Dessert Hot Pockets are now a thing

Dessert Hot Pockets are now a thing

For generations of time-poor office workers, cramming students and otherwise-occupied video gamers, Hot Pockets have been a pretty essential cornerstone of the food pyramid. Whether you’re talking about classic combos like Ham and Cheese and Pepperoni Pizza, or something a little more off-kilter like Chicken, Broccoli and Cheddar, the gooey, steaming parcels have fuelled countless late nights and cured just as many hangovers. They’ve earned their reputation as a top-notch snack. 

Even though they offer almost every conceivable spin on pizza and other fast-food favourites, Hot Pockets have resolutely stuck to their savoury guns. Despite numerous calls for dessert over the years from sweet-toothed fans, the only option has been to sprinkle sugar on something cheesy and hope for the best. That, however, is about to change. 

Credit: Hy-Vee/Hot Pockets

Finally, the powers that be at Hot Pocket headquarters have succumbed to public demand and unveiled a new range of Hot Pocket desserts. Included in the new “Sweet Treats” duo are Cinnamon Roll and Apple Cinnamon, making them ideal as an Autumnal warmer. Finally, you can have a fully-fledged meal without leaving the brand. 

If you want to have a go at making your own, here's our recipe for Chicken Parmy Parcels:

Though both desserts prominently feature cinnamon, the flavour of each sounds substantially different. The Cinnamon Roll contains a cream cheese filling stuffed inside a cinnamon crust, while the Apple Cinnamon has much more of an apple pie vibe. 

Credit: Hy-Vee/Hot Pockets

Each flavour comes in a box of four and is available at Hy-Vee, although there is currently no information as far as price is concerned. According to the cooking instructions, the treats require either 17 minutes of cooking in the oven, or a brief minute blast in the microwave. Given how delicious they sound, and how impatient most Hot Pocket lovers tend to be, we assume that most people will opt for the latter.

This article originally appeared on twistedfood.co.uk