These Recipes for ’90s Snack Classics Will Unlock Core Memories

We’re not biased; we just know the ’90s had the best snacks. While some things like Blue Pepsi, 3D Doritos, and Fruit Gushers are for the professionals, there are a lot of ’90s snacks you can re-create at home. And the best part? How much you eat is between you and how much antacid you want to take later.

Viennetta Ice Cream Cake

(image via southern plate)

Did anyone else think that Viennetta ice cream cakes were fancy – or was it just us? Turns out, they were just vanilla ice cream cakes with chocolate swirls. This recipe from Southern Plate is just that, with the decadent addition of butterscotch.

Ingredients:

• 1½-1¾ quarts vanilla ice cream
• 1 bottle chocolate magic shell
• 1 bottle butterscotch magic shell

Instructions:

1. Soften ice cream slightly by allowing it to sit for 5-10 minutes.
2. Line a loaf pan with waxed paper pieces long enough to hang over the sides.
3. Spread ⅓ of the ice cream in the bottom of the loaf pan. Make grooves with the pick. Squirt chocolate magic shell over top, just enough to cover. Let sit for 1 minute to harden.
4. Repeat the process using the butterscotch magic shell, then repeat once more, ending with a drizzle of chocolate magic shell on top.
5. Immediately cover with aluminum foil and place in the freezer until solid.
6. To serve, remove the loaf pan and let sit for 5 minutes. Grab both sides of waxed paper and pull loaf out of the pan. Discard the waxed paper and place loaf on a platter. Carefully cut and serve

French Onion Dip

(image via the pioneer woman)

French onion dip with Ruffles potato chips was the party combo of the ’90s. Luckily, some things never change. Check out this recipe from The Pioneer Woman.

Ingredients:

• 1 cup sour cream
• 1 Tbsp dried chopped onion
• 1 tsp onion powder
• 1 pinch garlic powder
• ¼ tsp kosher salt
• 1 Tbsp finely chopped fresh parsley or 1 tsp dried parsley

Instructions:

1. Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix until completely uniform. Taste with a chip and adjust seasonings if necessary.
2. Refrigerate 1 hour to allow the flavors to meld and the dried onion to soften. Store in refrigerator for 5-7 days.

Kudos Bars

(image via the seaside baker)

What do you get when you combine a chocolate chip granola bar with your favorite Mars candy bars? A little taste of heaven. If you’ve been missing the sugar rush of a Kudos bar, check out this recipe from The Seaside Baker.

Ingredients:

• 2½ cups Rice Krispies cereal
• 1 cup quick-cooking oats
• ½ cup light brown sugar, packed
• ½ cup honey
• ½ cup creamy peanut butter
• 1 tsp pure vanilla extract
• ½ cup mini M&M’s, plus more for garnish
• ½ cup mini semisweet chocolate chips, plus more for drizzle

Instructions:

1. Line a 9-by-9-inch baking dish with parchment paper or foil.
2. In a large microwave-safe bowl, heat peanut butter and honey for 1 minute.
3. Whisk in brown sugar to hot peanut butter/honey mixture.
4. Stir in vanilla.
5. Add cereal, oats, M&M’s, and chocolate chips; stir until combined.
6. Pour into prepared pan. Lightly spray hands or back of a measuring cup with nonstick cooking spray. With greased hands or cup, press mixture down into pan.
7. Refrigerate for 2 hours.
8. Slice into bars.
9. Drizzle with melted chocolate and sprinkle with extra M&M’s, if desired.

Bagel Bites

(image via the practical kitchen)

All together now: Pizza in the morning, pizza in the evening, pizza at supper time! The ’90s were all about combining foods that are considered top-tier, like bagels and pizza. If you could go for a piping hot plate of pepperoni goodness, check out this recipe from The Practical Kitchen.

Ingredients:

• 6 mini bagels (see notes for using store-bought mini bagels)
• ¾ cup pizza sauce
• 1 cup low-moisture, whole milk mozzarella cheese
• Toppings of your choice (pepperoni, olives, mushrooms, hamburger, etc.)

Instructions:

1. Preheat broiler.
2. Arrange 12 mini bagel halves on a parchment or silicone mat-lined sheet pan. If any bagels are tilted, use a serrated knife to carefully shave off the curved underside to help them lie flat.
3. Top each mini bagel with a heaping teaspoon of pizza sauce. Spread it almost to the edges. Then, top with a pinch of shredded mozzarella cheese.
4. Add desired toppings, making sure to keep them away from the edges of the bagel. For pepperoni bagel bites, cut the pepperoni into 6 or 8 wedges. For “supreme” bagel bites, top with sliced olives, minced pepper, and onion.
5. Broil bagels 5-6 minutes until cheese is browned and bubbly on top. Optional: Top bagel bites with thinly sliced basil.

Toaster Strudels

(image via cooking classy)

Toaster Strudels were a freezer-section favorite for good reason: They were easy to make, and you got the satisfaction of drizzling them with icing before devouring them. If you’ve suddenly got a hankering for this breakfast classic, check out this recipe from Cooking Classy.

Ingredients:

• 2 sheets puff pastry, thawed
• ⅔ cup berry jam (blueberry, strawberry, raspberry, etc.)
• 2 tsp cornstarch
• 1 large egg
• 1 Tbsp water

For the Icing:

• 1½ Tbsp salted butter, melted
• 1 cup powdered sugar
• 1½ Tbsp half-and-half, more if needed
• ¼ tsp vanilla extract
• ⅛ tsp almond extract

Instructions:

1. Preheat oven to 400° F. Line a baking sheet with parchment paper or silicone liners.
2. Place 1 sheet of puff pastry on a lightly floured surface and cut into 6 equal rectangles. In a small bowl, whisk together jam with cornstarch, then spoon 1½ Tbsp jam over 3 rectangles, leaving about a ½-inch rim around all edges uncoated.
3. In a small bowl, whisk together egg with 1 Tbsp water. Lightly brush rims (edges not covered with jam) with egg mixture.
4. Layer remaining puff pastry rectangles over jam-coated puff pastry and press edges to seal. Transfer to refrigerator while preparing second batch and repeat process.
5. Brush tops of each strudel lightly with egg wash. Bake until golden brown, about 20 minutes. Let cool on a wire rack until warm, then drizzle icing over top.
6. For the icing, whisk together all ingredients in a small bowl until well blended. Add more half-and-half to thin as needed. Transfer to a small resealable bag and cut tip from one corner to drizzle.