We’ve all grown up with the irresistible charm of Little Debbie snacks from zebra cakes to oatmeal creme pies. Now we’re diving into our favorite copycat recipes that let you recreate these iconic treats right in your kitchen. It’s a fun way to capture that nostalgic flavor without leaving home.
These homemade versions keep things simple yet delicious offering endless customization options. We’re sharing tips to make them even better than the originals so you can enjoy fresh-baked goodness anytime.
Oatmeal Creme Pies Copycat Recipe
We have crafted our copycat recipe for the beloved Oatmeal Creme Pies to deliver that irresistible combination of soft, chewy cookies and creamy filling. Our version uses simple pantry staples to recreate the nostalgic treat with a fresh, homemade twist.
Ingredients
For the oatmeal cookies:
- 1 cup unsalted butter (softened to room temperature)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups quick-cooking oats
- 1 teaspoon ground cinnamon
For the creme filling:
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
We guide you through our straightforward steps to make Oatmeal Creme Pies that boast a perfectly chewy texture and sweet, creamy center, ensuring your homemade version outshines the original.
Prep Work
We start by preparing the cookie dough to capture the hearty, oat-filled essence of Oatmeal Creme Pies. In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar until light and fluffy—this takes about 2-3 minutes with an electric mixer. Add 2 large eggs and 1 teaspoon vanilla extract, beating well after each addition for a smooth, cohesive mixture. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and 3 cups quick-cooking oats. Gradually fold the dry ingredients into the wet mixture until just combined, creating a thick dough that smells warmly of cinnamon and oats.
Baking
We bake the cookies to achieve that signature golden-brown crisp on the outside with a soft, chewy inside that defines Oatmeal Creme Pies. Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly browned but the centers remain soft. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely—the aroma of fresh-baked oats will fill your kitchen, evoking pure nostalgia.
Assembling
We assemble the pies to highlight the decadent, velvety creme that makes Oatmeal Creme Pies so irresistible. In a medium bowl, beat together ½ cup softened unsalted butter, 2 cups powdered sugar, 1 cup marshmallow fluff, and 1 teaspoon vanilla extract until smooth and creamy. Once the cookies have cooled, spread about 1 tablespoon of filling onto the flat side of one cookie and sandwich it with another. Press gently to distribute the filling evenly, yielding around 12-15 assembled pies depending on size—each bite delivers a delightful contrast of textures and a burst of sweet, comforting flavor.
Swiss Rolls Copycat Recipe
We’re building on our Oatmeal Creme Pies by diving into another Little Debbie favorite with this Swiss Rolls copycat recipe. Our homemade version delivers the same irresistible combination of moist chocolate cake, creamy filling, and nostalgic flavor that makes these treats a classic.
Ingredients
For the chocolate cake roll:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the creamy filling:
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the chocolate coating (optional for authenticity):
- 1 cup semisweet chocolate chips
- 2 tablespoons vegetable oil
We recommend using fresh, high-quality ingredients to achieve the perfect texture and taste, ordering them here as they’ll be used in our step-by-step process.
Instructions
We start by preparing the cake batter and baking it to create that signature moist chocolate cake. First, preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, greasing it lightly for easy release. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3 minutes until light and fluffy, then mix in the vegetable oil and vanilla extract. Gradually fold in the dry ingredients using a spatula, ensuring a smooth batter without overmixing. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until the cake springs back when touched. While it bakes, prepare a clean kitchen towel dusted with powdered sugar to roll the cake.
Prep Work
Before assembling, we focus on cooling and handling the cake to prevent cracking and ensure a perfect roll. Immediately after baking, loosen the edges of the cake from the pan with a knife, then invert it onto the prepared towel. Carefully peel off the parchment paper and, starting from one short end, roll the warm cake up with the towel inside. Let it cool completely on a wire rack for about 1 hour—this step is crucial for the cake to hold its shape without breaking. Meanwhile, make the filling by beating the softened butter, marshmallow fluff, powdered sugar, and vanilla extract in a bowl until creamy and smooth, which takes about 2 minutes with an electric mixer.
