THE ORIGINAL COPYCAT RECIPES WEBSITE

Snacks

Welcome. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite snacks here. New recipes added every week.

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    Score: 4.94. Votes: 16

    A fork is no longer necessary to eat cake with this clone of Starbucks new portable pastry creation on a stick. The emerging trend of cake pops on blogs and at specialty bake shops caught the attention of the world’s largest coffee house chain. Starbucks research and development chefs figured out how to produce three different flavors for the large coffee chain: tiramisu, rocky road and the most popular flavor cloned here, birthday cake, which celebrates Starbucks’ 40th anniversary. The pops are each made by hand for the chain just as you will now create this delicious Starbucks birthday cake pop recipe.

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    Score: 4.53. Votes: 43

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. This hack Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this thin mint recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

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    Score: 4.58. Votes: 66

    The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone.  

    Video: How to clone a Reese's Peanut Butter Cup in 3 minutes.

    Want to make more candy at home? See if I cloned your favorites here

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    While passing these out to each giddy audience member on her 2003 "Favorite Things" show, Oprah gushed, "Isn't that the best macaroon you've ever had?" The recipe for these delicious yet easy-to-clone coconut macaroons was passed down to Cliff Barsevich years ago from his grandmother, and they were served at the events serviced by Cliff and partner Ron Strles' catering business. When customers continued to rave about the cookies, the duo began selling the macaroons by the box in high-end stores such as Neiman Marcus. With a lot of help from The Oprah Winfrey Show, the cookies have become a huge success. Still, at 15 bucks a dozen, it's nice to have a clone that will satisfy your macaroon munchies at a fraction of the cost. It's the closest we'll ever get to a homemade version since Cliff says he's never sharing the recipe. He says when he dies he's taking the secret formula with him.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.94. Votes: 18

    When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online.  But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try this cloned version. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool. 

    Now that you're in the swing of things, try baking more famous cookies from my recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 1/13/17: I like to drop the baking temperature to 325 degrees F for a chewier (better) cookie. Cook for about the same amount of time, 16 to 18 minutes.

    Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can open that recipe in another window to see how close the real recipe revealed in 2020 comes to this clone recipe I created in 2002.

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    Score: 3.60. Votes: 10

    Cinnabon product development guys were looking for a new baked cinnamon product that customers could eat on the go while carrying bags and scurrying about. In June of 2000, they found it. Bakers brushed Danish dough with a flavored cinnamon butter, then rolled the dough in a generous cinnamon/sugar coating. These golden brown little sticks of cinnamony delight are sold in bags of 5 or 10 from the company's famous cinnamon roll outlets, most likely found in a mall or airport near you. Now you can create your own version of the tasty pastries at home, and you won't even have to make the dough from scratch. Just grab yourself a tube of Pillsbury crescents and all you have to do is roll up the dough and coat it.

    Update 3/21/17: These will puff up quite a bit when they bake, so be sure to stretch them long and thin when twisting. For a great cream cheese icing use the recipe here in our Cinnabon Cinnamon Rolls hack.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned. The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, I have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges. This will give the cookies the perfect chewy texture when they cool.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.81. Votes: 47

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 4.53. Votes: 36

    It was in the 1960s that deliveryman Vinnie Gruppuso got hooked on the pudding being made at one of the delis in Brooklyn where he delivered bread. Vinnie struck up a deal with that deli—called Cozy Shack—to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. Eventually Vinnie scrapped up enough money to purchase the deli's pudding operation, he changed the "C" in the name to a "K," and today Kozy Shack is the number one manufacturer of rice pudding in North America. As with the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue to thicken to the creamy consistency of the real thing as it cools.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 3.54. Votes: 48

    It would take quite a bit of real lemon juice to give this moist loaf clone the perfect lemony zip of the original. With too much liquid we wind up with thin batter, and ultimately a baked lemon loaf that lacks dense and flavorful quality of the coffeehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract. It's over by the vanilla extract in the baking aisle. This concentrated lemon flavoring works well alongside real lemon juice to give us the perfectly intense lemon flavor we need for a killer clone. The lemon extract also works like a charm to flavor the icing that will top off your fauxed food.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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