7 Pennsylvania Snack Foods That Defined The ’80s & 7 Modern Versions Locals Love Today
Growing up in Pennsylvania meant being spoiled with snacks that felt larger than life—treats you couldn’t find anywhere else.
As a kid in the ’80s, nothing beat the thrill of unwrapping a pack of Tastykake Butterscotch Krimpets, and I’d gladly trade my lunch money for them without a second thought. Of course, no school trip or family outing was complete without a stop at Wawa, where shelves brimmed with local favorites.
Today, Pennsylvania’s snack scene still pays homage to these nostalgic classics while also embracing bold, modern flavors. Join me for a mouthwatering trip down memory lane—and a taste of now.
1. Tastykake Butterscotch Krimpets
Nothing said “Pennsylvania childhood” quite like peeling back the cellophane wrapper of a Butterscotch Krimpet. The spongy golden cake with that signature sticky-sweet frosting was practically currency in our school cafeterias.
Mom would tuck them into my lunchbox as a special Friday treat, and I’d guard them with my life. The local Wawa always had a fresh supply when we’d stop after Little League games.
While other regions had their Twinkies and Ho Hos, we Pennsylvanians knew we had the superior snack cake. That first bite – hitting the perfect balance of butterscotch and cake – was pure Keystone State magic.
2. Herr’s Potato Chips
Crack open a bag of Herr’s chips in the ’80s, and that distinctive crunch announced you had the real deal. My grandpa swore they tasted better because they were made in Nottingham, PA soil – something about the local potatoes giving them an edge.
Their red, white, and blue bags stood out in every corner store from Philly to Pittsburgh. Summer cookouts weren’t complete without bowls of Herr’s salt and vinegar chips flanking the hamburgers and hot dogs.
The family-owned company kept their recipes simple but perfect. Those rippled varieties packed enough substance to handle even the thickest French onion dip without breaking – a crucial quality for any serious chip enthusiast.
3. Goldenberg’s Peanut Chews
Before fancy chocolate bars took over convenience stores, Goldenberg’s Peanut Chews reigned supreme in Pennsylvania. These bite-sized nuggets of chewy molasses wrapped around roasted peanuts and coated in dark chocolate were my movie theater contraband of choice.
Created in Philadelphia during World War I as rations for soldiers, they became civilian favorites that survived decades without changing. The distinctive yellow, red, and brown package was instantly recognizable in any candy aisle.
My dad always kept a stash in his truck’s glove compartment for emergencies – which somehow occurred whenever we went fishing. That perfect blend of sweet, salty, and chewy made them irresistible even when they melted together in summer heat.
4. Pennsylvania Birch Beer
That first crimson fizz of Pennsylvania birch beer hit differently than any mass-market soda. Sharper than root beer but smoother than cola, it was the unofficial drink of summer carnivals across the state.
Local brands like Reading Draft and Kutztown bottled this magical elixir that tasted like wintergreen and childhood rolled into one. The deep red color stained your tongue, providing evidence you’d indulged in this regional treasure.
My uncle’s cabin in the Poconos always had a cooler full of birch beer waiting for us kids. Glass bottles were the only acceptable vessel – the metal cans just didn’t deliver that same distinctive bite that made us Pennsylvania kids feel special for having access to this mysterious red soda.
5. Lebanon Bologna
Long before fancy charcuterie boards existed, Lebanon Bologna was Pennsylvania’s answer to sophisticated meat snacking. This tangy, smoky cured sausage packed a flavor punch that no regular bologna could touch.
Sliced paper-thin and slapped between white bread with a schmear of cream cheese – that was the sandwich that powered me through countless childhood adventures. The slightly fermented, spiced beef creation originated with Pennsylvania Dutch settlers but became a statewide obsession.
Corner stores sold it by the pound, and every family had their preferred brand – Seltzer’s or Boar’s Head sparked heated debates at family reunions. Sweet or regular remained the great divide, though true connoisseurs appreciated both for different occasions.
6. Shoofly Pie
Breakfast disguised as dessert – that’s the miracle of Shoofly Pie. This Pennsylvania Dutch creation with its gooey molasses bottom and crumbly top crust wasn’t just for special occasions in the ’80s; it was everyday fuel.
My grandmother would slice it thick, pour coffee over the top, and call it a complete breakfast. The sweet, sticky base contrasted perfectly with the drier crumb topping, creating a texture experience unlike anything else in American baking.
Farm stands throughout Lancaster County competed for Shoofly supremacy, each claiming their ratio of wet-bottom to dry-top was superior. Out-of-state visitors always looked confused when offered pie for breakfast, but one bite was all it took to convert them to our peculiar tradition.
7. Chipped Chopped Ham (Isaly’s)
Isaly’s Chipped Chopped Ham wasn’t just lunch meat – it was Western Pennsylvania’s culinary identity in the ’80s. Shaved impossibly thin until it practically melted, this humble processed ham transformed into something magical when piled high on soft white bread.
The BBQ version was legendary: ham simmered in sweet tomato sauce until warm and messy. Every Pittsburgh kid grew up with these sandwiches at birthday parties and after sledding sessions.
My aunt would buy it by the pound, watching with approval as the deli worker shaved it so thin it was nearly transparent. The pink ribbons of meat would fold and stack into a pile that seemed impossibly large for its weight – a miracle of food science that defined our regional sandwich culture.
