Homemade Star Crunch Cookies

For the rice

1. Cook 1 cup of long-grain white rice with 1/2 cup water in a rice cooker until tender.

   Then 10 min of waiting

2. Spread the cooked rice in a thin, even layer on a baking sheet lined with a silicone mat or parchment paper.

3. Place in a toaster oven or oven set to 175°F (80°C) on the dehydrate or lowest setting until completely dry, stirring every 15–20 minutes to ensure even drying, about 1–2 hours.

   Then 90 min of waiting

4. Heat 2 inches of neutral oil in a deep pot over medium-high heat until it reaches 400°F (200°C).

5. Fry the dehydrated rice in small batches using a fine mesh skimmer or wire strainer until puffed and crisp, about 5–10 seconds per batch.

6. Transfer the puffed rice immediately to a paper towel-lined baking sheet to drain and cool completely.

For the cookies

7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

8. Combine 1/4 cup of oats, raisins, whole milk, and 1/4 cup water in a small saucepan. Cook over medium-low heat, mashing with a potato masher, until the oats are soft and the raisins break down into a coarse paste, about 5–7 minutes.

9. Set the oat-raisin mixture aside in a small bowl placed over an ice bath to cool completely.

10. In a food processor, combine the remaining 1 cup of oats, flour, cocoa powder, turmeric, baking soda, and salt. Pulse until the oats are finely ground, about 30 seconds, then transfer the dry mixture to a separate bowl.

11. Add the brown sugar and softened butter to the food processor and process until smooth and creamy, about 1 minute.

12. Add the cooled raisin-oat mixture, molasses, vegetable oil, egg, and vanilla extract to the food processor. Process until completely blended and smooth, 1–2 minutes.

13. Add the processed dry oat and flour mixture to the food processor and pulse just until combined into a soft batter.

14. Scoop level 1-tablespoon portions of dough onto the prepared baking sheets, leaving at least 2 inches between each dough ball.

15. Bake at 350°F (175°C) for 6 minutes, until the cookies spread and begin to set around the edges.

    Then 6 min of waiting

16. Remove the sheet from the oven. While hot, quickly press a 6 cm circular ring cutter over each cookie, swirling it gently to compress and shape each cookie into a uniform round shape.

17. Return the cookies to the oven and bake for an additional 4 minutes until set but still soft.

    Then 4 min of waiting

18. Transfer the cookies to a wire rack to cool completely.

For the caramel coating

19. In a medium saucepan, combine the sugar, light corn syrup, and 1/4 cup water over medium-high heat. Cook without stirring until the mixture turns a deep amber caramel color, 8–10 minutes.

    Then 8 min of waiting

20. Reduce the heat to low and carefully add the butter, warm heavy cream, salt, and vanilla extract. Stir constantly until smooth and uniform.

21. Increase the heat slightly and cook until the caramel reaches 240°F (115°C) on a candy thermometer.

22. Remove from heat and pour the caramel into a heat-safe glass measuring cup or bowl. Let it cool slightly until thickened to a coating consistency, 5–10 minutes.

    Then 5 min of waiting

23. Spread the prepared puffed rice onto a flat parchment-lined tray to form an even bed.

24. Using a dipping fork or spatula, dip each cooled cookie into the warm caramel until fully coated on both sides, letting any excess drip off.

25. Immediately place the caramel-coated cookie onto the bed of puffed rice, pressing gently and sprinkling more puffed rice over the top to coat all surfaces completely.

26. Transfer the coated cookies to a wire rack set over a tray and chill in the refrigerator until the caramel is firm, about 15–20 minutes.

    Then 20 min of waiting

For the chocolate coating

27. Set a heatproof bowl over a saucepan of gently simmering water to create a double boiler. Add the beeswax and coconut oil, stirring until melted, about 2 minutes.

28. Add the broken chocolate pieces and a pinch of salt to the melted beeswax mixture. Stir until the chocolate is completely melted, smooth, and fluid.

29. Remove the cookies from the refrigerator. Use a pastry brush to paint a thin, even layer of melted chocolate over the top, sides, and bottom of each rice-coated cookie.

30. Place the chocolate-coated cookies back onto a parchment-lined tray and chill in the refrigerator until the chocolate coating is firm and set, about 10–15 minutes.

    Then 15 min of waiting

31. Baking times may vary slightly based on cookie size; use a 6 cm ring cutter immediately after the first bake to get crisp, uniform rounds.

32. The beeswax provides structure to the thin chocolate coating so it stays set at room temperature without melting on your fingers.