Some Scary Twinkie Recipes

 By Bruce Shawkey

From The Twinkies Cookbook: An Inventive and Unexpected Recipe Collection from Hostess

Twinkie Burritos

4 (10- to 12-inch) flour tortillas, warmed

½ to ¾ cup chocolate sauce

4 Twinkies

2 cups sliced strawberries, or

½ cup strawberry preserves 

Drizzle one side of each tortilla with the chocolate sauce. Place a Twinkie on top of the chocolate sauce in the center of each tortilla. Top each Twinkie with ¼ cup of the strawberries. Fold the tortillas over the Twinkies and roll up like a burrito.

Twinkie Lasagna

10 Twinkies, halved lengthwise

1 (12-ounce) bag semisweet or milk chocolate chips

1 cup sliced fresh strawberries

1 cup fresh raspberries

1 (3.4-ounce) package instant vanilla pudding mix 

2 cups milk

1 (8-ounce) container frozen nondairy whipped topping, thawed

Arrange the Twinkies, cut side up, in a 9 by 13-inch baking dish. Place the chocolate chips in a microwave-safe bowl and microwave on high power (100%) for 1 minute. Continue to microwave for 15 to 30 seconds more, stirring frequently, until melted and smooth. Drizzle the chocolate over the Twinkies, then layer the strawberries and raspberries over the chocolate. In a bowl, combine the pudding mix and milk and stir according to the package instructions, until thickened. Pour the pudding over the berries, then spoon the whipped topping over the pudding. Refrigerate for 2 to 3 hours, until set.

Twinkie-Misu

¼ cup almond-flavored liqueur

1 cup strong coffee, warmed

1 tablespoon sugar

¼ cup Kahlua

2 cups frozen nondairy whipped topping, thawed

10 Twinkies

Unsweetened cocoa, for dusting

In a bowl, whisk together the pudding mix, milk, and liqueur. Set aside until quite thick. In a separate, small bowl, combine the coffee, sugar, and Kahlúa and mine a baking sheet with waxed paper and set the Twinkies on the paper. Slowly drizzle the coffee mixture over each Twinkie, allowing the liquid to soak in.

Fold the whipped topping into the pudding mixture. Spoon one-third of the pudding mixture into an 8 by 8-inch baking dish. Arrange the Twinkies evenly over the pudding. Spoon the remaining pudding mixture over the Twinkies. Refrigerate for 1 hour, until set. Dust with cocoa just before serving.x until the sugar dissolves. Refrigerate until cool.

Twinkie Corn Dogs

Here is what the inventor of this recipe had to say:

I wanted to do a savory application, something fun to highlight the taste and texture of a Twinkie. The batter is made with whole Twinkies. The beauty of this recipe is that you can use any sausage that you like and dip it in the batter—hot dogs, veggie dogs, chicken sausage, even a cheddar brat.

6 Twinkies, quartered

¾ cup milk 2 large eggs, at room temperature 

¾ cup cornmeal

1 teaspoon salt 1 teaspoon baking powder

8 to 10 (6- to 8-inch) skewers

8 to 10 hot dogs or bun-length fully cooked smoked sausages

Vegetable oil for deep frying

1 cup all-purpose flour

Honey Mustard Dipping Sauce (recipe follows)

2 tablespoons whole grain mustard

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

Combine the Twinkies, milk, eggs, cornmeal, salt, and baking powder in a blender. Blend until mixture is smooth. Pour batter into a deep bowl. Insert a skewer lengthwise into each hot dog, leaving a 2- to 3-inch handle. Heat the oil in a deep fryer according to the manufacturer’s directions or in a large saucepan, over medium heat, until the oil reaches 300°F to 325°F. Place the flour in a shallow plate or pie pan. Roll each hot dog in the flour, coating evenly. Dip the flour-covered hot dog into the batter, coating evenly and allowing excess to drip back into the batter.

Carefully place the batter-dipped hot dog in the hot oil. Fry until golden brown, 4 to 5 minutes, turning to brown evenly. Remove from oil and place on a paper towel–lined plate. Repeat with the remaining hot dogs. Allow to cool slightly before serving. Serve with the dipping sauce. To make the sauce, stir together all of the ingredients.

Deep-Fried Bacon-Wrapped

Chocolate-Covered Twinkies

"I wanted to take Twinkies to a level no man has ever gone before. It seems beyond possibility, but it’s still a Twinkie. People say, “You can’t go wrong with bacon,” but you also can’t go wrong with Twinkies and chocolate. This combines the best of both worlds."

Chef George Duran, New York, New York

Vegetable oil for deep frying

4 Twinkies, frozen

2 slices bacon, halved

1 (12-ounce) package semisweet chocolate chips

Heat the oil in a deep fryer according to the manufacturer’s directions or in a large saucepan, over medium heat, until the oil reaches 375°F.

Wrap each frozen Twinkie with half a slice of bacon. Use skewers or long toothpicks, as needed, to secure the bacon. Carefully deep-fry a bacon-wrapped Twinkie until the bacon is fully cooked, 1 to 2 minutes, turning to cook evenly. Remove from the oil and set on the paper towel–lined plate to cool. Repeat with the remaining Twinkies. Allow to cool slightly.

Pour the chocolate chips into a deep microwave-safe glass bowl. Microwave on high power (100%) in 30-second intervals, stirring after each, until the chocolate is melted. Frost each bacon-wrapped Twinkie with the melted chocolate. Serve Immediately.

If desired, garnish with stripes of melted white chocolate and finely chopped crisp, cooked bacon or bacon bits.