Ranking The Best Little Debbie Snacks
Pecan Spinwheels
Maybe not everyone's go-to snack, but these were definitely a staple in my household growing up. Pecan isn't my favorite, and I will refuse a pecan pie, but the pecan bits and flavor aren't too overwhelming and subtle enough to enjoy with a nice coffee.
Nutty Buddy Bars
How can you go wrong with a peanut butter and chocolate combo?! This delight has the right amount of wafer crunch and peanut butter to chocolate ratio. Having a cold glass of milk was always the way to go, and it never disappointed. There's something so nostalgic about Nutty Buddies (but maybe I'm just old too…).
Devil Cremes
Now, I may not be a chocolate enthusiast, BUT these definitely hit the spot. The 'devil' in the title is right! I would eat a whole box of these at once if I could.
Cherry Fruit Pie
THESE! These right here. I LIVED off these growing up, and I could probably dedicate Little Debbie for my adult sweet tooth because of these cherry pies. I would often have these for breakfast and then be on a sugar high for most of my morning. Putting them in the microwave for a few seconds was pure perfection.
Mini Blueberry Muffins
Including these muffins should always be essential in a Little Debbie list. They never fail to be perfectly moist (apologies if you hate that word like the rest of us).
Crunch Donuts
To this day, I will snack on these for breakfast every so often. Unpopular opinion, but Crunch Donuts are the BEST donuts from Little Debbie, and you can't make me change my mind. There is something about the crunch that makes these top tier above the other donuts. Don't come for me!
Zebra Cakes
These are probably the most nostalgic of all the Little Debbie snacks. From snacks, gum, and fashion, there was just something so cool about zebra print in the '90s. These were absolutely a staple in my childhood, and I could never go wrong with grabbing one of these.
Star Crunch
I could eat the entire box of these. The crispy rice just really puts the whole snack together for me. The ratio of chocolate, caramel, and crisp rice is to perfection. I could easily eat like 5 of these at once. Also, just look at the packaging! Excellent marketing and an excellent snack.
Oatmeal Creme Pies
These hold a special place in my heart. Oatmeal Creme Pies could never hurt me and always filled me with joy. These pies go with any occasion, any mood, and any activity. Yet another staple that was in my childhood. Solid 10/10 snack.
Strawberry Shortcake Rolls
*Drumroll*! Ta-Da!! These are my #1 pick of the best Little Debbie snacks. I LOVE a good pastry that has some type of fruit filling (preferably strawberry because it's just top tier!) and creme! I always have to resist impulse buying these at the store, or else I'll buy way too many boxes that my cholesterol won't allow me to have. Call me basic for putting these as #1 instead of Oatmeal Creme Pies, but they are just so great!
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Buzz Feed
15-06-2025
- Buzz Feed
Ranking The Best Little Debbie Snacks
Whether you grew up with these wonderful snacks or are just looking for something yummy to try, here is a ranked list of the best Little Debbie snacks. I don't think there is a Little Debbie that exists or did exist that I didn't like. (Not including seasonal or discontinued snacks). Pecan Spinwheels Maybe not everyone's go-to snack, but these were definitely a staple in my household growing up. Pecan isn't my favorite, and I will refuse a pecan pie, but the pecan bits and flavor aren't too overwhelming and subtle enough to enjoy with a nice coffee. Nutty Buddy Bars How can you go wrong with a peanut butter and chocolate combo?! This delight has the right amount of wafer crunch and peanut butter to chocolate ratio. Having a cold glass of milk was always the way to go, and it never disappointed. There's something so nostalgic about Nutty Buddies (but maybe I'm just old too…). Devil Cremes Now, I may not be a chocolate enthusiast, BUT these definitely hit the spot. The 'devil' in the title is right! I would eat a whole box of these at once if I could. Cherry Fruit Pie THESE! These right here. I LIVED off these growing up, and I could probably dedicate Little Debbie for my adult sweet tooth because of these cherry pies. I would often have these for breakfast and then be on a sugar high for most of my morning. Putting them in the microwave for a few seconds was pure perfection. Mini Blueberry Muffins Including these muffins should always be essential in a Little Debbie list. They never fail to be perfectly moist (apologies if you hate that word like the rest of us). Crunch Donuts To this day, I will snack on these for breakfast every so often. Unpopular opinion, but Crunch Donuts are the BEST donuts from Little Debbie, and you can't make me change my mind. There is something about the crunch that makes these top tier above the other donuts. Don't come for me! Zebra Cakes These are probably the most nostalgic of all the Little Debbie snacks. From snacks, gum, and fashion, there was just something so cool about zebra print in the '90s. These were absolutely a staple in my childhood, and I could never go wrong with grabbing one of these. Star Crunch I could eat the entire box of these. The crispy rice just really puts the whole snack together for me. The ratio of chocolate, caramel, and crisp rice is to perfection. I could easily eat like 5 of these at once. Also, just look at the packaging! Excellent marketing and an excellent snack. Oatmeal Creme Pies These hold a special place in my heart. Oatmeal Creme Pies could never hurt me and always filled me with joy. These pies go with any occasion, any mood, and any activity. Yet another staple that was in my childhood. Solid 10/10 snack. Strawberry Shortcake Rolls *Drumroll*! Ta-Da!! These are my #1 pick of the best Little Debbie snacks. I LOVE a good pastry that has some type of fruit filling (preferably strawberry because it's just top tier!) and creme! I always have to resist impulse buying these at the store, or else I'll buy way too many boxes that my cholesterol won't allow me to have. Call me basic for putting these as #1 instead of Oatmeal Creme Pies, but they are just so great!