Rolling and Filling
We bring it all together for that iconic Swiss Rolls swirl. Once the cake has cooled, gently unroll it on a flat surface, spreading the creamy filling evenly over the entire surface, leaving a 1-inch border on the edges. Carefully roll the cake back up without the towel, using firm but gentle pressure to create a tight spiral. For the chocolate coating, melt the chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth, then pour it over the rolled cake and let it set for 15 minutes in the fridge. Slice into 1-inch pieces to serve, revealing the luscious, creamy center that mimics the original treat’s decadent appeal.
Zebra Cakes Copycat Recipe
We’re thrilled to bring you our homemade Zebra Cakes copycat recipe, a delightful twist on the classic Little Debbie treat with its moist cake layers, creamy filling, and signature zebra-striped chocolate coating. This version lets us recreate that nostalgic snack right in our kitchens, delivering the perfect balance of sweetness and texture.
Ingredients
To craft our Zebra Cakes, we’ll start with the cake base, followed by the filling, and end with the coating. Here’s what we need:
-
For the cake:
- 2 cups all-purpose flour – sifted for even texture
- 1 cup granulated sugar – for a light, airy sweetness
- 1 teaspoon baking powder – to ensure the cake rises perfectly
- ½ teaspoon salt – to enhance flavors without overpowering
- 1 cup whole milk – at room temperature for smooth mixing
- ½ cup unsalted butter – melted to add rich, golden moisture
- 2 large eggs – whisked to bind the ingredients seamlessly
-
For the filling:
- 1 cup marshmallow fluff – for a gooey, creamy center
- ½ cup powdered sugar – sifted to avoid lumps and create silky smoothness
- ¼ cup unsalted butter – softened for easy whipping
-
For the coating:
- 1 cup semisweet chocolate chips – melted for the dark stripes
- ½ cup white chocolate chips – melted for the contrasting white stripes
- 1 tablespoon vegetable oil – to thin the chocolate for even drizzling
Instructions
We begin our Zebra Cakes adventure by outlining the full process in active steps, ensuring each phase builds on the last for a flawless result. First, we’ll prepare the batter and filling, then move to baking and decorating to achieve that irresistible, store-bought-like crunch and creaminess.
Prep Work
Let’s kick off with the essential prep to set the stage for our Zebra Cakes. In a large mixing bowl, we combine the dry ingredients—2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt—and whisk until fully blended for a uniform base. In another bowl, we beat the wet components—1 cup whole milk, melted ½ cup unsalted butter, and 2 large eggs—until smooth and frothy, evoking the scent of warm vanilla. For the filling, we whip 1 cup marshmallow fluff, ½ cup powdered sugar, and ¼ cup softened unsalted butter in a separate bowl until it forms a light, fluffy mixture that promises a melt-in-your-mouth surprise.
Baking
Now we transition to baking, where the magic happens to create golden, tender cakes with a soft crumb. We preheat our oven to 350°F and line a muffin tin with paper liners for easy release. Pour the batter into each cup, filling them about two-thirds full, then bake for 15-18 minutes until the tops spring back when touched and emit a warm, buttery aroma that fills the kitchen. Once baked, we let the cakes cool on a wire rack for 10 minutes, allowing the texture to set into a moist, irresistible form that captures the essence of the original treat.
Decorating
Finally, we add the eye-catching zebra stripes to make our cakes truly stand out, transforming them into a visually stunning dessert. We melt 1 cup semisweet chocolate chips and ½ cup white chocolate chips separately with 1 tablespoon vegetable oil in microwave-safe bowls, stirring every 30 seconds for even consistency. Slice each cooled cake in half horizontally, spread a generous layer of the creamy filling between the halves, then drizzle alternating lines of dark and white chocolate over the top to form bold, glossy stripes that harden into a satisfying snap. This step ensures our Zebra Cakes boast a vibrant, striped appearance and a decadent contrast of flavors that will delight every bite.
