An impressioning plate useful for creating aesthetically pleasing impressions in previously-cooked products; a process for creating the impressions and an improved previously-cooked product formed thereby. The impressioning plate includes a plurality of ridges which extend outwardly from the front face of the plate. The ridges are laid out with respect to each other and are separated by spaces so that they form a design which extends outwardly from the front face of the plate. The plate is pushed into contact with a cut outer surface of the previously-cooked product and the outwardly extending ridges compress portions of the outer surface and form recesses in the outer surface of the product. The recesses are configured in the mirror image of the design of the ridges in the plate. The compressed portions can then be filled with edible substances such as peanut butter, jelly or cream cheese. The impressioning plate may be hand-held or mechanized.