Yahoo
25-04-2025
- Yahoo
I'm a pro baker who can't resist this Little Debbie treat: Here's my homemade version
When you bake for a living, as I did for several years, people assume you only enjoy eating desserts made from scratch. Now, I won't speak for other bakers, but as for me? Several store-bought treats have a special place in my heart, especially the ones I grew up eating as a kid. Nostalgia is a powerful ingredient, y'all! That said, and speaking of ingredients, I'm less inclined to consume the never-ending list of hard-to-pronounce components that make up many of these snacks nowadays. That's why I set out to make my own versions at home, the first being one of my all-time favorites: Little Debbie Oatmeal Creme Pies. As a native New Englander, marshmallow fluff was a staple of my adolescent diet (probably explains my enormous sweet tooth), and I've always preferred a soft oatmeal cookie to its popular chocolate chip cousin. Put the two together, and you basically have an OCP. However, the older I get, the less interested I am in foods colored with Red 40 Lake, for instance. (Is that really necessary here, Deb?) I'm not cutting them out entirely — there's a time and place for everything in moderation, in my opinion — but if I'm able to make a version free of filler ingredients that's just as satisfying, if not more, I'm going that route. To that end, I've come up with a take on this cookie sandwich that I'm quite pleased with. The base recipe is a riff on my go-to oatmeal cookie from Joy Wilson of Joy the Baker. I used instant oats instead of old-fashioned to more closely resemble the Little Debbie's soft texture, and added molasses to emulate the original's toffee notes. As for the cream (sorry, creme) filling? A classic Swiss meringue made with just sugar, salt, vanilla and egg whites (I promise it's worth the cost of a carton these days). The end result is, in my opinion, a more refined version of the classic — a Little Debra, if you will. The cookie isn't quite as thin or cakey, but I actually prefer the heartier texture, which nicely contrasts with the sweet filling. And on that note, you can add as much or as little meringue as you'd like. Want to make 'em yourself? Here's how: (Note: This recipe yields about a dozen cookies, or six cookie sandwiches. You'll likely have leftover meringue filling, which would be killer on a fluffernutter sandwich...) While this recipe isn't particularly difficult, making meringue is particularly ... particular; as in, you'll need some special equipment, including a stand mixer and thermometer, preferably of the instant-read variety. (If you're thinking, "Nope!" feel free to use store-bought Fluff or vanilla frosting and skip to the cookie recipe — it'll still be delicious!) If you'd like to try your hand at homemade filling, you'll want to fill a small saucepan with about two inches of water and bring to a simmer on the stove. While you're waiting for the water to simmer, you'll want to thoroughly wipe off a heat-proof bowl (I use the metal one that came with my stand mixer), a whisk and your stand mixer's whisk attachment with a little bit of white vinegar. Yes, it sounds strange, but this ensures there's no trace of fat left on your equipment. Even small amounts of fat can prevent your egg whites from whipping up while you're making meringue, so I wipe down everything that comes in contact with them. Once that's done, separate five large eggs and place the whites into the heat-proof bowl — make sure no yolks sneak in! Add 1.5 cups (300 grams) of granulated sugar and a pinch of kosher salt, then whisk everything together. Once your water is simmering, place the bowl over the pot and, whisking constantly, heat the egg white and sugar mixture until it reaches 160°F (that's where the thermometer comes in). Pour the heated egg whites and sugar into your stand mixer's bowl (if they're not already in there), add a teaspoon of vanilla extract and start beating the mixture on medium-high speed using the whisk attachment. Keep beating until you achieve stiff peaks (to test, stop the mixer, remove the whisk attachment and see if the meringue on the whisk holds a peak without flopping over). You can raise the speed if needed, but be careful not to overwhip, or the meringue could become dry. Once your meringue is at the right consistency, cover the bowl and place it in the fridge for a few hours. I like to do this to firm up the meringue a bit before I spread it onto the cookies; otherwise, it's very runny! Alright, now for the straightforward part — no electric mixer required for the cookies. In a small saucepan, melt 4 tablespoons of unsalted butter. Take the pan off the heat and allow the butter to cool down. Next, add the cooled, melted butter to a large mixing