Tools and Equipment
To successfully recreate our copycat recipes for Little Debbie favorites like Oatmeal Creme Pies, Swiss Rolls, and Zebra Cakes, we rely on essential tools and equipment that ensure precision and ease in baking. These items help us achieve the perfect texture, consistency, and presentation, building directly on the ingredients and steps outlined in the previous sections.
Essential Tools for Oatmeal Creme Pies
For preparing the soft, chewy cookies and creamy filling in our Oatmeal Creme Pies recipe, we recommend the following:
- Mixing bowls: Two or three medium-sized bowls for combining dry ingredients, wet ingredients, and the filling mixture.
- Electric mixer or stand mixer: Essential for creaming butter and sugar to achieve a light, fluffy texture in the dough and filling.
- Measuring cups and spoons: Accurate sets for measuring flour, sugar, and other ingredients to maintain the recipe’s balance.
- Baking sheets: One or two rimmed sheets lined with parchment paper to bake the cookies evenly.
- Cooling rack: Allows cookies to cool properly, preventing sogginess before assembly.
- Spatula: A flexible one for scraping bowls and spreading filling.
Tools for Swiss Rolls
When crafting the moist chocolate cake and iconic swirl of our Swiss Rolls copycat, these tools are key for rolling and filling:
- Baking pan: A 10×15-inch jelly roll pan for baking the thin cake layer to the right dimensions.
- Rolling pin: Used to gently roll the baked cake while warm, ensuring a tight, even swirl without cracks.
- Parchment paper: Multiple sheets for lining the pan and aiding in the rolling process.
- Offset spatula: Ideal for spreading the creamy filling evenly across the cake.
- Electric mixer: For whipping the filling to a smooth consistency, as mentioned in the recipe preparation.
Equipment for Zebra Cakes
To create the layered cake, creamy filling, and signature striped coating in our Zebra Cakes recipe, we focus on tools that support decorating and assembly:
- Cake pans: Two 8-inch round pans for baking the moist cake layers.
- Piping bags and tips: For applying the filling and creating the zebra-striped chocolate coating with precision.
- Double boiler or microwave-safe bowl: Necessary for melting chocolate smoothly for the coating.
- Wire whisk: A sturdy one for mixing batter and ensuring no lumps in the cake or filling.
- Cooling racks: Multiple racks to cool layers quickly, preparing them for stacking and decorating.
By using these tools, we ensure that our homemade versions of these nostalgic treats turn out as delicious and authentic as the originals. Always opt for high-quality equipment to enhance your baking experience and results.
Make-Ahead and Storage Tips
As we dive deeper into recreating our favorite Little Debbie copycat recipes like Oatmeal Creme Pies, Swiss Rolls, and Zebra Cakes, planning ahead and proper storage ensure these homemade treats stay fresh and delicious. We’ll share make-ahead strategies and storage guidelines to help you enjoy them anytime without compromising flavor or texture.
Make-Ahead Strategies
Preparing components in advance lets us simplify baking day while maintaining that nostalgic taste. For Oatmeal Creme Pies, we recommend baking the cookies up to 2 days ahead and storing them unfilled in an airtight container at room temperature. Assemble with the creamy filling just before serving to preserve the soft, chewy texture.
For Swiss Rolls, prepare the chocolate cake layer a day in advance by baking and rolling it with parchment paper, then refrigerate it unwrapped overnight. This makes the rolling process smoother and helps achieve that perfect swirl. As for Zebra Cakes, we suggest making the cake layers and filling up to 48 hours ahead—store the baked cakes in the fridge and apply the zebra-striped chocolate coating right before enjoying for a crisp, eye-catching finish.
Storage Guidelines
Storing these treats properly extends their shelf life and keeps them as irresistible as when they first came out of the oven. Below, we outline key tips based on the recipe type, focusing on temperature, duration, and best practices to avoid sogginess or staleness.
- Oatmeal Creme Pies: Keep assembled pies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag; they maintain quality for up to 3 months. Thaw at room temperature for 1-2 hours to restore that fresh-baked chewiness.