8. Philly Soft Pretzel
The modern Philly soft pretzel has evolved into an art form that would make our ’80s versions blush with inadequacy. Today’s pretzels are architectural marvels – dense, chewy interiors wrapped in that distinctive glossy brown exterior that only comes from a proper lye bath.
Center City vendors have perfected the salt-to-dough ratio, creating the ideal canvas for yellow mustard. Unlike their dainty mall pretzel cousins, these hefty figure-eights demand respect and a hearty appetite. Last summer, I watched my nephew demolish three in one sitting outside Reading Terminal Market. The pretzel vendors now offer everything from stuffed varieties to specialty dips, but purists know: a classic Philly pretzel needs nothing more than mustard and maybe a cold birch beer.
9. Creative Pepperoni Rolls (Modern Takes)
Pepperoni rolls have undergone a gourmet revolution that would shock their humble Appalachian inventors. What began as portable coal miner lunches now appear in artisanal bakeries across Pennsylvania with audacious upgrades.
Rolling Pepperoni in Pittsburgh stuffs their pillowy bread with combinations that border on scandalous – think banana peppers paired with pickles and Jarlsberg cheese alongside the traditional spicy meat. The soft, slightly sweet dough still encases those signature orange oil spots that signal pepperoni perfection.
At a food festival in Altoona last year, I watched a chef incorporate local cheese curds and honey into her version. These modern interpretations maintain the original’s spirit while reflecting Pennsylvania’s evolving food culture – portable, practical, but now with an Instagram-worthy twist.
10. Teaberry Ice Cream
The unmistakable pink scoop that divides Pennsylvania into lovers and haters – teaberry ice cream has made a remarkable comeback. This wintergreen-flavored frozen delight, derived from the Eastern teaberry plant, delivers a taste somewhere between mint and bubble gum that defies easy description.
Local creameries have elevated this nostalgic flavor with premium ingredients and artisanal techniques. Turkey Hill’s version remains the gateway for newcomers, but small-batch producers now craft versions that highlight the subtle complexities of this foraged flavor.
My niece tried it for the first time at Penn State Creamery last fall and declared it “Christmas trees in ice cream form.” That’s the magic of teaberry – it’s not just a flavor but a sensory connection to Pennsylvania’s woodland heritage that continues to captivate new generations.
11. Pagash (Slavic Potato “Pizza”)
Grandmothers across coal country would be shocked to see their humble pagash appearing on trendy restaurant menus. This Slavic comfort food – essentially a double-crusted pie stuffed with potatoes, cheese, and sometimes onions – has transcended its blue-collar roots.
Modern chefs in Northeastern PA have reimagined this peasant dish with additions like caramelized onions, artisanal cheeses, and even truffle oil. The contrast between the crispy exterior and creamy potato filling makes it the perfect shareable appetizer or substantial snack.
I rediscovered pagash at a Scranton gastropub where they serve mini versions as happy hour specials. The bartender explained how his Ukrainian grandmother would be horrified by the bacon and gruyère variation, but admitted she’d probably still eat three pieces while complaining about the unnecessary improvements.
12. Scrapple
Scrapple has somehow leapt from Pennsylvania Dutch breakfast tables to trendy brunch menus without losing its soul. This mysterious loaf – traditionally made from pork scraps, cornmeal, and spices – still maintains its cult following while attracting curious foodies.
Artisanal butchers now craft upscale versions using heritage pork, while vegetarian alternatives cater to those who love the flavor but not the origin story. The preparation remains sacred: slice thin, fry until crispy outside but soft inside, then debate whether maple syrup or ketchup is the proper topping.
At a farm-to-table restaurant in Bucks County, I watched a chef serve scrapple with quail eggs and microgreens. The older couple next to me scoffed at the presentation but cleaned their plates regardless – proof that good scrapple transcends generational divides and fancy plating.
13. Pennsylvania Dutch Potato Filling
Potato filling – that magical hybrid between mashed potatoes and stuffing – has found new life beyond Thanksgiving tables. This Pennsylvania Dutch comfort food combines creamy potatoes with bread cubes, herbs, and enough butter to make a cardiologist nervous.
Social media food influencers discovered this regional treasure, posting videos of the perfect golden-brown crust breaking to reveal the fluffy interior. Local markets now sell premade versions year-round instead of just during holidays, acknowledging its promotion from seasonal treat to anytime indulgence.
My brother-in-law (a transplant from California) initially called it “confused potatoes” but now requests it for every family gathering. The combination of familiar ingredients transformed into something greater than their parts epitomizes Pennsylvania’s practical yet deeply satisfying approach to comfort food.
14. Boilo (Commercial Spice Blend Versions)
Coal country’s secret winter warmer has gone mainstream with pre-packaged spice kits that make this potent tradition accessible to novices. Boilo – the honey-sweetened, citrus-infused, spice-laden whiskey drink – once required closely guarded family recipes passed through generations. Companies like Coal Country Boilo now sell perfectly portioned spice blends year-round, complete with step-by-step instructions.
The traditional Four Queens whiskey base remains, but modern variations incorporate everything from apple cider to cranberry juice. Last Christmas, my cousin brought a bottle of premade boilo to our family gathering in Pottsville.
The older relatives circled suspiciously before admitting it tasted “almost right” – Pennsylvania’s highest compliment. This commercialization preserves a tradition that might otherwise fade, introducing new generations to the liquid warmth that sustained miners through brutal winters.