Abstract: Filled snacks, particularly filled snacks having creamy lipid-based fillings and crispy-crunchy shells. The creaminess of the filling is maintained even though it is subjected to heat during co-baking with the shell. In one embodiment, the filled snack comprises: (a) an outer shell of from about 0.07 to about 0.3 inches after baking; and (b) a lipid-based filling having a viscosity of less than about 10,000 cP before baking. In a preferred embodiment, a lipid-based nut filling is prepared from a process comprising the steps of: (1) providing a nut paste; (2) defatting a first nut paste portion to form a defatted nut flour; (3) milling the defatted nut flour to form a mono-modal nut solids flour; and (4) refatting the mono-modal nut solids flour to form the nut filling by combining the mono-modal nut solids flour with a re-fatting ingredient selected from the group consisting of added oil, a second nut paste portion, or mixtures thereof.