Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add your crispy rice cereal and set aside.
In a microwave safe bowl or stove top, combine your chocolate chips, peanut butter, maple syrup and coconut oil. Melt until fully combined- If you use a microwave, melt on medium power in 30-second spurts to avoid over-heating.
Pour liquid mixture over the crispy rice cereal and mix until fully incorporated. Using a large spoon or cookie scoop, drop crunch cookie batter on the lined baking sheet, about 2-3 inches apart. Press each cookie and refrigerate until firm.
Homemade Star Crunch Cookies can be kept at room temperature, covered. This lasts for up to a week for optimum freshness. They can be kept in a fridge and are freezer friendly too.