As satisfying as a candy bar, but way easier to make.
My introduction to Star Crunch came with a field trip to the planetarium when I was probably eight years old. Somewhere along the way, a dark blue box of Little Debbies started making the rounds. It was splattered with stars, and strangely bleak: a lone astronaut floating through space, tethered to a giant cookie that was maybe some sort of meteor? MyI discovered that Star Crunch taste like the best sort of transporter accident—like Caramellos crossed with Rice Krispies Treats.
Sure, pastry chefs typically favor a dry-skillet technique, but, unless you're blessed with a gas range and a trusted pan that conducts heat amazingly well, it's a hit-or-miss proposition for beginners. With the "wet" method, you just boil some sugar water until pale gold , then splash in a bit of chilled cream.
After you shock the caramel, it'll lump up like cooled lava, except more delicious and far easier to deal with, because it will dissolve in a few moments. To me, a bit of extra stirring is less trouble than carefully dribbling in hot cream and praying you don't wind up with a caramel volcano. I'm not saying it won't bubble; that can't be avoided, but chilled cream makes that process more controlled.
Full disclosure: Once you've added the Rice Krispies, it's dangerously easy to find yourself hoarding the bowl. The gloppy brown mixture of caramel, chocolate, and cereal won't win any beauty pageants, but it's unfathomably delicious—crispy, gooey, chocolaty, and warm. I'm all about spooning it over vanilla ice cream, or just stealing bites one finger-ful at a time.
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