bowl with 4 tablespoons of softened butter, 1/2 cup (100 grams) of granulated sugar, 1/4 cup (53 grams) of light brown sugar and 1 tablespoon of molasses. Mix with a sturdy spatula until all ingredients are incorporated. Add 2 teaspoons of vanilla extract and 1 large, room-temperature egg, then mix until fully incorporated. Add 1/2 teaspoon of baking soda and 1/2 teaspoon of kosher salt, then mix. Next, add 1.5 cups (135 grams) of instant oats and 1 cup (120 grams) of all-purpose flour, then fold with the spatula until everything is evenly mixed. Once the dough comes together, you can portion it out. It will need to be chilled before baking so that the cookies keep their shape, but portioning it out before it hardens in the fridge makes things so much easier. Use a cookie scoop to portion out the dough into evenly sized balls (about 1.5 tablespoons each). I place my cookie dough balls on plates, since I never have enough room in my fridge for a whole tray. Cover them with plastic wrap, then place the fridge for a few hours (or overnight) to chill. Preheat your oven to 350°F and line a half-sheet (i.e., 18" × 13") tray with a nonstick baking mat. Place 6 balls of dough on the tray, spaced about 2 inches apart from one another. Bake the cookies for about 7 minutes, then rotate the tray. Bake for another 7 minutes, or until the cookies lose their raw appearance and have nice browning around the edges. All ovens are different, so using your senses is always the best method! Place the tray on a cooling rack for five minutes. When the tray is safe to handle and the cookies have set up a bit, use a thin spatula to move them to the cooling rack. The cooled-down tray can now be used to bake the second batch. Once all of the cookies have cooled, pair each one up with another that's about the same size and shape. Flip one cookie from each pair over so that they're upside down on the cooling rack, then spread a dollop of meringue filling over them. (Try starting with less than you think you'll need so it doesn't spill out of the sides when you press the cookies together.) Place the remaining cookies over their creme-filled counterparts and dig in! (Not serving all of the cookies right away? My recommendation is to store the unfilled cookies in airtight containers — they'll last a few days at room temperature — and keep the meringue filling in an airtight container in the fridge. Then, fill your cookies just before eating them so they don't get soggy.)
Yahoo
08-11-2024
- Yahoo
I tried every doughnut I could find at Tim Hortons and ranked them from worst to best
I tried every doughnut I could find at Tim Hortons and ranked them from worst to best. I didn't love the vanilla-frosted doughnuts I tried and thought they were too sweet. My favorites included the Canadian maple and Boston cream doughnuts. I'm not as familiar with Tim Hortons as I am with other doughnut shops. But after trying the chain's Boston cream doughnut, I became a fan. Named for cofounder Tim Horton, a longtime NHL defenseman and Hockey Hall of Famer, the first Tim Hortons opened in Hamilton, Ontario, in 1964. The chain now has over 5,500 locations in 13 countries, though more than 4,000 are in Canada. Many of the Tim Hortons locations near my New York City home are partnered with a local gas-and-convenience-store chain called Bolla Market. So, I headed to my local Brooklyn location to try all the doughnuts in stock. In total, I tried 14 different flavors. Here's how I'd rank them from worst to best. The honey cruller was my least favorite. The honey cruller had a different shape than the other Tim Hortons doughnuts I tried — a ring of puffy ridges coated in a sugary glaze. I hoped this might make for an interesting texture, but the doughnut was disappointingly squishy and airy inside. The ratio of glaze to doughnut also felt too high to me, making it very sweet. I was disappointed by the apple fritter. This doughnut's description on the Tim Hortons website advertises "delicious apples and cinnamon in every bite." However, I didn't taste the apple at all and thought the cinnamon had no spice to it. To me, this tasted more like what I'd expect from something wrapped in plastic, like a Little Debbie snack cake. The Oreo doughnut was too sweet for me. Tim Hortons' Oreo variety is a cream-filled doughnut topped with vanilla frosting and Oreo crumbles. I love Oreos and typically enjoy Oreo-themed desserts. However, I thought the vanilla frosting and the sugary cream in this one made it too sweet. The Oreo topping was also crumbled so finely that it didn't add any crunch. I didn't love the filling in the strawberry-vanilla doughnut. This was the only jelly-filled doughnut I found at Tim Hortons, and for that reason, it made for a nice change of pace. But