The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70.degree. C. to 80.degree. C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.