Ben Collver wrote to Dave Drum <=-
Re: Copycat Little Debbie Oat
By: Dave Drum to Ben Collver on Sun Aug 17 2025 07:27:52
Title: Little Debbie Oatmeal Creme Pies
Have you got one in stock for Little Debbie's Star Crunch? I used to buy them at my local stupormarkups but they seem to be in short supply these days. And Hy-Vee has dropped them (all sizes and quantities) entirely.
Snatched up by the invisible hand, no doubt. Here you go!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Bake Star Crunch Cookies
Categories: Cookies, Copycat
Yield: 22 Cookies
Thanks mucgly. Have another, on me.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Little Debbie Zebra Cake Truffles
Categories: Cakes, Cheese, Chocolate
Yield: 16 pieces
6 Little Debbie Zebra Cakes
4 oz Cream cheese; softened room
- temp
1 ts Vanilla extract
pn Sea salt
10 oz White chocolate melting
- wafers
2 tb Vegetable oil; divided use
1/2 c Milk chocolate chips
Line a large baking sheet with parchment paper.
In a large mixing bowl, break the Zebra Cakes into
pieces. Add the cream cheese, vanilla, and sea salt. Mix
with an electric mixer until smooth and dough-like.
Scoop the mixture with a cookie scoop and use your hands
to roll each scoop into a smooth, round ball, about 1 to
1 1/2" in diameter. Place each ball on the prepared
baking sheet and refrigerate for 1 hour.
Near the end of the chill time, place the white
chocolate melting wafers into a medium-sized,
microwave-safe bowl and microwave on 50% power for 1
minute. Add 1 tablespoon of vegetable oil and stir.
Return to the microwave and heat in 30-second intervals
on 50% power, stirring in between, until the chocolate
is silky smooth.
Using two forks or dipping tools, dip each truffle ball
into the melted chocolate, covering it completely. Allow
any excess chocolate to fall off before placing it back
on the baking sheet. Refrigerate the chocolate-coated
truffles for another hour.
Near the end of the chill time, melt the milk chocolate
chips in the microwave following the same method used
for the white chocolate.
Add the melted chocolate to a piping bag with a small
round attachment. You can also use a plastic zip-top bag
with a corner cut off to create a small hole. Working
one at a time, pipe stripes of milk chocolate onto the
truffles by moving the bag back and forth over each
truffle. Refrigerate for at least 30 minutes before
serving.
TIPS: Pack the cookie scoop tight with the Zebra Cake
mixture.
Use an electric hand mixer or stand mixer to blend the
mixture together. This will produce the best results
versus mixing by hand alone.
I use and recommend Ghirardelli white chocolate melting
wafers for this recipe.
Store the truffles in the refrigerator to avoid cracking
or melting.
MAKES: 16 servings
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
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