred smooth. Dip the footballs into chocolate one by one, and let chocolate drain off over the bowl, before retuning coated discs to a parchment-lined tray.
Allow treats to set up and cool in the refrigerator for at least 30 minutes (the shortening will be resistant to setting up at room temperature). After chocolate has set, Melt 1/4 cup white chocolate plus one teaspoon oil on medium heat in the microwave, using a pipping bag add stitching using melted white chocolate. Now you are ready for kick off.