- Swiss Rolls: Due to the creamy filling, refrigerate these in an airtight container for 3-5 days to prevent spoilage. If freezing, wrap tightly in plastic wrap and aluminum foil; they’ll last up to 2 months. We advise thawing in the fridge overnight and letting them sit at room temperature for 15 minutes before serving to recapture the moist, swirled perfection.
- Zebra Cakes: Store in the refrigerator in an airtight container for up to 4 days to keep the layers moist and the chocolate coating intact. For freezing, place individual cakes in freezer-safe bags; they hold up well for 2-3 months. Thaw in the fridge for several hours, then bring to room temperature to enjoy the tender cake and creamy center as if freshly made.
To quantify storage durations and make comparisons easy, here’s a quick reference table:
| Recipe | Room Temperature Storage (Days) | Refrigerated Storage (Days) | Freezer Storage (Months) | Thawing Tips |
|---|---|---|---|---|
| Oatmeal Creme Pies | Up to 5 | Not recommended | Up to 3 | Thaw at room temperature for 1-2 hours |
| Swiss Rolls | Not recommended due to filling | 3-5 | Up to 2 | Thaw in fridge overnight, then 15 minutes at room temperature |
| Zebra Cakes | Up to 2 (without coating) | Up to 4 | 2-3 | Thaw in fridge for several hours, then room temperature |
By following these tips, we can savor the homemade charm of our Little Debbie copycat recipes whenever the craving hits, ensuring every bite delivers that authentic, comforting flavor.
Conclusion
We’ve loved guiding you through these Little Debbie copycat recipes, turning nostalgic favorites into easy homemade delights.
It’s rewarding to recreate these treats with simple ingredients and our tips, letting you savor fresh flavors anytime.
Now it’s your turn—dive in, experiment, and make these classics your own for endless enjoyment.
Frequently Asked Questions
What is this article about?
This article dives into recreating popular Little Debbie snacks like Oatmeal Creme Pies, Swiss Rolls, and Zebra Cakes at home. It shares simple copycat recipes using everyday ingredients, along with tips for baking, tools needed, and storage advice to enjoy fresh, nostalgic treats anytime.
How can I make copycat Oatmeal Creme Pies?
Mix soft, chewy oatmeal cookies with a creamy filling using basic pantry staples. Combine oats, flour, butter, sugar, and spices for the dough; bake at 350°F for 10-12 minutes. Whip up the filling with marshmallow creme, butter, and vanilla, then sandwich between cooled cookies for a homemade version in under an hour.
What’s the recipe for Swiss Rolls?
Prepare a moist chocolate cake batter with flour, cocoa, eggs, sugar, and oil; bake in a jelly roll pan at 375°F for 10-12 minutes. Spread creamy filling made from powdered sugar, butter, and vanilla, then roll it up. Add optional chocolate coating for authenticity—ready in about 45 minutes with proper rolling techniques.
How do I recreate Zebra Cakes at home?
Bake moist cake layers using flour, sugar, eggs, and milk; fill with creamy vanilla frosting. Dip in melted chocolate for the zebra stripes using a piping bag. Follow the steps for even baking and cooling—total time around 1 hour—to get that iconic look and taste fresh from your kitchen.
What tools do I need for these recipes?
For Oatmeal Creme Pies, use mixing bowls, an electric mixer, baking sheets, and a spatula. Swiss Rolls require a jelly roll pan, parchment paper, and an offset spatula. Zebra Cakes need cake pans, piping bags, and a double boiler. These basics ensure easy prep and perfect results without fancy equipment.
How should I store homemade Little Debbie snacks?
Bake components ahead and store at room temperature in airtight containers for up to 3 days. Refrigerate filled treats like Swiss Rolls for up to a week or freeze for up to 3 months—thaw before enjoying. This keeps them fresh and maintains that comforting flavor for anytime snacking.
Are these recipes suitable for beginners?
Yes, these copycat recipes are simple and use common ingredients with straightforward steps. They include tips for perfect texture and flavor, making them beginner-friendly. With basic baking tools and following the instructions, you’ll create delicious homemade versions of Little Debbie favorites on your first try.