again, the thick coating of vanilla frosting made the doughnut extremely sweet. Though the jelly had a distinct strawberry flavor, the consistency was a little odd — it was more of a gel than a jelly. My 7-year-old loves jelly doughnuts but called this one "too goopy." The vanilla-dipped doughnut was the best of the varieties with vanilla icing. You may notice a theme here — vanilla-frosted doughnuts make up most of the bottom of my list, as I found the thick, sugary coating to be a detriment. However, the vanilla-dipped doughnut was our favorite of those with this frosting. Tim Hortons' doughnuts aren't as sweet as one might expect, so the balance of flavors was better on this one. My 4-year-old, a passionate fan of rainbow sprinkles, called this one her favorite. I've had better chocolate-glazed doughnuts. I don't love chocolate as much as many people do, but I typically enjoy chocolate-glazed doughnuts. Tim Hortons' version wasn't disappointing, but it wasn't very exciting either. This doughnut had a very mellow chocolate flavor and a thin coat of glaze. The aftertaste was a bit like a chocolate-flavored lollipop, which turned my wife off. However, I liked the way it paired with coffee. Tim Hortons' vanilla-cream doughnut tasted a bit artificial. Confusingly, Tim Hortons' vanilla-cream doughnut is covered in chocolate frosting with a swirl of vanilla-cream filling on top. I enjoy Tim Horton's fudgy-chocolate frosting, but wasn't a big fan of the vanilla-cream filling. I found it reminiscent of Twinkie filling, only with a strong, somewhat artificial-tasting vanilla flavoring. The old-fashioned plain doughnut tasted like it had a hint of nutmeg. Even if it's not the most exciting option in the display case, a plain cake doughnut can be great when served with a hot cup of coffee. However, this doughnut didn't taste as fresh as some of the others I tried. It also lacked the crunchy outer crust you might find on other cake doughnuts. However, it had a pleasant hint of nutmeg, giving it a more nuanced flavor than its equivalents from other doughnut chains. The maple-dipped doughnut was a pleasant surprise. Since I didn't especially like Tim Hortons' vanilla frosting, I was worried I'd feel similarly about the maple version. I'm normally ambivalent about maple flavoring, and the unnatural-looking orange color of the frosting didn't inspire a lot of confidence. However, I actually enjoyed it. The maple frosting had a warm, caramel-like richness, and although it was definitely sweet, it was also very tasty. I was a little confused by the honey-dipped doughnut, but it was tasty. The honey dip is Tim Hortons' standard yeast doughnut in its most straightforward form: just glaze with no frosting. Despite its name, however, nothing in the doughnut's flavor, texture, or online description suggested it involved actual honey. The yeast doughnuts at Tim Hortons seemed a bit denser than those at Dunkin' (and far denser than those at Krispy Kreme), but this one was nice and soft. My 4-year-old preferred it over any of the doughnuts that didn't have sprinkles. The glazed old-fashioned doughnut was a little more moist than its plain counterpart. I wasn't sure if I'd like the glazed version of Tim Hortons' old-fashioned doughnut better than the plain one. Often, I find that adding an extra layer of sweetness doesn't improve something that's already sweet. But in this case, the old-fashioned doughnut wasn't overwhelmingly sweet on its own, and the glaze seemed to keep the doughnut a little more moist. I loved the icing on the chocolate-dipped doughnut. Of the three frosted ring doughnuts I tried, the chocolate-dipped version was the only one where the frosting proved an upgrade. That's because Tim Hortons' chocolate frosting is delicious. It's got a thick, fudgy texture and is rich with chocolate flavor. I didn't expect to like the Canadian maple doughnut as much as I did. Tim Hortons' Canadian maple doughnut is identical to its Boston cream, except with maple frosting instead of chocolate. However, I liked this one more than I expected to. The sweetness of the maple frosting was nicely balanced by the custard filling, which was surprisingly light and had a hint of tanginess. I wouldn't have guessed this one would land so close to the top of my list. The Boston cream was my favorite. I've had Tim Horton's Boston cream doughnut before, but I wasn't sure how it would compare to the chain's other offerings. I found that the density of Tim Hortons' doughnuts makes them well-suited for filling since they're strong enough to withstand the weight without falling apart. And the combination of the chocolate frosting and custard is a time-honored one for a reason. Amazingly, this was the favorite for me, my wife, and our 7-year-old.
